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My Mom's Tres Leches


Course Dessert
Difficulty Low
Prep Time 30 minutes
Cook Time 20 minutes
Fridge time 4 hours
Total Time 50 minutes
Servings 4 180ml ramekins or a 20x30cm mould
Author Lorena Salinas from Cravings Journal

Ingredients

For the cake

  • 3 eggs at room temperature
  • 50 g evaporated milk
  • 190 g sugar
  • 1/2 tsp vanilla essence
  • 130 g all purpose flour
  • 1 tsp baking powder
  • 1 tsp salt

For the 3 milks

  • 255 g evaporated milk
  • 280 g condensed milk
  • 210 g whipping cream

To decorate

  • 200 ml whipping cream, cold
  • 1 tbsp icing sugar
  • fruit of choice

Instructions

For the cake

  1. Whip up the eggs with the sugar to ribbon stage. Watch the video above to see what that looks like.

  2. Mix in the evaporated milk and vanilla essence using folding motions with a spatula.

  3. Repeat with the flour, salt and baking powder. Always be careful not to leave flour at the bottom of the bowl where it tends to sink.

  4. Put the dough into 180ml ramekins or a 20x30cm mould and take to a preheated oven at 180C for 20-30min or until you can insert a stick at the center and it comes out clean.

For the 3 milks

  1. Mix them and add to the cake while it's hot. This is really important to maximize absorption.

  2. Let cool to room temperature and take to the fridge for at least 4 hours or ideally overnight to give the flavours time to mix blend in and also the colder it is the nicer it becomes :)

To garnish (right before serving)

  1. Whip the cream with the icing sugar until fluffy.

  2. Garnish with the whipped cream and fruit of your choice. The nicest thing is to use fruit that have a bit of acidity like mangoes, peaches and berries to counterpart the sweetness from the tres leches.