"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Tres Leches Recipe

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This recipe for Tres Leches, by , is from Family and Food, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Elys Mattar
Added: Sunday, May 20, 2007


1 c sugar
5 large eggs, separated
1/3 c milk
1/2 vanilla extract
1 c all purpose flour
1 1/2 tsp baking powder
1/2 tsp cram of tartar

Milk Syrup:
1 can (12 onz) evaporated milk
1 c. sweetened condensed milk
1 c. heavy cream
1 tsp vanilla extract
1 tsp light rum

1 c. sugar
1/2 tsp cream of tartar
3 egg whites

Preheat oven to 350. generously butter a 13 x 9-inch baking dish.

Cake: beat 3/4 cup sugar and the egg yolks until light and fluffy, about 5 minutes. Fold in the milk, vanilla, four and baking powder. Beat the egg whites to soft peaks, adding the cream of tartar after 20 seconds. Gradually add the remaining 1/4 cup of sugar and continue beating until the whites are glossy and firm, but not dry. Gently fold the whites into the yolk mixture. Pour this batter into the buttered baking dish. Bake the cake until it feels firm and an inserted toothpick comes out clean. about 40 to 50 minutes. Let the cake cool completely on air rack. Unmould unto a large, deep platter. Pierce the cake all over with a fork, taking care to not tear it up.

Milk syrup: Combine the evaporated milk, sweetened condensed mil, cream, vanilla and rum in a mixing bowl. Whisk until well blended. Pour the syrup over the cake, spooning the overflow back on top until it is all absorbed.

Meringue: Place 3/4 cup plus 2 tblsp of the sugar in a heavy saucepan with 1/4 cup water. Cover and cook over high heart for r 2 minutes. Uncover pan and cook the sugar to the soft ball stage 329F on a candy thermometer, 6 to 8 minutes.

Meanwhile, beat the egg whites to soft peaks with the cream of tartar. Add the remainder of the sugar and continue beating to stiff peaks. Pour the boiling sugar syrup in a thin stream into the stiff egg whites and continuing beating until the mixture is cool to the touch . The hot syrup "cooks" the egg whites. Using a wet spatula, spread the top and sides of the cake with a thick layer of the meringue, Refrigerate the cake for at least 2 hours before serving.

Preparation Time:
Preparation Time:
3 hrs




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