Tres leches
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Tres leches
  Mexican  
Last updated 6/12/2012 1:27:12 AM. Recipe ID 61986. Report a problem with this recipe.
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      Title: Tres leches
 Categories: Desserts, Mexican
      Yield: 12 Servings
 
MMMMM----------------------------CAKE---------------------------------
      1 c  Sugar
      5 lg Eggs
    1/2 c  Milk
    1/2 ts Vanilla extract
      1 c  Flour
  1 1/2 ts Baking powder
    1/2 ts Cream of tartar

MMMMM-------------------------MILK SYRUP------------------------------
      1 cn Evaporated milk 12 oz
      1 c  Sweetened condensed milk
      1 c  Heavy cream or whipping crem
      1 ts Vanilla extract
      1 tb Light rum

MMMMM--------------------------MERINGUE-------------------------------
      1 c  Sugar
    1/2 ts Cream of tarter
      3    Egg whites
 
  Preheat oven to 350 degrees.  Generously butter a 13X9 in baking dish.
  Prepare the cake:  beat 3/4 of the sugar and the egg yolks until
  light and fluffy, about 5 minutes. Fold in the milk, vanilla, flour
  and baking powder. Beat the egg whites to soft peaks, adding the
  cream of tarter after 20 seconds. Gradually add the remaining 1/4 cup
  sugar and continue beating until the whites are glossy and firm but
  not dry. Gently fold the whites into the yolk mixture. Pour this
  mixture into the buttered baking dish. Bake the cake until the cake
  feels firm and an inserted toothpick comes out clean, 40 to 50
  minutes. Let the cake cool completely on a wire over with a fork.
  Prepare the milk syrup: combine the evaporated milk, sweetened
  condensed milk, cream, vanilla and rum in a mixing bowl. Whisk until
  well mixed.  Pour the syrup over the cake, spooning the overflow back
  on top until all is absorbed.
  
  Prepare the meringue:  Place 3/4 cup plus 2 Tbls of the sugar in a
  heavy saucepan with 1/4 cup of water. Cover and cook over high heat
  for 2 minutes.  Uncover the pan and cook the sugar to the soft ball
  stage, 239F on the candy thermometer, 6 - 8 minutes. Meanwhile, beat
  the egg whites to soft peaks with the cream of tarter. Add the
  remaining 2 Tbls sugar and continue beating to stiff peaks.  Pour the
  boiling sugar syrup i a thin stream into the whites and continue
  beating until the mixture is cool to touch. The hot syrup "cooks" the
  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.
 




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Recipe ID 61986 (Apr 03, 2005)

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