Classic Tres Leches
Classic Tres Leches recipe
Yield
16 servingsPrep
10 minCook
35 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large | eggs |
|
| 1 | cup | sugar |
|
| 1 | cup | all-purpose flour |
|
| ½ | cup |
butter
melted |
|
| Crema de leches/cream sauce | |||
| 1 | can | milk, sweetened condensed |
*
|
| 1 | can | evaporated milk |
|
| 1 ½ | cups | milk |
|
| 3 | large | egg whites |
|
| ¼ | cup | milk |
|
| ½ | cup | sugar |
|
| 1 | teaspoon | nutmeg |
|
Directions
Beat eggs and sugar by hand for one minute. Place in a double boiler. Heat until hot (do not boil).
Beat until double in size, approximately 10 minutes. Slowly adding flour and melted butter. Mix slowly. Bake at 350℉ (180℃) for 20 minutes in a greased Pyrex dish.
Place 3 cups milk and sugar in a 2 quart pan and bring to a boil. Beat well the egg whites and ½ cup milk. Add to the hot mixture, bring to a boil again. Remove from heat, add nutmeg. Pour over cake; cool.
Frost with desired frosting (marshmallow, Cool Whip or real whipped cream). Sprinkle with chopped nuts. Refrigerate. Do not freeze.
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