Monday, May 23, 2011

#12 - Deputy Dave's Easy Tres Leches

If you've never had Tres Leches, then you need to probably stay away from this dessert because it is dangerous. Once you have tried it, then you are hooked.

However, if you want a special, unique dessert for your family, prepare this recipe. It is quick, relatively easy, yet impressive. If you take your Tres Leches to a social gathering, then be prepared to stand to cut little pieces to hand out until the entire pan disappears because there might be a riot. I've seen this happen; not a joking matter to mess with someone's serving of Tres Leches.

One little husband makes this recipe. Actually, in our house, times have shifted and he's now the main cook. Everyone in my family will confess that he is the better cook. I humble myself because he earned this reputation by cooking many delicious meals.

Once upon a time, I would make Tres Leches, but I prepared the long-version and I can promise that it doesn't taste any better than the quick and easy version that my husband is intelligent enough to make.

The last piece...yum.
Deputy Dave's Tres Leches

1 regular Vanilla Cake Mix - it's better if it is NOT a "pudding-moist" mix, just get a regular boxed cake mix
2 cups of Whole Milk
1 (14-ounce) can of Sweetened Condensed Milk
1 (12-ounce) can of Evaporated Milk

TOPPING (Don't skimp on the topping by using Cool Whip, take time to make this topping, it is perfect).
1 1/2 cups of Heavy Whipping Cream
1 Cup of white sugar
1 Tsp Vanilla Extract

1.  First, cook the cake according to instructions on the box and let it cool.
2.  Use a small knife or fork to poke holes all over the cake, especially in the high points of the cake, but don't worry about the holes being too noticeable because you will be putting a delicious topping on the cake, which will cover the holes. (See photo above). The holes will help the cake to absorb the milk sauce.
3.  In a medium sized bowl, combine whole milk, sweetened condensed milk and evaporated milk, then mix them very well together by stirring.
4. Slowly pour the milk mixture over the top of the cake, making sure to pour it evenly, all over.
5.  To make the topping...In a large bowl, put 1 1/2 cups of the heavy cream, 1 cup of sugar and 1 teaspoon of vanilla and whip it with a hand-mixer or with your strong hand until it forms peaks. Don't panic about any sugar grains being raw because they will dissolve before the cake is served.
6. Spread the topping evenly over the top of the cake.

Put the cake in the refrigerator for about 30 minutes to one hour before serving; the longer it sits, the more moist and delicious it becomes. The cake must be kept cool at all times. When handing out slices, remember that it is rich and filling. Be sure to spoon a little drizzle of the sauce onto the serving plate for an extra nice aesthetic touch and delicious taste! This cake stores well in the refrigerator for a few days after preparation, so it technically could be made a couple of days in advance of your event. Just make sure you keep the Tres Leches covered with either a taut press and seal plastic or lid so it won't disturb the topping, yet will help keep the cake moist.

* For a nice twist, you can add a few berries...blueberries, raspberries or sliced strawberries to the serving plate or leave the berries in a nearby bowl for guests to add, as desired.


At our house, we have the famous PURPLE FOLDER which holds a collection of very special recipes. The folder is plain and getting to be rather old. Duct tape may be in its near future as extra "binding." For a recipe to be entered into this folder, it must have been prepared at least twice and have consistently been a delicious winner. So, all the recipes inside the folder are favorite traditions. We will slowly add the PURPLE FOLDER recipes to the Farm Life Lessons online version of the PURPLE FOLDER. The Tres Leches dessert above has definitely made the PURPLE FOLDER.


LindaG said...

This is great and I will definitely try it.
My hubby is the better cook, too. I didn't learn how until after we were married, haha!
But I make the jerky. ;-)
Thanks for sharing this with us! :)

Lana C. said...

I guess I was the one who cooked or prepared breakfast, lunch and dinner for so many years for our two kids that it was an auto-pilot necessity. I was so busy just getting it done and it was a huge undertaking since my children preferred to bring a home-packed lunch made by mom.

As the kids got older, my husband began cooking more and more, out side of his Sunday BBQ day. He was home much more often and this meant he was cooking more than ever. Over time, he just took over my kitchen! But, I'm not complaining because he is really amazing and everyone calls Deputy Dave for cooking tips or recipe advice. I had to swallow my pride during those moments!! "Mom, may I speak with dad? I have a question about my home-made pizza."

Life is interesting. It's good our husbands can cook. We are blessed!