Normally, I am not overly excited about milk, let alone three milks. Growing up, I drank a glass of 2% milk with every meal and chocolate milk with my cafeteria lunch. Nowadays, I rarely pour myself a cup of milk and if I do, it’s whole milk or rice milk (which is not really milk, but a really tasty alternative!)
So rewind to a few weeks ago when we found ourselves at a Latin restaurant outside of Miami. It was located in a strip mall and it was delicious. For dessert, cuatro leches was on the menu. I know, right – four milks?! Considering I had never even had tres leches, I was intrigued. So I had a bite of the spongy, caramel goodness. And I found myself wanting more. But I was stuffed from my pollo jalisco. Or was it asado? Whatever – it was tasty and fulfilling.
Weeks later, I found the house void of dessert and decided I would try my hand at tres leches. I googled a recipe that looked moderately challenging (separating egg whites from yolks is still a mystery to me and leaves me quite messy) and made do with what I already had in my cupboards. I followed this recipe from the Pioneer Woman, because really, who can you trust if you can’t trust a Pioneer?!
Probably my favorite part about this was making the sauce to put over the cake. I could eat that all day.
The finished product did not stay on my plate for too long. And I may have had more than one piece…
