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Nov 21, 2006 05:06 PM

Tres Leche

Anyone have a knock-out recipe they would like to share?

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    1. re: toodie jane

      She probably does mean the cake... although the quintessential combo of Whole Milk, Evaporated Milk & Condensed Milk gets a lot of mileage. My parents passed down to me a Tres Leches Gelatine recipe... that gets rave reviews & then there is Ice Creams, Paletas, Lattes plus infinite variations. (My own Gelatine recipe... is a for a Napolitan of Tres Leches, Kahlua-Cacao Liquer & Cajeta)

      Tres Leches can be tricky in the sense, that I have never seen a recipe that works as successfully as what you get at the humble cakeries.

      But in theory its very simple.... bake a 2 layered white cake... pierce a few holes.. soak with equal parts of the 3 Leches... buttercream frosting & voila... your basic 3 Leches.

      I think people are better off going with the general guideline & developing their own recipe than trying the commonly available recipes (Bayless, Quintana etc.,)

      1. re: Eat_Nopal

        Can you share the recipe for the tres leches gelatine? Is it like panna cotta? It sounds great.

        I love tres leches cake. I've been in a tres leches phase the past year or so and experimented with different recipes (post my favorites so far in the thread mentioned below).

        1. re: chowser

          I don't think I've ever had panna cotta... but Tres Leches Gelatine is rich & slightly caramel like.

          Given that I will go into the restaurant business at some point, I really would prefer not to put out exact recipes & family secrets... but I will point you in the right direction so that you can come up with your own... which by the way is the essense of Mexican home cooking anyway.

          > Combine the 3 Milks & other flavorings like Vanilla Extract in a Pot & bring to a boil.
          > In the mean time combine cold water with natural gelatine (for example Knox)
          > Bring them together in your serving dishes & let them set.

          Some tips:

          > Start with a basic gelatine recipe from the box... for general proportions then adjust for your preferred texture.

          > You might think about Cinammon, Chopped Nuts & Nut Extracts as well.

          > Finally... you can add Liquers to the boiling liquid (to cook off alcohol... or to the cooling product to leave some alcohol in).

          Best of luck!

          1. re: Eat_Nopal

            Good luck with the restaurant business! My FIL was in it for a long time--hard work but very fulfilling (plus, he got to be the boss)...and very lucrative when successful. Thanks for the ideas. It does sound like panna cotta, only with the three milks but the caramel-like sounds very good. Mmmmm, something else to try now.

    2. There are several threads on this board (maybe you didn't find them because you left off the last "s"). Here's one: