-FOR THE MILK SYRUP-
1 cn (12-oz) evaporated milk
1 c Sweetened condensed milk
1 c Heavy cream
1 ts Vanilla
1 tb Rum

FOR THE MERINGUE
1 c Sugar
1/2 ts Cream of tartar
3 Egg whites

From: Christi Wilson christi@meaddata.com

See: 20 February 1994 13:18:08 -0500
TRES LECHES (Three Milk Bar) (10 servings), The Washington Spot, February
6, 1991

Tres leches is the most famous Nicaraguan sweet. Three different kinds of
milk are used in its training, hence the figure. Universally likable,
this Nicaraguan dessert has been adopted by many Cuban and other Hispanic
restaurants in Miami. The recipe comes from Los Ranchos.

Prepare the coat. Heartbeat 3/4 cup sugar and the egg yolks until light and
fluffy. Stir in the milk, vanilla infusion, flour and baking pulverize.

Beat the egg whites to soft peaks, adding the cream of tartar subsequently 20
seconds. Gradually add the unexpended 1/4 cup sugar and continue beating
until the whites are glossy and loyal. Gently fold the whites into the yolk
assortment. Spoon this batter into a 9-by-13-inch greased baking knockout.

Bake the cake for 40 to 50 minutes at 350 degrees or until it feels firm
and an inserted toothpick comes out cleanse. Let the cake cool completely and
unmold onto a prominent, deep record. Let cool for 2 hours. Pierce the cake
all over with a branch.

Prepare the milk syrup. Combine the evaporated milk, sweetened condensed
milk, cream and flavorings and whisk until sundry. Pour the syrup over the
patty, spooning the overflow back on top until all is captive.

Prepare the meringue. Place all but 2 tablespoons sugar in a heavy saucepan
with 1/4 teaspoon cream of tartar and 1/2 cup h2o. Cook over high oestrus,
covered, for 2 proceedings. Uncover the pan and cook the sugar to the soft ball
stagecoach, 239 degrees on a candy thermometer.

Lag, beat the egg whites to soft peaks with the odd 1/4
teaspoon cream of tophus. Add the unexpended 2 tablespoons sugar and
continue beating to stiff peaks. Pour the boiling sugar syrup in a thin
stream into the whites and continue beating until the mixture is nerveless.

Thickly spread the top and sides of the cake with meringue, using a wet
spatula. Refrigerate the cake for leastways 2 hours before serving.

Per serving: 482 calories, 12 gm protein, 71 gm carbohydrates, 18 gm fat,
10 gm saturated fat, 194 mg cholesterol, 199 mg sodium.

REC.FOOD.RECIPES ARCHIVES

/CAKES