How to Make Tres Leches Dessert & Maple Chantilly Cream

This guide is based on a recipe by the Culinary Institute of America, San Antonio: www.ciachef.edu/texas, after I attended an excellent bootcamp there.

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How to Make Tres Leches Dessert & Maple Chantilly Cream Recipe
13 Steps
Ingredients
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1
This recipe from the Culinary Institute of America, San Antonio, makes enough for a party (20 or so servings). Scale as appropriate - or make sure you're hungry! (Note the split of ingredients above)

This recipe from the Culinary Institute of America, San Antonio, makes enough for a party (20 or so servings). Scale as appropriate - or make sure you're hungry! (Note the split of ingredients above)

2
Measure out ingredients in advance, some stages of the recipe require swift action.

Measure out ingredients in advance, some stages of the recipe require swift action.

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3
Hand whisk at the ready. The dessert can be mixed by hand, but an electric hand whisk or food processor takes some of the effort out.

Hand whisk at the ready. The dessert can be mixed by hand, but an electric hand whisk or food processor takes some of the effort out.

4
To make the cake beat 3/4 of the sugar and egg yolks until light and fluffy.

To make the cake beat 3/4 of the sugar and egg yolks until light and fluffy.

5
Stir in the milk, vanilla extract, sieved flour and baking powder.

Stir in the milk, vanilla extract, sieved flour and baking powder.

6
Beat the egg whites to soft peaks, adding cream of tartar after 20 seconds. Gradually add the remaining 1/4 of sugar and continue beating until whites are glossy and firm.

Beat the egg whites to soft peaks, adding cream of tartar after 20 seconds. Gradually add the remaining 1/4 of sugar and continue beating until whites are glossy and firm.

7
Gently fold the whites into the yolks mixture.

Gently fold the whites into the yolks mixture.

8
Pour into a well-greased and floured large roasting tin or pan and bake at 175C/350F for 20-30 minutes.

Pour into a well-greased and floured large roasting tin or pan and bake at 175C/350F for 20-30 minutes.

9
Let the cake cool and turn out unto a cutting board. Gently trim the sides and place back in the tin upside down. Then pierce all over with a fork or skewer.

Let the cake cool and turn out unto a cutting board. Gently trim the sides and place back in the tin upside down. Then pierce all over with a fork or skewer.

10
Combine the evaporated milk, sweetened condensed milk, cream, vanilla and rum and whisk gently until mixed. Pour the mixture over the cake.

Combine the evaporated milk, sweetened condensed milk, cream, vanilla and rum and whisk gently until mixed. Pour the mixture over the cake.

11
Spoon the overflow back over the cake until it's absorbed. Wrap it and place in a fridge or cool place until ready to serve.

Spoon the overflow back over the cake until it's absorbed. Wrap it and place in a fridge or cool place until ready to serve.

12
To make the Maple Chantilly Cream whisk 21/2 cups of double cream with the maple syrup until very stiff.

To make the Maple Chantilly Cream whisk 21/2 cups of double cream with the maple syrup until very stiff.

13
Cut the Tres Leche dessert into squares, serve with a dollop of Maple Chantilly Cream and... enjoy! Read more about San Antonio on www.livesharetravel.com.

Cut the Tres Leche dessert into squares, serve with a dollop of Maple Chantilly Cream and... enjoy! Read more about San Antonio on www.livesharetravel.com.

Ingredients

Cups Sugar 
12 Egg whites 
12 Egg yolks 
Cups Milk 
Teaspoons Vanilla extract 
Cups All purpose flour 
Teaspoons Baking powder 
Teaspoons Cream of tartar 
4⅜ Cups Evaporated Milk 
3 Cans sweetened condensed milk 
Cups Double cream 
3 Teaspoons Vanilla 
½ Cups Dark rum 
2 Pints Double cream 
4 Ounces Maple syrup 
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