Tres Leches (Three Milks) Cake

I only found out about this delicious cake after moving to the Southwest a few years ago … and recipes for it abound. I got lucky the very first time … easy, delicious and got rave reviews. Some said it was the best they had ever tasted … so I won’t be looking farther for other recipes! 🙂 You should make this at LEAST one day ahead of time to allow the flavors to blend and the milks to soak thoroughly into the cake. This is comfort food at its best! 

1 1/2 cups unbleached flour
1 tsp. baking powder
1/2 cup unsalted butter
1 cup sugar
5 eggs
1 1/2 tsp. vanilla
2 cups whole milk
1 14-oz. can sweetened condensed milk
1 12-oz. can evaporated milk

For topping:
1 1/2 cups heavy whipping cream
1 cup sugar
1 tsp. vanilla

Preheat oven to 350 degrees. Grease and flour a 9×13 inch baking pan.

Sift (or whisk) together flour and baking powder. Set aside.

Cream butter and 1 cup sugar together until fluffy. Add eggs, one at a time, beating well. Beat in 1 1/2 tsp. vanilla. Gradually add flour mixture to butter mixture, mixing until blended. Pour into prepared pan.

Bake for 30 minutes. Remove from oven and pierce WELL with a fork. (You want to cover the cake with holes!)

Combine whole milk, sweetened condensed milk and evaporated milk, stirring until well combined. Pour over the hot cake. Let cool. Cover and refrigerate overnight.

Whip together whipping cream, 1 cup sugar and 1 tsp. vanilla until thick and spreadable. Spread over cold cake. Refrigerate at least two hours before serving.


Grilled Chili Lime Chicken

Since I’m making this tonight, I unearthed the recipe from the May 1984 issue of Bon Appetit, and I decided to share it here in the process. I’ve made this a lot over the years … it’s incredibly easy and absolutely delicious. Tonight, I’m serving it with a couscous and black bean salad that I’ve never made before. If it’s good, watch for that recipe to show up here too! ;~) 

4 chicken breast halves, boneless and skinless
3 Tbsp. chili powder, divided
3 Tbsp. peanut oil
1/4 cup (1/2 stick) unsalted butter, room temperature
Lime wedges

Pound each breast half between sheets of plastic wrap or waxed paper to uniform thickness of 1/8 inch*. Arrange on baking sheet. Blend 1 Tbsp. of the chili powder with the oil. Brush each breast with some of the mixture. Cover and refrigerate 4 hours.

Blend remaining chili powder with softened butter. Set aside.

Prepare charcoal grill or preheat broiler. Season breasts with salt. Cook just until meat turns white, about 45 seconds. Turn and cook second side quickly. Do not overcook. Transfer to heated plates. Place 1 Tbsp. chili butter on each breast. Garnish with lime wedges and serve.

Nowadays, supermarkets carry boneless breasts that are pre-sliced to about this thickness. That can save you some time in preparation, although I’m not convinced that they would be as tender as the pounded breasts.

Food fact du jour: Pounded chicken breasts are also known as “paillards.”

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