On August 12th of 2014 I began my new list of 101 tasks that I would like to complete in 1001 days for the third time. (First list ended 11/13/2011, second list 8/11/2014) until May 9, 2017 which is today. Not everything has been completed but much progress was made. Completed items are marked “Complete!“ with the date of completion.
Make a local restaurant list of at least 10 items: Bon Fresco, Coal Fire, Hunan Express, Maria’s Bajas Taqueria, Mission Barbecue, Petit Louis, Soup’s On, Eggspectation, Tino’s Italian Bistro, Centre Park Grill Complete! 4/13/2017
8 tablespoons (1 stick) unsalted butter, cut into chunks and softened
2 teaspoons vanilla extract
4 large eggs, room temperature
2 cups sugar
1 cup heavy cream
3 tablespoons corn syrup
1 teaspoon vanilla extract
Milk mixture: Pour the condensed milk into a microwave-safe bowl and cover tightly with plastic wrap. Microwave on medium-low, stirring often and replacing the plastic wrap several times, until slightly darkened and thickened, 9 to 15 minutes. I heated the condensed milk in 2-minute intervals at 20-30% for a total of 12 minutes. It was thick and caramelly.
Gradually whisk in the evaporated milk, cream and vanilla.
Set aside to cool to room temperature, about 30 minutes.
Cake: Adjust oven rack to middle position and heat to 325 degrees. Grease and flour a 9-by-13-inch baking pan. Whisk the flour, baking powder, salt and cinnamon in a medium bowl.
Heat the milk, butter and vanilla in a small saucepan over low heat until the butter is melted. In a large bowl whip the eggs with an electric mixer on medium-high speed and gradually add the sugar; beat 1 minute. Increase speed and whip until the mixture is very thick and voluminous, 4 to 8 minutes longer.
Reduce mixer speed to low and add the melted butter mixture, beating until combined, about 30 seconds. Add the flour mixture in two additions, beating until incorporated, about 30 seconds. Increase the mixer speed to medium and whip the batter until fully combined and smooth, about 30 seconds.
Scrape batter into the prepared pan, smooth the top, and gently tap the pan on the work surface to settle it.
The batter is thin. Bake until a toothpick inserted in the center comes out with a few crumbs attached, 30 to 35 minutes, rotating the pan halfway through baking.
Let the cake cool in the pan for 10 minutes.
Using a skewer, poke about 50 holes in the warm cake (you do not need to poke all the way through).
Slowly pour the cooled milk mixture over the cake. Let the cake cool for about 15 minutes, then refrigerate until the milk is completely absorbed and the cake has cooled completely, about 3 hours. I refrigerated the cake overnight.
Frosting: Let the cake sit at room temperature 30 minutes. With an electric mixer on medium speed, beat the cream, corn syrup and vanilla in a medium bowl to soft peaks, 1 to 2 minutes. I used commercial vanilla syrup instead of corn syrup and vanilla. Spread the frosting evenly over the top of the cake and serve.
Instead of spreading the cake with the soft cream I whipped it a little stiffer and piped it on the cake with a pastry bag. I used more than one cup of heavy cream to finish covering the entire cake. Makes 18 servings.
We served the Tres Leches Cake with diced mangoes and strawberries.
Four people asked for the recipe and everybody else said it was delicious.