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Tres Leches Cake

----- Original Message ----- 
  From: Camille
  To: phaedrus 
  Sent: Tuesday, July 31, 2001 12:38 PM
  Subject: (no subject)

  Do you have a recipe for a spanish/mexican cake called Tres' Leches? 
  It is very good. Is there any history to it? 


Hi Camille,

I just happen to have answered the Tres Leches request before, so I have recipes handy. (below).

For some solid speculation on the origin, see: Origin of Tres Leches


  Here's the classic Nicaraguan version:
  Tres Leches (Three Milk Cake) (10 servings)

  The Washington Post, February 6, 1991

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


       For the cake:

            1 cup sugar
            5 eggs, separated
            1/3 cup milk
            1/2 teaspoon vanilla extract
            1 cup all-purpose flour
            1 1/2 teaspoons baking powder
            1/4 teaspoon cream of tartar
            Butter for greasing baking dish

       For the milk syrup:

            1 3/4 cups (12-ounce can) evaporated milk
            1 cup sweetened condensed milk
            1 cup heavy cream
            1 teaspoon vanilla
            1 tablespoon rum

       For the meringue:

            1 cup sugar
            1/2 teaspoon cream of tartar
            3 egg whites


  Prepare the cake. Beat 3/4 cup sugar and the egg yolks until light and
  fluffy. Stir in the milk, vanilla extract, flour and baking powder.

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

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

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

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

  Meanwhile, beat the egg whites to soft peaks with the remaining 1/4
  teaspoon cream of tartar. Add the remaining 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

  Thickly spread the top and sides of the cake with meringue, using a
  wet spatula. Refrigerate the cake for at least 2 hours before serving.
  And here are some others:

   Tres  Leches
    Ingredients : 
    1 box Duncan Hines golden butter recipe cake mix
    2 (12 oz.) cans evaporated milk
    1 can condensed milk
    16 oz. light cream
    3 egg whites
    3/4 c. sugar
    3/4 c. Karo syrup
    1 tsp. vanilla
    Preparation : 
       Follow instructions for cake mix.  Pour batter into large Pyrex
    or 9x13 inch cake pan.  Bake cake at 350 degrees for 35 minutes or
    until done.  Remove from the oven and let cool in the pan.  In a
    bowl, mix the evaporated milk, condensed milk and light cream.
    Pierce the cake with a fork so that it will absorb the milk
    Pour the milk mixture evenly over the cake.  
    In a saucepan, melt the Karo syrup and sugar.  Beat the egg whites 
    until foamy. Continue beating as you slowly pour in the warm syrup.
    Beat until meringue reaches a thick consistency.  Add 1 teaspoon
    Cover cake with meringue and refrigerate. 
   Tres  Leches
    Ingredients : 
    6 eggs
    1 c. sugar
    1 c. flour
    1/2 c. melted butter

  --Crema De Leches Or Cream Sauce--
    1 can condensed milk
    1 can evaporated milk
    1 1/2 c. milk
    3 egg whites
    1/4 c. milk
    1/2 c. sugar
    1 tsp. nutmeg
    Preparation : 
       Beat eggs and sugar by hand for one minute.  Place in a double
    boiler.  Heat until hot (do not boil).  Beat until double in size,
    approximately 10 minutes.  Slowly adding flour and melted butter.
    Mix slowly.  Bake at 350 degrees for 20 minutes in a greased Pyrex
    dish.    Place 3 cups milk and sugar in a 2 quart pan and bring to
    a boil.  Beat well the egg whites and 1/2 cup milk.  Add to the hot
    mixture, bring to a boil again.  Remove from heat, add nutmeg.  
    Pour over cake; cool.  Frost with desired frosting (marshmallow, Cool
    Whip or real whipped cream).  Sprinkle with chopped nuts.
    Refrigerate.  Do not freeze.  Serves 16 to 20.  
   Tres  Leches - Three  Milks
    Ingredients : 
    Favorite pound cake, prepared
    1 can evaporated milk
    1 can condensed milk
    1 pt. heavy whipping cream
    5 eggs, separated
    1 tsp. vanilla
    Preparation : 
       Slice pound cake, no thicker than 3 inches.  Place in a pan that
    it fits into snugly.  In a blender, combine everything but egg
    whites. Pour over cake.  Beat eggs and sugar to taste for meringue.
    Pour over cake.  Put oven on broil.  Broil cake only until meringue
    is golden brown.  Then chill. 

Transparent Pie

----- Original Message -----
From: Ginger 
To: phaedrus
Sent: Monday, August 06, 2001 10:47 PM
Subject: transparent pie

> I had a pie many years ago.  I think it was called transparent pie.  
> Most of my family is from Tennessee and Kentucky.  It made in Tennessee 
> and was like pecan pie with no nuts.  Some others have told me it may be
> something called chess pie.  Do you know anything about these two pies 
> and have a recipe?
> Ginger 

Hi Ginger,

Yes, I know them both. They are very similar, and some cooks may use the names interchangeably. However, if you go back to the original recipes, there are subtle differences, such as the fact that chess pie contains a bit of cornmeal, while transparent pie does not. Below are three transparent pie recipes and two chess pie recipes. The "transparent pie" recipe with tart plum jelly, although it's not a true transparent pie, sounds tasty.


Transparent Pie


1/2 cup margarine, melted
1 1/2 cups white sugar
4 eggs
1 tablespoon distilled white vinegar
1 teaspoon vanilla extract
1 (9 inch) pie shell

1 In a medium bowl, beat eggs well. Mix in sugar and margarine. Blend in
vinegar and vanilla extract. Pour filling into pie shell.
2 Bake at 450 degrees F (230 degrees C) until pie starts to brown. Reduce
heat to 350 degrees F (175 degrees C), and continue to bake for about 25

 Makes 1 - 9 inch pie
 Transparent Pie

1 partially baked 8 inch pie shell - cooled
1/4 cup unsalted butter
1 cup firmly packed brown sugar
3 eggs
1/2 cup light corn syrup
1 tsp. vanilla
pinch salt

Cream the butter with the brown sugar. Beat in eggs, then stir in corn syrup
and vanilla, salt. Pour into pie shell.

Bake until done, about 40 minutes. Serve warm or cold.
Transparent Pie

2 cup(s) Sugar
5 heaping teaspoon(s) Flour, all-purpose
5 Egg(s)
3 cup(s) Milk
1/2 cup(s) Butter
1 teaspoon(s) Vanilla
1 Pie shell(s)
~ Plum jelly, tart
Separate eggs. Combine sugar, flour, egg yolks, and milk. Cook in a heavy
sauce pan until it has thickened. Add butter and vanilla. Add brown sugar.

Add mixture to baked pie shell. Spread light lay of tart plum jelly over
mixture. Use egg whites to make meringue.

This recipe has been in my family for as far back as I can trace it. I have
no idea where it got the name "transparent", because it is not, it is a
beautiful vanilla custard color. The secret to this pie is the jelly; it
MUST be tart. The tartness of the jelly offsets the sweetness of the pie.
Chess Pie

1/2 cup butter
2 cups white sugar
1 teaspoon vanilla extract
4 eggs
1 tablespoon cornmeal
1/4 cup evaporated milk
1 tablespoon distilled white vinegar
1 (9 inch) unbaked pie crust

1 Cream butter, sugar, vanilla together. Add eggs, cornmeal, evaporated
milk, and stir together well. Add vinegar. Pour into pie shell.
2 Bake at 425 degrees F (220 degrees C) for 10 minutes, then reduce heat to
300 degrees F (150 degrees C) for 40 minutes. Let cool.
3 Cut and top with whipped cream. You will think you have died and gone to
St. Louis Museum Chess Pie

1 unbaked 9-inch pastry crust 3 eggs
1/2 cup butter 5 tablespoons milk
1 1/2 cups sugar 1 teaspoon vinegar
1 tablespoon corn meal 1 teaspoon vanilla

While mixing pie, melt butter in oven. Beat sugar, corn meal, and eggs. 
Stir in milk, vinegar, and vanilla. Stir in melted butter. Pour into crust. 
Bake at 400 degrees F. for 35 to 40 minutes, or until firm.

Note: Watch pie carefully. The top of the pie burns easily.

Note: If you prefer to use honey, substitute 3/4 cup, and add an 
extra teaspoon of vinegar (or adjust vinegar to taste).

Lemon Sorbet

----- Original Message -----
From: wayne
To: phaedrus
Sent: Thursday, August 02, 2001 10:10 PM
Subject: Lemon Sorbet Recipe

> I would like to find a great recipe for lemon sorbet using "splenda" or
> "equal". My prerence would be splenda.
> Thanks,
> Wayne

Hello Wayne,

Well, I could only find one, so I hope it's a good one.


Lemon Sorbet

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup splenda
1 cup water
2 teaspoons gelatin
1 cup lemon juice
1 egg white

Place water and splenda in a small saucepan. On a medium heat stir until
splenda dissolves. Dissolve gelatin in two tabsp of water and add to the
syrup. Stir in lemon and mix well. Pour intp freezer tray and freeze until
just on setting point, 45-60 minutes. Remove from freezer and place in a
mixing bowl. Whisk egg whites until stiff and fold into lemon mixture until
smooth. Return to tray and freeze again for a further two hours. Whisk again
if needed before serving. Serve in 4 sundae glasses.

"New Idea"
- - - - - - - - - - - - - - - - - - -
Per serving: 27 Calories (kcal); 0g Total Fat; (0% calories from fat); 1g
Protein; 7g Carbohydrate; 0mg Cholesterol; 17mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat;
0 Other Carbohydrates

Brain Jello Molds

----- Original Message -----
From: Jennifer
To: phaedrus
Sent: Wednesday, August 01, 2001 9:38 AM
Subject: Brain Jello Molds

> Did you find a source for the brain jello molds?  I am a caterer in
> Washington DC who is doing a party on brains.  Please let me know if you
> found a source.  Thanks.
> Jennifer 

Hi Jennifer,

Gosh, these things are everywhere, and it's not even Halloween. There are several sources online. These are listed best price to worst:


Freezing Garlic

  ----- Original Message ----- 
  From: Letha 
  To: phaedrus 
  Sent: Monday, July 30, 2001 6:18 PM
  Subject: Question about garlic

  I have been given quite a large amount of fresh peeled garlic.  
  What is the best way and how long can you keep it?  
  Can it be frozen?  Thanks

Hi Letha,

I found some information on storing garlic, including freezing, on this site:

Dave's Insanity

As they say on that site, be very, very careful, because you can get food poisoning from improperly stored garlic.



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