Ingredient: half-and-half

Pastel de Leches Tres – Three Milk Cake

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 Pastel de Leches Tres - Three Milk Cake
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Course Dessert
Cuisine Mexican
Prep Time 45 minutes
Cook Time 25 minutes
Passive Time 8 hours
Servings
servings
Ingredients
Course Dessert
Cuisine Mexican
Prep Time 45 minutes
Cook Time 25 minutes
Passive Time 8 hours
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat the oven to 350 degrees F. Lightly oil and flour a 13 by 9-inch metal pan and set aside.
  2. Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside.
  3. Place the butter into the bowl of a stand mixer. Using the paddle attachment, beat on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and with the mixer still running, gradually add the sugar over 1 minute. Stop to scrape down the sides of the bowl, if necessary. Add the eggs, 1 at a time, and mix to thoroughly combine. Add the vanilla extract and mix to combine. Add the flour mixture to the batter in 3 batches and mix just until combined. Transfer the batter to the prepared pan and spread evenly. This will appear to be a very small amount of batter. Bake on the middle rack of the oven for 20 to 25 minutes or until the cake is lightly golden and reaches an internal temperature of 200 degrees F.
  4. Remove the cake pan to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a skewer or fork. Allow the cake to cool completely and then prepare the glaze.
  5. Whisk together the evaporated milk, sweetened condensed milk and the half-and-half in a 1-quart measuring cup. Once combined, pour the glaze over the cake. Refrigerate the cake overnight.;
  6. Topping:
  7. Place the heavy cream, sugar and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk together on low until stiff peaks are formed. Change to medium speed and whisk until thick. Spread the topping over the cake and allow to chill in the refrigerator until ready to serve.
Recipe Notes

Original recipe:  https://www.cookingchanneltv.com/recipes/alton-brown/tres-leche-cake-1953815

For cake flour:  for each C of cake flour, use 1 C all-purpose minus 2 Tbsp, add 2 Tbsp cornstarch, sift together 5 times.  Yep, 5: ensures it's evenly mixed and well aerated.

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Nutrition Facts
Pastel de Leches Tres - Three Milk Cake
Amount Per Serving
Calories 607 Calories from Fat 279
% Daily Value*
Total Fat 31g 48%
Saturated Fat 19g 95%
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 188mg 63%
Sodium 237mg 10%
Potassium 168mg 5%
Total Carbohydrates 74g 25%
Sugars 60g
Protein 10g 20%
Vitamin A 22%
Vitamin C 1%
Calcium 23%
Iron 7%
* Percent Daily Values are based on a 2000 calorie diet.

Ice Cream

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 Ice Cream
While using an electric or hand-cranked ice cream maker will get you to your sweet reward a little easier, it’s not a necessity. Here’s how to make do without one: (Nutrition info for maple bourbon w/out bacon)
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Rating: 0
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Course Dessert
Cuisine American
Servings
servings
Ingredients
Course Dessert
Cuisine American
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a medium saucepan, whisk together milk, sugar, egg yolks, and salt. Place pan over medium-high heat and whisk until mixture reaches a simmer. Lower heat to medium and whisk for 5 minutes or until mixture begins to thicken. Strain mixture into a large bowl, then whisk in half-and- half, cream, and vanilla. (and bourbon and maple syrup for maple bourbon ice cream) Cover with plastic wrap and refrigerate until chilled, about 2 hours.
  2. Meanwhile, freeze an empty freezer-safe shallow bowl or pan. Stainless steel works well for this. Place the cold mixture into the cold pan.
  3. Chill for about 20 minutes and check your ice cream. As the edges start to freeze, stir the mixture rapidly with a whisk or spatula to break up the partially frozen ice cream. This will help make it smooth and creamy. You cannot over-beat. Return to the freezer.
  4. Stir ice cream vigorously every 30 minutes until it is firmly frozen. This may be repeated 4 to 5 times until mixture is smooth and creamy. If ice cream becomes too hard, place it into the refrigerator until it becomes soft enough to beat and continue the process.
  5. Ripen the ice cream by storing it in a covered freezer container until ready to serve.
Recipe Notes

Chocolate Ice Cream Variation: After straining mixture in step 1, add 1 cup semisweet chocolate chips and stir until melted and fully incorporated. Continue with recipe.

Mint Chocolate Chip Ice Cream Variation: In step 1, substitute 1 teaspoon peppermint extract for 1 teaspoon vanilla. Once ice cream’s made, stir in 2 cups mini chocolate chips.

Peanut Butter Ice Cream Variation: After straining mixture in step 1, add 1 cup smooth peanut butter and stir until fully incorporated. Continue with recipe.

Maple Bourbon with Candied Bacon: After straining mixture in step 1, add 1 1/2 C maple syrup, 1/4 tsp. sea salt, and 4 Tbsp bourbon.  Stir until fully incorporated. Continue with recipe.  Add 4-5 strips of bacon or candied bacon, finely chopped, during the last mixing session. (Or have some to sprinkle on top)

**Chocolate Cherry Cordial:  (Haven't tested yet!!)  After straining mixture in step 1, add 1 cup semisweet chocolate chips, 4 Tbsp (booze, lots of options, maybe cherry flavor?), maybe substitute cherry extract for vanilla? Serve with maraschino cherries.  (If extract doesn't work, add ~5oz. of chopped cherries)

You can substitute 3/4 C milk and 1/4 C heavy cream in place of half and half

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Nutrition Facts
Ice Cream
Amount Per Serving
Calories 311 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 10g 50%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 2g
Cholesterol 106mg 35%
Sodium 117mg 5%
Potassium 86mg 2%
Total Carbohydrates 39g 13%
Sugars 28g
Protein 3g 6%
Vitamin A 12%
Vitamin C 0.5%
Calcium 11%
Iron 1%
* Percent Daily Values are based on a 2000 calorie diet.