Tres Leches Dessert or Postre Tres Leches a Thanksgiving Dessert

SouthAmerica November 19, 2018March 3, 2021 Algarrobina, Christmas, flavors of South America, Holiday Recipes, James M. Wise, Postre Tres Leches, South America flavors, South America Holiday, south america recipes, south america to the world, South American recipes, southamericatotheworld, southamericatotheworld.com, Thanksgiving, Tres Leches dessert, Yanira K. Wise

The distant origin of Tres Leches dessert in South America remains obscure because every country has its own version and style. And as far as I am concerned it is enough for me to simply enjoy this delicious dessert. It was very common while growing up in Peru to have Torta de Tres Leches dessert. My version this time is different because it is not flan, which requires additional steps to mix in caramel. This Tres Leches Dessert is a faster and easy version to prepare.

Tres Leches Dessert, or Postre de Tres leches in Spanish, has variations from the traditional Torta de tres leches, this dessert doesn’t include flour hence it is not a cake. The version I share here is a bit healthier by cutting down the extra sugar and flour.

With Thanksgiving and Christmas coming up, this could be a new dessert to add to your repertoire, bringing a little South American flavor to your table, it will make a great addition, or a new tradition to your holidays. This dessert is best prepared the day before.

To begin, pre-heat the oven to 350 degrees Fahrenheit, prepare a Pyrex bake-ware, or a loaf pan would work as well. Spray a non-stick cooking spray and set aside.

Ingredients:

1 14oz. can sweetened condensed milk

1 12 oz. can evaporated milk

1 12 oz. heavy cream

4 eggs

1 egg yolk

1 Tbsp. Vanilla extract

To garnish (optional)

Algarrobina or Maple Syrup

Blueberries

Preparation:

In a blender mix all the ingredients, and pour the mix into pan. Bake for about 90 minutes. To make sure it is done test with knife. Prick on the center of the dessert and if it comes out clean then it is done. Bake covered for the first 45 minutes, then uncovered and bake for the remaining time. I like the milk crust that forms on top to be golden brown, you can adjust the time to have it more golden or darker according to your liking.

Let rest until completely cool, cover and refrigerate- ideally overnight.

To serve run a knife all around the edges and cut one piece first, the rest should come out easily. Place on a dessert dish and top with Maple Syrup or Algarrobina-the Peruvian syrup, if you like. Garnish with some blueberries. You can serve this accompanied by a good cup of coffee or tea.

Enjoy!