Anyone have one???? If soI would love to have it. I'm dying here without my wilton books for cake ideas and all the recipes I printed off from here...

Hi Kandi,

I found this recipe:

Chocolate Tres Leches Cake (Nicaragua)

Milk Mixture:
combine
1 can (14 oz Sweetened Condensed Milk
1 can (5 oz) Evaporated Milk
3/4 Cup heavy cream
1/4 Cup chocolate syrup
1 Tablespoon dark rum
1 teaspoon vanilla extract

Cake:
Favorite chocolate cake, from scratch or mix


Combine the milk mixture ingredients; set aside.

Make your favorite chocolate cake.Cool the cake about 10 minutes then poke holes all over with a large fork or skewer and slowly pour milk mixture over. Cover with foil and refrigerate about 3 hours.

Top with whipped cream, or Cool Whip.


It looks very diet friendly!

Joe

i found a recipe on godiva chocolates website.... i havent tried it yet but i want to

thanks!!!! I am going to look on Godiva, and Joe,once again you are a lifesaver........... at least I have the flavor cake done for the Fathers day cakes I have to make, now need decor ideas

I have never made a 3 Milks Cake but I have always wanted too. They look so delicious!!! Good luck Flayv

thank you thank you. We'll see what I end up with.

my friends parents own mexican bakeries in chicago and she brought me a piece. i had no idea what it was so i tried it... i actually spit it out gagging.. lol it was pretty funny i didnt realize it was mushy.. lol to me it reminded me of already chewed cake .. but i still want to try the chocolate recipe

talking about mexican cakes..what the heck is Flan? Does anyone have a good recipe?

flan is a baked custard

I have tried the tres leches cake lately....in resturants and from a neighbor that makes it... it wasnt mushy, it was solid, moist and tasted great so that is why I am thinking of making one myself.... also am looking at doing a choc mousse cake!

maybe they just make theres mushy.. but it turned me off to it.. maybe if i made it and made it with less liquid id like it... now chocolate mousse i know.. lol at my old job we made huge batches of them using 13# of chocolate and 12 quarts of cream at a time... god i could eat the stuff with a spoon

Here's a recipe for flan that I found on pastry wiz. It's about 8-12 servings, depending on the size of your custard cups.
6 Eggs
3/4 cup Sugar
3 cups Milk
1 Orange, zest only
1 tsp vanilla extract

1 cup Sugar
Water

To make caramel put 1-cup of sugar in a pot and add enough water to make it look and feel like wet sand. Place over high heat and cook until it turns a golden brown color. When the color is right pour the caramel into custard dishes or ramekins to coat the bottom and some of the sides with it. Set aside.
In a pot scald the milk with the zest of one orange and the vanilla extract. In a bowl mix the eggs and 3/4 cup of sugar together until incorporated. Temper the milk mixture into the egg mixture by pouring a little at a time into it and mixing. When mixes are completely combined strain and place in a container to chill.
When chilled pour into the caramel lined dishes and place in a water bath (baking dish filled 1/3 of the way with water). Bake at 340 F until the custard sets. It should jiggle a little like Jello when done. Chill.
When chilled, invert the custard carefully onto a plate and let caramel sauce flow around. Serve immediately. Garnish with whip cream or candied orange zest.

Flan is very good if made properly .. I've never made it myself. I've eaten it though I've had some really bad flan and some really good flan .. I love the stuff

My own Flan recipe:

FLAN DE VAINILLA
1 cup sugar (for caramel)

1 can evaporated milk
1 cup sugar
3 eggs
1 tsp vanilla extract
1 tbsp cornstarch
(For CHEESE FLAN -my favorite- ADD a package of cream cheese 8 oz.)

Preheat oven at 325 F.

Melt sugar in med saucepan until brown, do not over cook.
In a bowl mix milk, sugar, eggs, vanilla and cornstarch.
Pour the melted sugar (caramel) into custard dishes --almost 2 tsp.
Pour the flan mix in the small dishes and place in a water bath.
Bake for aprox. 30-40. (until mix has set). Let cool and refrigerate.

I don't do it in separate custard dishes y usually use a med glass baking dish,when done I cut into pieces.

Well ladies,

I have a recipe it from my late grandmother and she made a nice Quesillo, as that is what she called it.

1/4 cup of sugar, 4 eggs, 1 1/4 cups of evaporated milk, 1 big thin of condensed milk, 1 tbsp vanilla, 2 tbsp rum or brandy.

put sugar in a skillete pan to caramalise.poor in the dish you will bake the quesillo in. set aside.
Beat eggs for 5 min. then add the rest of the ingredients, beat for only 1 min, then use your streaner and poor the mixture over into the baking dish or pan you used for the caramel.
then bake at au ban mary( dish with water) in a hot oven at 350 f or 180 C
for about 1 hour, when done take it out and turn it out in a deep dish, and put in the fridge, u can put marishino cherries to garnache if you want , the colder the better., and it's really good.

Thank you!!! for those wonderful recipes

Yo Joe, and whoever else who decides to make this tres leches cake.... its an awful LOT of liquid to put on one cake..... I am starting with a little and will increase if I think I need to.... because of the amount of liquid I am making at least 2 cakes possibly three... Its not like I dont know enough dads around here.... anyway so far the cake is going great, and I like the taaste of the milk liquid with and without the choc syrup....

WHOA~~ I made a test cake of the choc tres leches cake as you know... well I tried it out on 3 other people besides me and they about left their husbands/wife for the taste of the cake!!!! The taste was pretty great, not mushy, very moist very tasty!!!!!!!! SO I will be doing the other one today, and making this one into a Fathers Day cake for a client's (friend's) husband..... Ihope they like it as much as these other three and I did!

Yep dragonwarlord recipe for this cake is a hit.....I had neighbors knocking on the door for another piece..... I am making the choc mousse cake today! 3 cakes in 3 days!

yes the recipe that Dragonwarlord had is the one I used,,, I just made a box choc cake (made it with water not milk, because the milk mixture to me was quite enough) and I found that the liquid is ALOT!!!!!!!!!!!!! So what I did was poke the cake and spread a little milk mixture on at a time until I thought it was enough. Later when I turned the cake onto the dish, I patted the cake with a paper towel to get some excess off and decorated it with BC....it did fine..... but I also made my BC a little more "whippy" if you know what I mean..... it spread on great that way, and that was it. Its great.....