Flan tres Leche | Ayesha Jamal

Sometime back, I made a zesty Tres Leches Mexican Flan, which is loved by almost everyone I know. In the comments section, someone asked me if I liked Tres Leches Cake (three milks cake) too? I don’t like Tres Leches cake, I adore it. It is soft,moist,smooth,creamy and best when served cold. I can polish off this lovely guy on my own, if my sisters allowed it. But unfortunately for me,not only they always want this cake but also end up with the biggest pieces.

Cake Ingredients:

1- 1/4 cup All-purpose Flour
1-1/2 teaspoon Baking Powder
1/4 teaspoon Salt
1/3 cup melted butter
4 Eggs
1 cup powdered sugar
1/3 cup Milk
1 can Evaporated Milk
1 can Sweetened, Condensed Milk
1/4 cup Heavy Cream

Icing ingredients:

1 cup heavy cream
4 tablespoons powdered sugar

Instructions Cake

Preheat Oven to 350 degrees. Grease and flour your cake pan.

In one bowl sift flour, salt and baking powder.

Beat eggs. Sift sugar and beat with eggs till thick and fluffy.

Slowly add the flour mixture to egg mixture, all the while keep mixing.

Add butter and milk and continue to beat until thick and creamy.

Set the cake to bake. Bake until a skewer comes out clean.

In a separate bowl add the heavy cream,condensed milk and evaporated milk. Whisk them till uniform.

Take the cooled cake, and using a fork make many holes all over the cake.

Pour the milk mixture slowly over the whole cake.The milk may seem too much but the cake will absorb it completely after approximately 12-15 minutes.

Finally whip the sugar and heavy cream together until soft peaks form(do not over-whip).

Slather this generously over the cake.

Decorate with cherries or chocolate balls.Being a chocaholic, I obviously chose the latter to top this lovely cake.

Keep the cake into the refrigerator. Best served cold.

FIESTA FRIDAY

Tres Leches means “Three milks”. We make this flan from three milks, namely condensed milk, evaporated milk and regular milk. This flan is super perfect in every way from taste to texture. It’s better than the Spanish flan and the other kind of flans I’ve made in our kitchen. From now on it’s going to be my top go-to dessert recipe.

Ingredients

5 large eggs
1 teaspoon vanilla extract
The zest of 1/2 orange
A pinch of salt
1 can evaporated milk (12 oz / 354 ml)
1 can condensed milk (14 oz / 397 grams)
500 ml (a little more than 2 cups) of regular milk
Caramel Ingredients: 1 cup of granulated white sugar
Boiling water for baking the flan

Directions

Put all the ingredients for flan in a blender and blend

Remove the foam from the top of the blended flan ingredients

After this put sugar in a non stick pan to make caramel.

Initially the sugar will harden.Do not worry,eventually it will all melt

Caramel is now readyImmediately pour caramel into a bowl.

Otherwise it will continue to cook and will burn.

First Pour caramel into the baking pan(Put in hot caramel otherwise it will harden as soon as it begins to cool)
On top of this pour the flan
Put this baking pan in a larger baking pan
Put this in the preheated oven.
AFTER putting the baking pan in oven, pour the boiling water in the larger pan till it goes half way up the smaller pan.
Bake the flan for an hour or so. The flan will still be jiggly(Slide in a knife to see if it comes out clean)
Refrigerate for 2 hours,before un-molding.

recipe adapted from cookingwithalia.com