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This is your sign to finally make the most popular Mexican dessert, tres leches cake and flan.
I grew up making these desserts, so I took some of my family’s recipes and made them easier to make for college students.
tres leches cake
Serves: 4 to 6 people
material:
A box of Betty Crocker Yellow Cake Mix (or your favorite yellow cake mix)
water (1 cup)
vegetable oil (1/3 cup)
3 eggs
Evaporated milk (12 oz can)
Condensed milk (14 oz can)
Media Crema (Table Cream) (7.6 oz can)
2 egg yolks
Heavy whipped cream (1 pint)
Powdered sugar (3 tablespoons)
Vanilla extract (1/2 teaspoon)
Preheat oven to 350°F. In a medium bowl, add cake mix, water, vegetable oil, and 3 eggs. Mix until combined.
Pour cake batter into a greased 13-inch x 9-inch pan. Bake for 26 to 31 minutes, or until a toothpick inserted into the center of the cake comes out clean.
When the cake is finished, let it rest for 20 minutes.
In a separate bowl, mix together the evaporated milk, condensed milk, media crema, and egg yolks until smooth.
Once the cake has cooled slightly, use a fork to prick holes all over the cake. The fork should reach the bottom of the pan each time you do this. Poke as many holes as possible while being careful not to damage the cake skin. This will allow the cake to absorb as much of the milk mixture as possible. Carefully pour the milk mixture over the cake in batches, making sure that all of the milk is submerged into the cake.
For the whipped cream topping, whip the heavy cream, sugar, and vanilla extract until stiff peaks form. Smooth the top of the cake. Refrigerate until cake is cool before serving. Garnish with strawberries if you like and enjoy.
Franc
Serves: 4 to 6 people
material:
5 eggs
Evaporated milk (12 oz can)
Condensed milk (14 oz can)
sugar (3/4 cup)
Vanilla extract (1 tablespoon)
Dulce de leche (half a can)
Preheat oven to 350°F. Prepare an 8-inch cake pan and coat the entire bottom with dulce de leche. In a medium bowl, whisk together eggs, evaporated milk, condensed milk, sugar, and vanilla extract. Slowly pour the ingredients into the prepared pot. Cover the pan loosely with aluminum foil to avoid touching the custard.
Prepare a skillet that is at least 2 inches deep and large enough to fit the flan bread. This pan is used to create a water bath. Place the flan in a large pot and fill the large pot with hot water until it reaches half the height of the flan. Place both molds in the oven and bake for 45-50 minutes. To check for doneness, shake the flan and it should jiggle slightly in the center.
Let the flan cool completely. Place a plate over the flan, flip it over, and enjoy. Once the dulce de leche drips all over the flan, it’s ready to eat.
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