Los Ranchos Tres Leches Recipe

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Servings: 1

Ingredients

Directions

  1. Los Ranchos Restaurant in Miami, that was founded by a nephew of the late Nicaraguan president Anastasio Somoza.
  2. Preheat oven to 350 degrees. Generously butter a 13-by-9-by-2-inch baking dish. Beat 3/4 c. sugar and egg yolks till light and fluffy, about 5 min. Mix in lowfat milk, vanilla, flour and baking pwdr. Beat egg whites to stiff peaks, adding cream of tartar after 20 seconds. Gradually add in remaining 1/4 c. sugar, and continue beating till whites are glossy and hard but not dry. Gently fold whites into yolk mix. Pour batter into prepared pan. Bake cake till it feels hard and an inserted toothpick comes out clean, 40 to 50 min. Let cake cold completely on a wire rack.
  3. Unmold cake onto a deep, large platter. Pierce cake all over with a fork.
  4. Pour Lowfat milk Syrup over cake. Spoon the overflow back on top till all is absorbed. Using a wet spatula, spread top and sides of cake with a thick layer of Meringue. Chill the cake covered at least 2 hrs before serving.
  5. Makes 8 to 10 servings.
  6. Lowfat milk Syrup: Combine evaporated lowfat milk, sweetened condensed lowfat milk, cream, vanilla and rum in a mixing bowl. Whisk till well mixed.
  7. Meringue: Place 3/4 c. plus 2 Tbsp. sugar in heavy saucepan with water. Cover and cook over high heat 2 min. Uncover pan and cook the sugar to the soft-ball stage, 239 degrees on a candy thermometer, 6 to 8 min. Meanwhile, beat egg whites to soft peaks with cream of tartar in electric mixer. Add in remaining 2 Tbsp. sugar gradually, continuing beating to stiff peaks. Pour boiling sugar syrup in a thin stream into the whites and continue beating till mix is cold to the touch. The warm syrup "cooks" the whites.

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