Dulce de Tres Leches (Cream of Three Milks)

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Dulce de Tres Leches (Cream of Three Milks)

Dulce de Tres Leches (Cream of Three Milks) is a traditional Ecuadorian recipe for a dessert of pastry squares topped with egg white meringue that's served in a sauce made from condensed milk, evaporated milk and cream. The full recipe is presented here and I hope you enjoy this classic Ecuadorian version of: Cream of Three Milks (Dulce de Tres Leches).

prep time

20 minutes

cook time

35 minutes

Total Time:

55 minutes

Additional Time:

(+2 hours chilling)

Serves:

Rating:

Tags : Sauce Recipes Vegetarian Recipes Dessert Recipes Baking Recipes Peru Recipes

Dulce de Tres Leches (Cream of Three Milks) a Classic Ecuadorian recipe for a dessert of pastry squares topped with egg white meringue that's served in a sauce made from condensed milk, evaporated milk and cream.

Ingredients:

5 medium eggs
400g sugar
350g plain flour
pinch of baking powder

For the Sauce:
800ml condensed milk
800ml evaporated milk
1l cream

Method:

Beat the eggs and sugar together in a bowl until tripled in volume. Gradually work in the sifted flour and baking powder, taking care not to beat the air out of the eggs.

Carefully turn the dough into a rectangular cake tin. Cover with greaseproof (waxed) paper then transfer to an oven pre-heated to 160°C and bake for 25 minutes.

For the sauce, beat the ingredients together in a bowl until smooth. When the sponge is cooked, allow to cool in the tin for 10 minutes then cut into squares. Arrange in a shallow dish and pour over the cream sauce.

Cover with an egg white meringue (4 egg whites, beaten until soft then beaten with 4 tbsp sugar until stiff). Place in the refrigerator for 2 hours to chill before serving.