Go Back
+ servings

My Mom's Tres Leches

5 from 2 votes
Print Pin
Course: Dessert
Cuisine: Low
Prep Time: 30 minutes
Cook Time: 20 minutes
Fridge time: 4 hours
Total Time: 50 minutes
Servings: 4 180ml ramekins or a 20x30cm mould
Author: Lorena Salinas from Cravings Journal


For the cake

  • 3 eggs at room temperature
  • 50 g evaporated milk
  • 190 g sugar
  • 1/2 tsp vanilla essence
  • 130 g all purpose flour
  • 1 tsp baking powder
  • 1 tsp salt

For the 3 milks

  • 255 g evaporated milk
  • 280 g condensed milk
  • 210 g whipping cream

To decorate

  • 200 ml whipping cream, cold
  • 1 tbsp icing sugar
  • fruit of choice


For the cake

  • Whip up the eggs with the sugar to ribbon stage. Watch the video above to see what that looks like.
  • Mix in the evaporated milk and vanilla essence using folding motions with a spatula.
  • Repeat with the flour, salt and baking powder. Always be careful not to leave flour at the bottom of the bowl where it tends to sink.
  • Put the dough into 180ml ramekins or a 20x30cm mould and take to a preheated oven at 180C for 20-30min or until you can insert a stick at the center and it comes out clean.

For the 3 milks

  • Mix them and add to the cake while it's hot. This is really important to maximize absorption.
  • Let cool to room temperature and take to the fridge for at least 4 hours or ideally overnight to give the flavours time to mix blend in and also the colder it is the nicer it becomes :)

To garnish (right before serving)

  • Whip the cream with the icing sugar until fluffy.
  • Garnish with the whipped cream and fruit of your choice. The nicest thing is to use fruit that have a bit of acidity like mangoes, peaches and berries to counterpart the sweetness from the tres leches.
Tried this recipe?Mention @CravingsJournal or tag #RecipeCJ!