Eat this Word: Tres Leches

tres leches cake WHAT? Easy as uno, dos, tres. Pastel de tres leches, "tres leches" for short, is a dessert that just doesn’t know when to quit. This gooey confection contains a butter cake that is perforated and soaked with a combination of heavy cream and evaporated and condensed milks, and then topped with meringue frosting or whipped cream. Sometimes it is also topped with cajeta, a sweet caramel made from goat’s milk, or doused with coconut milk—making it cuatro or cinco leches, accordingly. The history of tres leches is ambiguous: although it has been embraced by Miami’s Cuban community, scholars place its origins in either Nicaragua, Mexico, or Guatemala. In Texas Monthly, Patricia Sharpe wrote that this "insanely rich" cake possibly originated with a "promotional recipe once distributed in Latin America, perhaps on cans of evaporated milk or with a brand of electric mixer." Tres leches is certainly doing its part to promote dairy

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Recipe: Kulfi Ice Pops

  kulfi We've been keeping our cool with these saffron, cardamom, and pistachio–laced kulfi popsicles from Rati Lohtia of New York's Miette Culinary Studio. This Indian treat is often likened to ice cream, but its preparation differs in important ways: it's bound with cornstarch instead of eggs, and it heads straight into the freezer after it cooks, skipping any whisking or churning. The result is a dense dose of refreshment that melts slowly, even under the searing sun. Get the recipe here.

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Recipe: Champagne Jelly with Golden Raspberries

Champagne Jelly with White Raspberries and Mint While we're always game to kick off a meal with a glass of Champagne, we also love the idea of letting some bubbly spill into the dessert course. In this ethereal treat from chefs Scott Crawford and Steven Greene, Champagne is set into a shimmery, pearl-toned gelée, then garnished with a dab of crème fraîche and golden raspberries, which are milder in flavor than their red cousins. Get the recipe here.

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This Month's Best Recipes

pissaladièreDoug Filoni's pissaladière

Here are our recipe tester's favorite recipes from the past month:

Pissaladière Enjoy a taste of Provence with this traditional puff pastry–based tart, which is topped with anchovies, olives, and goat cheese.

Braised Rabbit with Herbed Dumplings Succulent rabbit, tender choux dumplings, and whatever you fancy from the farmers' market.

... Read more >

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Recipe: Fresh Egg Custard with Pecan Shortbread

Egg Custard with Pecan Shortbread Always stocked on the shelves at your supermarket, eggs are easy to take for granted. But if you taste a fresh yolk from a nearby farm, where chickens lay eggs only in season instead being artificially induced to produce them year-round, you'll have a renewed appreciation for what's inside those cardboard cartons. Chef Steven Hartman of Georgia's Le Vigne Restaurant at Montaluce Winery makes the best of farm fresh eggs with this pure and simple custard, then serves it with delicate shortbread cookies. Get the whole recipe here.

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Recipe: Strawberry Pavlova with Saffron Custard

Strawberry Pavlova with Saffron Custard Like an elaborate ballgown, this gorgeous pavlova from New Zealand chef Ben Batterbury surprises and delights with its many beautiful layers. A savory saffron custard anchors the meringue, creamy mascarpone cuts through its sweetness, and a generous topping of ruby red strawberries makes it a dinner-party showstopper. Get the recipe here.

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Recipe: Buttermilk Panna Cotta with Rhubarb Consommé

Buttermilk Panna Cotta with Rhubarb Consommé In this striking dessert from Northern Spy Food Co.'s Nathan Foot, a disc of silky buttermilk panna cotta rests in a pool of vanilla-scented rhubarb consommé. Get the recipe here and serve it with some rosemary madeleines on the side.

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Recipe: Shortcake Biscuits with Rosé-Poached Rhubarb

Claudia Fleming’s Shortcake Biscuits with Rosé-Poached Rhubarb The secret ingredient in Claudia Fleming’s shortcakes? Hard-boiled egg yolks. “They provide richness and act as a tenderizer,” the JBF Award–winning pastry chef told us. Since the yolks have lost moisture during cooking, less gluten develops in the dough, which results in more tender shortcakes. Fleming sandwiches hers around rosé-poached rhubarb and strawberry–white chocolate cream. Get the recipe here.

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Recipe: Goat Cheese Panna Cotta with Grand Marnier-Soaked Strawberries

Alan Wong's Goat Cheese Panna Cotta If you’ve never made panna cotta, which is a low-maintenance but crowd-pleasing dessert, here’s a version from Hawaiian chef Alan Wong that will inspire you to whip out those ramekins and get to work. Chef Wong adds tangy chèvre to cut the creaminess, then brightens the dessert with Grand Marnier–soaked strawberries and a sprinkling of shiso, a Japanese member of the mint family. Feel free to play around with the accompaniments: goat’s milk caramel, fruit coulis, or wildflower honey would also be delicious. Get the recipe here.

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