Eggnog Tres Leches

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The history of my Eggnog Tres Leches

This recipe comes from my Aunt Elsie. She is the aunt everyone wants to go visit. Not just because she’s lovable and kind, but because you are guaranteed the yummiest of meals. She cooks simple, classic Costarrican dishes. There is nothing fancy about them, but everything (and I mean everything) she makes, from simple rice to complicated tamales, is phenomenal! Her food tastes like home… A home filled with laughter and music and hugs and kisses. 

Later in life I found out why her food just tastes better than anyone else’s. The secret? She has no respect for butter, oil or in many, most, all cases… Lard!!! So yes, there you go. Look the other way and scoop some food on to your plate! Fortunately for this dessert no lard is required, but it does have an indulgent, sweet, and velvety meringue.

This meringue sits softly over the pillow-soft angel cake that has been soaked in the most fantastic milk mixture. Do me a favor, once you mix the milks, before you pour onto the cake, take a big spoon and taste the milk mixture…..OMG I could drink the whole thing just as it is! It’s sinful.

Detailed instructions to make this Eggnog Tres Leches:

Separate the egg yolks from the egg whites.

Tip! the easies way to separate them is by using the egg shells, just crack the egg in half and transfer the yolk from one half of the shell to the other while the egg white slips out. It might take two or three moves from one half to the other.

In the bowl of an electric mixer, fitted with the whisk attachment, whisk the egg whites on high until they form stiff peaks, it takes around 2-3 minutes.

Stiff peaks means that if you take the whisk and hold it up, the egg whites hold their shape and they are not runny, instead, they are fluffy and stiff.

Combine the sugar and the baking powder and with the mixer on medium speed, add the sugar little by little in 3-4 batches.

Add the egg yolks, one at a time. Make sure one egg yolk is incorporated before adding the next.

Add the vanilla and mix in.

Turn off the mixer and remove the bowl and whisk. Using a spatula or spoon, add the sifted flour in 2 batches. Incorporate the flour by folding it in the batter, DO NOT STIR, stirring the batter as it will will make the egg whites deflate.

Tip! The folding motion is simple, start on the top of the bowl and work your way to the bottom of the bowl, as you do that, allow the flour to get incorporated into the mixture. I like to move the bowl counter clockwise as I fold the flour in.

Spray the baking dish with non stick cooking spray and pour the cake batter onto the dish. If you notice bits of flour that did not get fully incorporated, just swirl those bits in once the batter is poured in the baking dish. It’s not a big deal!

Bake in a preheated 350° oven for 20-25 minutes.

Tip! I always set a timer to 10 minutes before the time’s up to make sure the cake is cooking evenly, sometimes ovens do not cook evenly and the cake is more cooked on one part. If this is the case, by checking earlier, it allows you to turn the baking dish so it cooks evenly and it allows you to check and see how far cooked it is.

When the 20 minutes are done, insert a toothpick to the middle of the cake. If the toothpick comes out clean, the cake is done, if it’s not, let it cook longer.

Once the cake is cooked, let it cool completely to room temperature.

Once the cake is cooled, using a fork or a bamboo skewer, poke holes all through the cake.

In a blender, mix the refrigerated evaporated milk, condensed milk and egg nog. Blend until the milks are well combined.

Pour the mixture on to the cake, make sure you get all the edges soaked with the milk mixture.

Detailed instructions for the meringue:

In a small sauce pan, combine the sugar and water.

Bring to a boil and stir until the sugar has dissolved completely and the mixture is now a syrup.

Remove from the heat and set aside to cool for 15 minutes.

After the syrup has cooled, test to make sure it is still warm but not scalding.

Tip! If you can touch it with your finger and do not get burned, but it still feels very warm, it’s ready to use. If the syrup is too hot, it will make the meringue too runny and it will scramble the egg whites.

In a bowl of an electric mixer fitted with the whisk attachment, beat the egg whites until they form stiff peaks.

With the mixer on medium speed, add the syrup in a slow constant stream.

Once the syrup has been added, keep beating the mixture for 2-3 minute on high.

Pour the meringue on top of the cake and spread to cover the entire surface. Dust the top of the meringue with cinnamon.

Refrigerate the cake for at least 15 minutes before serving.