Andy M.
Certified Pretend Chef
Since having tres leches cake at a Cuban restaurant in Aruba over a year ago, I've wanted to make it. Searching around the internet, I found a recipe that sounded good and forged ahead to make it.
Tres leches cake starts with a white cake, usually in a flat pan (13x9). White cake recipes typically call for egg whites, leaving the yolks behind for another use. I finished making the recipe and it was delicious. And now it's gone.
That left me with 6 egg yolks in the fridge I didn't want to toss. It didn't take me long to make the mental leap from egg yolks to cremé bruelée. I've never made this before so back to the internet. I found a recipe that called for 6 yolks so I whipped up the custard and assembled the brown sugar and propane torch.
Not bad for a first try. I think next time I'll boost the vanilla. Also, I need to work on my torch technique. The topping was either slightly burned or not uniformly melted and browned. Granulated sugar seemed to work better than brown.
At least I didn't waste the egg yolks...
Tres leches cake starts with a white cake, usually in a flat pan (13x9). White cake recipes typically call for egg whites, leaving the yolks behind for another use. I finished making the recipe and it was delicious. And now it's gone.
That left me with 6 egg yolks in the fridge I didn't want to toss. It didn't take me long to make the mental leap from egg yolks to cremé bruelée. I've never made this before so back to the internet. I found a recipe that called for 6 yolks so I whipped up the custard and assembled the brown sugar and propane torch.
Not bad for a first try. I think next time I'll boost the vanilla. Also, I need to work on my torch technique. The topping was either slightly burned or not uniformly melted and browned. Granulated sugar seemed to work better than brown.
At least I didn't waste the egg yolks...
