Masa & buttermilk tres leches from Start Here: Instructions for Becoming a Better Cook (page 376) by Sohla El-Waylly

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Corny crumble

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • reginald_mlp9q6 on April 01, 2026

    So delicious as is. I've enjoyed adding hojicha to the buttermilk soak and then topping with strawberries instead of blueberries. Both ways are delish!

  • Havemoicy on February 09, 2026

    Not got the recipe but adding some butter in to the beginning stage of the recipe should counteract the dryness

  • mweinshel on February 08, 2026

    I’ve made this numerous times, and it’s a hit with everyone (the masa, buttermilk, and almond work beautifully together), but: I, too, have tried to get the soak to more uniformly moisten the cake, because it does seem a tad dry. No matter how many holes I poke in the cake, there still tend to be dry spots. I’ve even tried letting it refrigerate for an extra day, and also gently lifting the cake out of the pan, adding some of the soak to the bottom before sliding the cake back in, but it still isn’t always as moist as I would like.

  • austin009461 on January 31, 2026

    The flavor is ok (leans savory), but the texture was very off. Never had a tres leches come out dry. Assume its the masa. Would not make again.

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