Miami tres leches (Tres leches de Miami) from Gran Cocina Latina: The Food of Latin America by Maricel E. Presilla

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

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

  • Siegal on September 01, 2025

    A very sweet cake! I made it exactly as the recipe said and it was swimming in liquids so you may want to use a bit less of the mixture if you want it less wet,

  • Allegra on April 20, 2013

    A highly sweet and fabulous, almost juicy cake that just begs for a cup of bitterly strong coffee alongside. I didn't top with the suggested meringue (with 1 cup of corn syrup for the topping I thought that would be sugar overload) and opted instead for a (very) lightly sweetened whipped cream. For the milk mix, I used half and half in place of whipping cream. I found that there was a bit too much liquid pooling around the bottom of the cake pan and wonder if inverting it for a spell might help to evenly distribute the milk mixture. Either that, or reduce by about a quarter. A very, very rich cake that can only be eaten in small portions. Super simple and delicious nonetheless. Used with the suggested sponge cake recipe within the same book. Perfect with a side of fresh berries.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.