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11) Mini Tres Leches Cups

Sponge cake soaked overnight in three milks is not a quick dessert, but it is an almost completely hands-off one. You bake, you pour, you refrigerate, and then dinner the next night has a genuinely special finish with about three minutes of active work at the end.
Print Recipe
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 3 large eggs room temperature
  • 3/4 cup sugar
  • 1/3 cup whole milk
  • 1 tsp vanilla extract
  • 1 can 12 oz evaporated milk
  • 1 can 14 oz sweetened condensed milk
  • 1/2 cup heavy cream
  • 1 cup heavy whipping cream chilled
  • 2 tbsp powdered sugar
  • Ground cinnamon for sprinkling

Method
 

  1. Preheat oven to 350°F. Grease 8 ramekins or muffin cups.
  2. Whisk flour, baking powder, and salt. Set aside.
  3. Beat eggs and sugar on high until pale and tripled, about 5 minutes.
  4. Fold in flour mix gently, then stir in 1/3 cup whole milk and vanilla.
  5. Divide batter among ramekins and bake 15–18 minutes until a toothpick comes out clean.
  6. Cool 10 minutes, then poke tops with a skewer.
  7. Mix evaporated milk, condensed milk, and 1/2 cup heavy cream. Pour over cakes slowly.
  8. Chill at least 2 hours or overnight.
  9. Whip 1 cup heavy cream with powdered sugar to soft peaks. Top each cup and dust with cinnamon.