On Wed, 14 Oct 2015 09:17:50 -0700, sf > wrote:

> On Thu, 3 Jan 2013 19:24:15 -0500, "Steve Freides" >
> wrote:
>
> > After having 3 Leches, a white cake soaked in 3 kinds of milk
> > (evaporated, sweetened condensed, and plain) and topped with whipped
> > cream, the other day, we decided to make it at home. I'm hoping someone
> > who knows Mexican (or wherever this is from - we had it for the first
> > time at a Mexican restaurant, and a few days ago at an Argentine rodizio
> > place) will tell me a bit more about it.
> >
> > Specifically, is there anything special about the cake or is the main
> > point to have the tres leches on your basic white/vanilla cake? We
> > opted for the latter approach, using a vanilla/white cake mix, and we
> > thought the results were pretty spectacular.
> >
> > Thanks in advance.
> >
>
> We aren't big dessert eaters, particularly when it's cake, so I make
> tres leches flan.
> >

Sorry about replying to such an old post. I just started making tres
leches flan this year.

--

sf