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Chef Michael Bouwen’s Recipe for Eggnog Tres Leche

Posted on: December 26th, 2013 by Amy Martin No Comments

If you can’t let go of Christmas (or maybe you still have a carton of eggnog to use up), try this recipe for Roaring Fork’s Executive Chef Michael Bouwen’s Eggnog Tres Leche. A favorite in his household, Chef Michael loves the rich, holiday eggnog flavor of this dish.

Eggnog Tres Leche


  • 10 eggs
  • 2 cups of sugar
  • ½ cup of water
  • 2 cups of cake flour
  • 2 teaspoons of baking powder

(for the milks)

  • 2 cans of sweet condensed milk
  • 2 cans of evaporated milk
  • 1 & ½ cups of heavy cream
  • 1 & ½ cups of eggnog


  1. Preheat oven to 400 degrees
  2. Mix eggs and sugar on high speed for 10 minutes or until thick and lemon color
  3. Add water and mix 5 minutes more
  4. Sift dry ingredients and gently fold into eggs
  5. Pour into greased 12 hotel pan and bake for 20 minutes or until done
  6. Remove from the oven and let cool
  7. Add all ingredients for the milks together in a separate bowl
  8. Prick holes all over the cake with a toothpick and pour the 3 milks over and let it absorb all the milks
  9. Chill and serve

Serves 12.

Learn more about Roaring Fork at roaringfork.com.

About the Author - Amy Martin

Author of Her Plate, Amy's love of food, cooking and all things culinary keeps her endlessly plotting what her next meal will be. Her pastimes include creating in (i.e. demolishing) her own kitchen and baking far more sweets than her tiny family could ever eat.

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