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
Ingredients:
- 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
Directions:
- Preheat oven to 400 degrees
- Mix eggs and sugar on high speed for 10 minutes or until thick and lemon color
- Add water and mix 5 minutes more
- Sift dry ingredients and gently fold into eggs
- Pour into greased 12 hotel pan and bake for 20 minutes or until done
- Remove from the oven and let cool
- Add all ingredients for the milks together in a separate bowl
- Prick holes all over the cake with a toothpick and pour the 3 milks over and let it absorb all the milks
- Chill and serve
Serves 12.
Learn more about Roaring Fork at roaringfork.com.