Tres Leches

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Tres Leches by Kimberly Salazar
Story and Photos by Samantha Salazar

A grandmother’s kitchen has the ability to culminate and build a sense of love for food and cooking that would last a lifetime.

Kimberly Salazar, sophomore psychology major, fell victim to this phenomenon as she developed an infatuation with cooking in her grandmother’s kitchen in Laredo, Texas.

“Some of my first memories involve me and my grandma assembling the Christmas tamales while the football game played in the background,” she describes.

Not only did her grandmother influence her passions to cook, but the culture of Laredo had a big impact on the type of food Salazar was most interested in eating and most importantly, cooking.

“Mexican food. I love eating, making, thinking about, and dreaming about Mexican food,” she says. “It’s basically in my veins.”

Since coming to St. Mary’s, cooking has become an even more substantial part of her life. Salazar connects with other St. Mary’s students and likes to do what she does best.

“I love being a student at St. Mary’s because I’m surrounded by so many cultures, especially the Mexican culture and that has only escalated my love for the food,” she says.

Specifically, Salazar loves tamales, menudo, and anything that is covered in mole. However, her favorite dishes are the ones that are the sweetest.

“My favorite part of any meal is dessert,” she says.

Salazar’s overwhelming sweet-tooth is one of the many reasons she chose her favorite dessert of all time, tres leches.

“I chose tres leches because it is not only one of my favorite desserts to make, it reminds me of special times when I was younger.”

Not only is it delicious, Salazar chose the dessert because it represented a specific memory she has of her and her grandmother that she cherishes dearly.

“Tres leches was actually the first dessert I ever made with my grandma,” Salazar describes. “I didn’t get to do much because I was so young, but I remember feeling so important doing all the mixing.”

Salazar advises that future chefs remember to let the cake cool before adding the milks. “Do not forget to let the cake cool before adding the milks,” she says. “It won’t absorb correctly unless it’s room temperature.”

Although Salazar’s grandmother is no longer around, she still finds time to do what they loved to do together.

“She isn’t around anymore, but I feel as if memories will always live on through her recipes and that’s what’s important to me.”

 

Ingredients

• 1 stick of butter

• 6 large eggs

• ¼ tsp baking soda

• ¼ tsp salt

• 1 cup sugar

• 1 cup all-purpose flour

• 2 ½ cups milk

• 1 twelve oz. can evaporated milk

• 1 fourteen oz. can sweetened condensed milk

• 5 strawberries

 

Directions

First, preheat oven to 350 degrees Fahrenheit. Next, combine egg whites, baking soda, and salt in a bowl. Then, beat mixture on medium speed until soft peaks form. Add egg yolks to the whites and beat until completely combined. With the mixer running on slow, add sugar until combined completely. Using a rubber spatula, fold in butter. Sift ¼ cup flour on top of the mixture and fold to combine. Repeat with the remaining flour, folding in ¼ at a time. Pour the batter into the prepared pan and bake for 20 to 25 minutes. Let cake bake until golden brown, remove from oven and let cool. Whisk together the milk, evaporated milk, and sweetened condensed milk. Finally, Pour the mixture over the cake and let absorb for 3 to 5 minutes. Makes 12 servings.

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