Desserts, Specialty, Creams

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Trés Leches

Preheat oven to 400°F. Butter and flour 13x9" baking pan.

For cake: Beat eggs and sugar until smooth. Add in water and whip until light and fluffy. Meanwhile, sift dry ingredients together. Fold flour mixture into eggs by hand until blended. Pour into prepared baking pan (tap on surface once to remove any hidden air pockets) and bake for 10 minutes or until the cake tests done. Whisk milks, cream and Rompope together. When cake is done, prick the top of the cake with a thin skewer and pour the trés leches over the top. Chill cake uncovered for at least 2 hours. Before serving dessert, pour off extra milk and reserve. Cut into squares and place on plates, topping with a little of reserved extra milks. Garnish with whipped cream.

Source 70.

Wilson Family Cobbler
This was generously shared by a fellow chef, whose Grandmother made this recipe. The biscuit dough bakes up to the top, leaving a very flavorful sauce to serve with it. Can be scaled up for larger applications easily, and is my favorite type of cobbler. Use the best berries you can find.

Preheat oven to 350°F. Reserve a 13x9" baking pan.

Cream together the biscuit dough and spread on bottom of baking pan. Toss the berries with the sugar and spoon over the top of the dough. Pour the boiling water over the top and dot with pats of butter and immediately bake in oven until browned, bubbly, and until biscuit tests done. Great served warm with a homemade or good quality ice cream.

Source 71.

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