July 20, 2011 § 1 Comment
My cousin and I had a delicious dinner last night at Julie’s Cuban, capped with a sweet serving of tres leches. I was had at the mere mention of milk (“leche”), but three (“tres”)? My knees buckled. My head felt faint. I have had many a love affair with milk, but none with such gusto as with this dessert of cake soaked in three types of milk – evaporated *heart racing*, condensed *palms sweating*, and cream *moans*.
Not surprisingly, twenty-four hours later, here I am blogging about my very own twist on tres leches: milk-soaked cake donut holes topped with golden ripe mangoes.
Canadians are so loyal to our famous coffee/donut shop chain Tim Hortons that the term “Timbits” has become generic for all donut holes. If you are in the US, there are many Tim Hortons shops sprouting in the northern states, and many have started to swarm downtown New York. It is a must-try, if you find one in your neighborhood! For these tres leches, I used the simplest, least sweet donut holes: old-fashioned cake timbits.
It is the season for mangoes. They are plenty in the summer and are sweetest at this time. I recommend sweet Philippine mangoes. If you cannot find them, ataulfo mangoes are the second best thing. Make sure to pick the one that is most golden.
Here are the easy steps into turning your donut holes into tres leches. This is a recipe per portion:
3 cake donut holes (not yeast donuts)
1/4 c evaporated milk
1 tbsp condensed milk
1 tbsp heavy cream
1. Place donut holes in a cup or goblet.
2. Slice the donut holes through the middle to ensure they will absorb as much of the milk mixture as possible.
3. In a separate cup, combine all three milks.
4. Pour over donut holes.
5. Chill in the refrigerator for an hour. Every fifteen minutes, turn the donut holes in order that all sides are soaked evenly.
6. Top with chopped mangoes and whipped cream.