The great thing about these little bits of Latin American heaven, is that you don’t have to share yours. In fact, they’re so small, you may just be able to eat two or three without feeling guilty.

Now that’s portion control.

These are fun and easy to make, and the kids can help with the best part, which is pouring the milk onto the cooled cakes.

It’s really important to use a nonstick muffin tin here.That’s because you will be letting these little babies soak up the three milks all night in the fridge, and you won’t want them reacting with an aluminum pan, or even (ahem) an old rusty nonstick muffin tin. If you’ve been wanting to toss yours and find an excuse to go and buy a new one, then this is the perfect recipe to justify that purchase. I recommend a high quality one that claims it is safe for metal and will not rust.

For more photographs, please visit my other blog.

Individual Tres Leches Cakes

for the cake:

1 cup unbleached all-purpose four
1 teaspoon baking powder
1/2 teaspoon salt
5 tablespoons unsalted butter, at room temperature
3/4 cup sugar
zest of 1 lemon (optional)
2 eggs
1 teaspoon pure vanilla extract
1 cup milk

for the tres leches:

2/3 cup sweetened condensed milk (freeze whatever is leftover)
1/3 cup heavy cream
1/2 cup milk
1/2 teaspoon pure vanilla extract

for the garnish:

1/2 cup heavy cream
1 tablespoon confectioner’s sugar
1/4 teaspoon pure vanilla extract
fresh summer berries, such as strawberries or raspberries

1. Preheat oven to 350 degrees. Spray nonstick muffin tins with nonstick cooking spray. Set aside. In a small bowl, whisk together flour, baking powder, and salt.

2. In a medium sized bowl, cream butter and sugar until light and fluffy. Add in eggs, one at a time, beating well after each addition. Beat in vanilla.

3. Mix in 1/3 of the flour mixture until just incorporated. Follow with 1/2 of the milk. Mix in the next third of the flour mixture, then the rest of the milk, and finally beat in the rest of the flour until just incorporated. Divide batter evenly among the muffin tins. Bake for 12-15 minutes, or until the middle cake bounces back when touched and some of the edges just barely start to turn brown.  Let cool completely.

4.  When the cake is cooled, mix together the three milks (condensed milk, cream, and regular milk) and pour half of the mixture evenly over the cakes while still in the muffin pan.  Let it soak for an hour or so in the fridge. Pour over the rest of the mixture and let soak in the refrigerator for at least 4 hours, or overnight.

5.  Use a plastic knife to gently run around the edges of all the cakes to loosen them.  Place a large piece of parchment paper over the muffin pan, then top with a large baking sheet.  Carefully invert the cakes onto the parchment paper and baking sheet.  Use a spatula to place each cake on an individual plate.

6.  In a small bowl, whip cream together with confectioner’s sugar and vanilla.  Top each cake with a small dollop of whipped cream and a few berries.

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