I need to stop making food that I have no idea how they’re supposed to taste. It’s a real crapshoot since I would never know if the taste is right.
I made tres leche cake last night and it’s sitting in a three milk bath in my fridge. I didn’t have enough whipping cream to top it off so I’ll need to buy that. I hope it’s not too soggy by the time I finish work.
Tips:
- Use a whisk when mixing the dry and wet batter in order to break any clumps
- You really can make egg white peaks too stiff, so don’t do that
- Really mix in the egg white peaks and the batter to make it a liquidly consistency. You don’t want there to be pockets of egg white.
- You can probably make less of the milk mixture poured on top
- 25 mins at 350 degrees was plenty in the oven. Check to see if it is done by 20 mins.
