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Chuy’s Tres Leches Cake

chuys

I want to extend a thank you to weshampton.com for the photo and recipe!

Oh I hate Chuy’s.  I just found it today and I can honestly say, I hate it!  Chuy’s is a Tex Mex chain that by all accounts is very authentic.  The food was wonderful.  The best dish I had was the dessert.  We shared a piece of Tres Leches Cake.  IT WAS AMAZING!  So, I went on a hunt for the recipe.  I found it.  Here is the recipe for Chuy’s Tres Leches Cake.

 Chuy’s Tres Leches Cake
12 Eggs
¼ tablespoon Salt

3 cups Sugar
3 cups Flour
1 tablespoon + 1 ½ teaspoon Baking Powder
1 tablespoon + 1 ½ teaspoon Vanilla
1 ½ cups Whole Milk
1 ½ tablespoons Margarine

3-12 oz. cans Evaporated Milk
1 ½ – 14 oz. cans Condensed Milk
3 cups Heavy Cream
1 tablespoon Vanilla

Cream Fraiche
4 cups (1 quart) Heavy Cream
½ cup Buttermilk
1 ½ cups Sugar
2 tablespoons Vanilla

Directions
1. Preheat oven to 350°.
2. Crack open the eggs and separate the whites from yolks. Hold whites in the fridge for later.
3. Add the sugar to the yolks and beat with the hand mixer until smooth.
4. Add flour, baking powder, vanilla and milk and mix well.
5. In a new bowl whip the egg whites and salt until they form peaks.
6. With a rubber spatula GENTLY fold egg whites into cake batter.
7. Grease the bottom of a 9 x 13 inch pan with the margarine.
8. Pour cake batter in prepared pan and bake at 350° for approximately 30 min. Check doneness by inserting a toothpick into the cake and seeing if it comes out clean.
9. After taking cake out of the oven, poke holes every 1” with a straw or make small slits with a butter knife throughout the cake.
10. Combine all remaining ingredients and mix well.
11. Pour the milk mixture over the cake.
12. Cut cake into 12 pieces and cool.

Cream Fraiche Directions
Combine all ingredients in mixing bowl or stand mixer bowl. Whip with hand mixer or in stand mixer for 30 seconds.

Plate Assembly
Put a layer of Cream Fraiche on the plate, drizzle caramel sauce on top of it, then top with a slice of cake with sliced strawberries on top.

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Geoffrey Zakarian method to cook hard boiled easy to peel eggs from The Kitchen

Here is the method Geoffrey Zakarian described for cooking perfectly hard boiled easy to peel eggs in the April Favorites episodes of The Kitchen.

  1. Bring your eggs to egg temperature – VERY IMPORTANT
  2. Get a pot of boiling water
  3. Drop eggs into boiling water with a spoon 6 to 8 at a time
  4. Boil for exactly 12 minutes, not a second longer or shorter
  5. Strain water out
  6. Put cold water in just to the bottom edge of the middle of the egg
  7. Jiggle the pot, do not do this too hard or the egg will fall apartThe eggs will the sides, crack the shell, water will get inside, making them easy to peel

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