Tres Leches Custard Cremé

I remember the Bavarian Creme -- the star of Dunkin Donuts, even its munchkins sell like hotcakes. But its stardom faded ( in me) when Doc Jorge ( my brother who used to work in pgh) introduced us to Maxims' donut sold at Maxim's Pastry Shop located at the lobby of the defunct Manila Midtown, now where the Robinsons Manila stood still.  I always looked forward to weekends because I get to hangout in Orosa and its neighbourhood -- so rich in food culture and extra-cultural activities...  Need not to elaborate on that =).



We had fond memories of Manila Midtown Hotel because of this giant donut which is good for 2 persons a piece. It's texture and luscious filling --- oh my oh my-- nothing like it to this date, the size and taste  makes it --- THE DO-NUT!

Though Dunkin donut is around the corner, it never tasted like it used to be...something is missing..tsk..tsk..tsk... well, maybe because I am still in the bliss of this giant donut...  so let me just give you this feel--ing. =)

TRES LECHES CUSTARD CREMé

1 c fresh milk
1 c whipping cream
1 c condensed milk
2 tbsp cornstarch
4 egg yolks
1/2 tsp vanilla
2 tbsp salted butter

1. Heat up fresh milk, condensed and whipping cream, stirring constantly until simmering.
2. in a bowl, mix egg, cornstarch and vanilla.

This is how it should look like--tres leches custard creme.

3. Temper the egg by pouring half of the simmering milk(s) into the egg mixture and continue whisking.


4. Transfer the milk and egg mixture to the pan and continue whisking until thickened.
5. Remove from heat then add butter one tablespoon at a time.
7. Cool and ready to use.