Eggnog is a holiday classic–a favorite sip for snuggling by the fire or festive family gatherings. Executive Chef Michael Bouwens of the Valley’s Roaring Fork restaurant has whipped up a recipe to use eggnog in a unique way–in a tres leche cake. Enjoy!
Eggnog Tres Leche
Yield: 12
10 each eggs
2 cups of sugar
½ cup of water
2 cups of cake flour
2 teaspoons of baking powder
(for the milks)
2 cans of sweet condensed milk
2 cans of evaporated milk
1 ½ cups of heavy cream
1 ½ cups of eggnog
1. Preheat oven to 400 degrees
2. Mix eggs and sugar on high speed for 10 minutes or until thick and lemon color
3. Add water and mix 5 minutes more
4. Sift dry ingredients and gently fold into eggs
5. Pour into greased 12 hotel pan and bake for 20 minutes or until done
6. Remove from the oven and let cool
7. Add all ingredients for the milks together in a separate bowl
8. Prick holes all over the cake with a toothpick and pour the 3 milks over and let it absorb all the milks
9. Chill and serve
Recipe: Egg Nog Tres Leche
