Tres Leche Recipe

Prepare the Cake

Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking dish.

In a bowl, whisk together the flour, baking powder, and salt. Set aside.

In a separate bowl, beat the eggs and sugar until light and fluffy. Gradually add the dry ingredients to the egg mixture, alternating with the whole milk. Mix until just combined.

Pour the batter into the prepared baking dish. Bake for 25-30 minutes or until a toothpick comes out clean. Let it cool.

Once cooled, poke holes all over the cake with a fork.

In a bowl, mix the sweetened condensed milk, evaporated milk, and whole milk. Pour this mixture over the cake and refrigerate for at least 4 hours or overnight.

Make the Dulce de Leche

In a saucepan over medium heat, cook the sweetened condensed milk, stirring constantly until it thickens and turns a caramel color. This should take about 30-40 minutes.

Prepare the Crumble

In a skillet over medium heat, melt the butter.

Add the sliced almonds, brown sugar, and flour. Cook, stirring frequently, until the almonds are toasted and the mixture is crumbly, about 5-7 minutes.

Remove from heat and let cool.

Make the Gelato

In a saucepan, combine the milk, heavy cream, and sugar. Heat over medium heat until sugar dissolves.

In a bowl, whisk the egg yolks. Slowly add the warm milk mixture to the yolks, whisking constantly.

Return the mixture to the saucepan and cook over low heat until it thickens enough to coat the back of a spoon. Stir in the vanilla bean paste.

Chill the mixture in the refrigerator, then churn in an ice cream maker according to the manufacturer's instructions.