Yee haw! This is a good way to end a meal, have a snack, or simply enjoy a new cultural twist on a classic treat.
Mahasti presented The Tomato Head’s recipe for “Country Tres Leche” on WBIR this weekend. What makes it country? The recipe is based upon The Tomato Head’s “Best Biscuits” recipe, instead of the traditional lady fingers or sponge cake. Give it a whirl and let us know what you think.
The Tomato Head’s Country Tres Leche
(aka, Biscuits soaked in three milks topped with blackberry compote and cream)
For Milk Soaked Biscuits:
1 cup sweetened condensed milk
1 cup evaporated milk
1 cup heavy cream
1 tsp ground cinnamon
1/8 tsp ground clove
6 – 8 day-old biscuits
In a small bowl mix together condensed milk, evaporated milk, heavy cream, cinnamon, and clove.
Place biscuits in an 8 X 11 baking dish. Pour 1 ½ cups of the milk mixture over the biscuits and allow biscuits to soak for 2 hours or overnight.
Preheat oven to 375 degrees. Bake milk soaked biscuits for 20 minutes until heated through.
For Blackberry Compote:
1 lb fresh or frozen blackberries
1/3 cup sugar
Place blackberries and sugar in a small saucepan over medium heat. Cook mixture just until sugar has completely dissolved. Remove from heat and set aside.
Place each biscuit on a plate. Pour ¼ cup of the remaining milk mixture over each biscuit, followed by ¼ cup of heavy cream and 1/3 cup of blackberry compote. Serve immediately.