Tres Leches (Three Milks Cake), Latin America

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I'm from Latin America and I think this recipe is very good, I've been making tres leches for years and I think I finally perfectioned it with the following changes:
Use 1 cup of sugar, and add 1/2 teaspoon of salt for the bread, the texture is perfect. The pan I used was 12"x8.5" inches and didn't overflow. For the toping, replace heavy cream and add 3 cups of regular milk, if you use less milk it will not be enough for the bread to keep moist. ( I added a couple drops of Almond extract for better flavor. Cover the bread and let it cool in the fridge for 4 hours, then check if you need to add more whole milk it's ok to add milk. After you are satisfied with the amount of moist that you want. Then make the icing, follow this recipie it works great, I only sprinkled cinnamon and added some cherries for decoration.Give it a try and follow these recommendations your Tres leches will be perfect.!

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Emeril, you let me down. Served this at a dinner party last night and it was clawingly sweet. And certainly not authentic (was more just a moist cake than the milky dessert that I have had out at so many Latin restaurants. If a chef on any of those shows Emeril judges had served this they would have been kicked off. Next time I would cut the sugar in half. But I'm actually going to look for a better recipe. Wish I could be more positive, but I just can't.

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I was so excited to make this! We had this in a restaurant recently & my husband and I loved it. I've read the great reviews & realize now that I must be awful at baking! Where to begin...the cake pan size is WAY too small. It ended up overflowing & then I had to bake it extra bc it wasn't baking properly & in turn, dried out the bottom of the cake. I wish I had read the reviews about using a bigger pan before baking this. The "cream" stayed liquidy with curdled cream on top. Maybe that's correct, but when I've had it in restaurants, it didn't have curdled cream on it. The cake was SUPER DRY also! All in all, my cake turned out to be a total mess! I think I'll stick to more simple cakes in the future!

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I followed this recipe exactly, with the exception of using strawberries instead of papaya. It was delicious and makes quite a lot of cake. It lasted several days in the fridge and still tasted great.

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Made this recipe for Christmas Eve dinner and it came out great! I was very nervous because it said it was a difficult recipe but I was happily surprised with the end result. I didn't use the icing, I just used heavy whipping cream with powdered sugar. It was a great hit. Highly recommend it. I do recommend poking holes into the cake before pouring the "tres leches" filling.

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I make this for a spanish project. I was kind of scared to try it but since I made it and was able to see what was in it I tried it. Surprisingly I liked it a lot. Very delicious.

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The best tres leches cake - bar none. Cake is firm but not overly dense, just right to absorb the milk mixture without falling apart when you slice it. I do not make the icing, just whipped cream. Absolutely fabulous!

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Just made this for the second time in 2 weeks, and it turned out great both times! I couldn't find any great papayas or mangos either time, so I used raspberries and they worked well. I did have to bake the cake for 5 minutes longer, but I think that was because of the baking dish I used. I poked holes, as other reviewers recommended, and the recommended amount of the milk mixture was perfect, even the next day. This is going in my recipe box and I envision this will get a lot of play this summer!

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This cake is original, it's so yummy, not the typical cake and I like it because whomever eat it will always remember it!
I always add more 1 more can of evaporate milk to the mix, so it won't be super sweet. My kids love it, my husband ask for it to be bake, and I quiet enjoy it.
Is a win-win cake for everybody ;

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This is an amazing recipe. I brought it to a tango party and people devoured it! Lovely, lovely, recipe that is fool proof. Happy in Chicago!