Gingerbread & EGGNOG Tres Leches Recipe from Chef Carlos Perez

Photo Courtesy of NY Times

Given the current state of the world, many of us may be spending some quality time in the kitchen this holiday season. In the next few days CTbites will be providing some inspiration for the home cook. Our first holiday recipe comes from Chef Carlos Perez of @The Corner and ATC South Street in Litchfield. Enjoy this recipe for Gingerbread & EGGNOG Tres Leches. Send us a photo of your finished recipe and we will feature on CTbites.

Gingerbread & EGGNOG Tres Leches

For the gingerbread cake:

2 1/2 cups all-purpose flour

1 1/2 teaspoons baking soda

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground cloves

1/2 teaspoon salt

1/2 cup granulated sugar

1/2 cup butter1 large egg

1 cup molasses

1 cup hot water

For the eggnog tres leches:

1 1/2 cups whole milk

1 can (14 oz) condensed milk

1 can (12 oz) evaporated milk

1/2 cup eggnog

1/4 tsp nutmeg

whipped cream & powdered sugar for garnish

1. Preheat oven to 350 degrees.

2. In a medium sized mixing bowl, mix flour, baking soda, cinnamon, ginger, cloves and salt.

3. In a separate mixing bowl, cream together sugar and butter until light and fluffy. Add egg and molasses.

4. Incorporate dry ingredients into wet ingredients until well combined. Slowly add hot water and stir until smooth.

5. Grease a 9” x 13” baking pan with cooking spray. Pour in batter, and bake for 35 - 40 minutes, or until a toothpick inserted into the center comes out clean. Cool to room temperature.

6. Mix together the milk, condensed milk, evaporated milk, eggnog, and nutmeg. Pierce the top of the cake with a fork, then with the cake still in the baking pan, pour the milk mixture over the top. Let soak in refrigerator for 30 minutes

7. Top with freshly whipped cream & powdered sugar.