Delicious! I couldn't find the evaporated goats milk, so I used evaporated cows milk. It does make a ton, however, and you don't need to use much because it's so rich. I suggest halfing the recipe. Perfect for the Butternut Squash Bread Pudding.
Tres Leches Sauce
Time: 45 minutes. This rich sauce is a more pourable version of dulce de leche, a caramel-like favorite in Latin America that is used with everything from cakes and cookies to candies and ice cream.
This recipe goes with Butternut Squash Bread Pudding with Tres Leches Sauce
More From Sunset
- Calories: 58
- Calories from fat: 52%
- Protein: 1.2g
- Fat: 3.3g
- Saturated fat: 2.1g
- Carbohydrate: 6g
- Fiber: 0.0g
- Sodium: 21mg
- Cholesterol: 12mg
- 1 can (12 oz.) evaporated goat milk*
- 6 tablespoons sugar
- 1/8 teaspoon baking soda
- 3/4 cup sweetened condensed milk
- 1 cup heavy whipping cream
- 1. In a large saucepan, bring goat milk and sugar to a boil (mixture will boil up, so watch carefully). Meanwhile, in a small bowl or cup, dissolve baking soda in 2 tsp. water.
- 2. Reduce heat to medium and stir in baking-soda water; mixture will boil up again. Reduce heat to maintain a steady simmer and cook mixture, stirring frequently, until light caramel–colored and reduced to 1/2 cup, about 30 minutes. Add sweetened condensed milk and cream and heat, stirring, until warm. Serve sauce with Butternut Squash Bread Pudding.
- *Evaporated goat milk (Meyenberg is a popular brand) is sold in most grocery stores. Look for it in the baking aisle, near the condensed milk.
- Make ahead: 1 week, covered and chilled (reheat gently before using).
- Note: Nutritional analysis is per tbsp.
Only you will be able to view, print, and edit this note.Add Note