Ikr? I'm Indonesian and my family never really liked cakes until we started buying tres leches cakes from the local pastelería, and all of a sudden you have my grandma asking for seconds! My two biggest complaints about traditional cakes are dry cakes and overly sugary/ heavy frosting, and you never have to worry about those with tres leches cakes hehe. Also theyre surprisingly not too sweet!
Im going to be honest. Josh is right. Ive never had a bad 1 😂😂😂 they're either good as shit to the point where im drinking the juice from the plate or just solid. Ive Never had 1 that i couldnt finish lol
Same here. As weird as it may sound though, I never really liked it when they top this cake with fruit. There was this one restaurant I used to go to that would just top their tres leches with just a *heavy* pour of cinnamon, and it was so fricken good man.
There's actually an alternative "Seis Leches" (six) cake that has sweetened condensed, evaporated, heavy cream, coconut milk, condensed coconut milk and dulce de leche.
I'm mexican, and that's basically the recipe my great grandmother used, with a few twists :) I've never tried the dulce de leche thing, and we use Italian meringue instead of whipped cream, but I definitively will try it next time!
This will probably get lost in the comments but Josh, if your stand mixer can’t beat that amount of eggs, have you tried adjusting the stand height? There’s a screw on the stand along the column that holds the bowl that you can tighten or loosen to adjust the height of the bowl. You should be able to get your attachment very close to the bottom
You can also buy a smaller bowl and whip combo from kitchenaid that fits on the bowl lift mixer. Call kitchenaid or search their website with your model number. My 6 qt mixer is too big for egg whipping too, but the 3.5 qt bowl works perfectly.
@@sel105 it's a single flat head screw on the column facing you when you lower the bowl. easy to access and you shouldn't miss it. take another look or google, my life got so much easier after I adjusted it :)
for me, NOTHING can beat the tres leches cake. yes, I avoid eating cake at parties, but when the cake is tres leches, I'm like, OH HECK NAH I CANT MISS THIS
joshua: (gives the measurements for a moist but not drenched cake) my dominican butt doubling the leche recipe and each slice sitting in a whole pool of liquid: *toma*
real talk: some ppl actually think that this recipe is " d r y ". is that true? do some ppl actually make this cake as wet as it possibly can? cuz I just can't see *how* this cake can be considered dry
I've cooked dulce de leche, and if you already have the evaporated milk on hand and no sweetened condensed milk, used that instead of whole milk! it lowers the cooking time significantly.
ok let me tell ya something..as a kid, I always loved drinking milk but as I am older, it started to make me fart and stuff but THAT STILL DOESNT STOP ME FROM ENJOYING DAIRY!
My grandmother always made dulce de liche by taking cans of condensed milk, putting them in a heavy bottomed pot. Covering them with water and bring it to a rolling boil and let boil for four hours. Adding more water as needed. Let them completely cool and then open. 💥 bam. Dulce de Liche. Or, granny’s caramel as we call it. Lol Ps. Fun fact if you don’t let them cool before opening the cans will explode. It will be a mess and you will be finding caramel in every corner of your kitchen forever. It’s easier to just move instead of clean it. Also you will burn yourself. So be cool and let them cool.
I feel guilty whenever someone does all the cooking (though my situation with rooming with my sibling is I'm actually the one who cooks the most). I prefer as many household tasks to be shared evenly as possible.
Well hello there, what a coincidence, for I am a woman who cannot cook and would be entirely happy for you to be in the kitchen all day and will eat anything you cook ;)
Cake looks great! I would up the three milk mixture probably about 1/2 cup or 3/4 a cup more just so the cake is really moist. When I make this I always flip the cake out of the pan and poke the bottom and sides with a wooden skewer so the holes go through the side just to be sure that every bite is completely moist and the milk fully absorbs. Also I have found that after poking if you put the cake upside down in the pan the outcome is always better. I like to top with homemade whipped cream and strawberries. We love to add a bit of shaved dark chocolate to the top as well. I’ve never tried cinnamon or Carmel on it before but I bet they pair nicely.:) great recipe 👍
I've always assumed that people in the U.S. at least know how to count to 10 in Spanish, even if they don't speak the language. It's something we're taught from a young age.
@@JakeLovesSteak to be fair, a few years after leaving you school you tend to forget these things. I was taught how to speak basic xhosa in high school but after a year I don't remember a single thing
Made the cake:) Modifications: Used 3/4 cups of sugar instead of 1 cup in the cake -> it was still very sweet which is good Results: Cake's honestly a bit dryer than I'm used to..would recommend using a bit more evaporated milk and cream Optional Add-on: Plate the cake on a platter with dark coffee or expresso. I know it's not traditional, but it's such a great compliment for such a sweet cake. I had it in a Spanish restaurant like this once..never went back:)) -- Edit: First time I've added dulce de leche, and it just added to the sweetness. Definitely not bad, but def not necessary.
Made this cake today and its the best 3 leches cake I have ever made. Best recipe on YT for this cake hands down! Correct technique when combining the batter to ensure maximum lift. Great job!
OMG, thank you. This was the last cake my Grandfather made me while I was in the hospital. He passed away before I could get the recipe. I always thought it was his recipe. Now, after watching your recipe, it is apparent it was a slightly modified variant. His cake had a little rum in the tres leches and enough of the mixture to leave a 'cream' on top of the cake as an icing when completely soaked in.
Josh: We are not gonna do that anymore. Me: Finally can watch in the same room with family members. Joshua's Sound Effects: *Let us introduce ourselves*
….. or you can make dulce de leche by putting a can of sweetened condensed milk in boiling water for like 4 hours. It’s forever but you seriously don’t have to touch the can just chuck the thing in there can and everything and come back in a few hours and you’re set. It’s the best caramel I’ve ever tasted!
This reminds me of a South African dessert called Malva Pudding. Very similar, just Malva pudding is just the cake, served with custard. Truly delicious and ALWAYS moist.
I have made this about 3x now, and it always gets completely eaten when I bring it. I also have tried mixing it up with doing a little rum with the milks and adding some espresso powder to the top and people love it. Thanks for a great recipe!
*Josh:* "Tres Leches Cake ... But Better." *Mexicans:* "So you've chosen death." *EDIT:* ROFL @ all the racist people calling me a racist, just because I wrote the truth that Tres Leches is originally from Mexico. Ya'll need to cool down and stop being perpetually offended!
Let's get this straight: tres leches is not "mexican". As far as i know, we all latin americans make it (we have it in Chile and that's the whole other side of the continent)
Made this today, followed it by the letter, cake was still dry after 6 hrs of resting in the fridge , it was also slightly tough so I think it needs more evaporated milk or cream in the soaking mixture.
Doble the soaking mixture and it would be better i promise. Just add half of it, let it sit until the cake soak it up and then add the rest. If you let it rest in the fridge overnight it would be so much better. Also it's ok if the cake don't absorb it all, you want every slice to be sitting in a puddle of milk
Okay! I made this! I did not make the dulce de leche (I used canned and I didn’t have time, but next time I will) and I just have to say this was the best cake I’ve ever made. Watching friends eat it and their eyes light up... no better feeling. This did hit so heavy. Holy crap.
Me: An Argentinian who watches this when Dulce de leche is introduced Si papa si!!! mandale todo ese dulce de lecheeeeeeee *sound of latinamerican airhorn*
@@GuillermoDelosSantosdelascano jajajaj como país federal acepto tu independencia como provincia. Pero reafirmo mi autoridad como capital apropiándome del dulce de leche de todos modos.
to all: an easy & bulletproof way of making 'dulce de leche', as we southamericans do all the time: drop a can of condensed milk (closed) into a pan with water, and boil it for 2 hours, a litte more if you want your 'dulce de leche' more caramelized. You can use a pressure cooker and do the same, in ~40 minutes
@@ahnadiri the can can hold it. If you're using a pressure cooker, remove the papel label of the can (if it has one). You let it cool completely and then you open the can
@@ahnadiri As long as it has enough water during the whole process no, if you can boil anything without burning it you should be fine, just be careful.
I tried this cake, every step included. It's phenomenal. If you want to try tres leches with a twist go for it! It's not even difficult, just different.
Josh: We’re making dulce de leche on the stove with milk and sugar Me, a Hispanic intellectual: ¡Mano! eche un cán de condensed milk in the oven and it’s already done 🤣 My mom likes to make a merengue for the top instead of whipped cream
I made this yesterday and all I can say is OH MAH GAWD. Its aaamaaaazzinng. Only thing is.. some help please papa? The only problem I had was with was the dulce de leche, mine took way longer to thicken (probably too low temp) and when it did it wasn't near your consistency and it never got there. It was more grained than the smooth one you have and once it cooled it got hard (kinda like a soft unspreadable chewy caramel that sticks to your teeth) so I had to reheat and add more milk till it was thin enough to spread. Also the video says start your heat on medium low and reduce to medium low so I guessed it was supposed to be medium high and almost overflowed my milk 🤣
pro tip: if you're feeling lazy about making dulce de leche just put a can of sweetened condensed milk (full sugar, it doesn't work for low sugar condensed milk) for one and a half hours in a pressure cooker
@@imbetterthanyoubyfar if you keep the can completely submerged, it won't explode. Please don't poke holes in the can then submerge in water, expecting dulce de leche, because I don't think it will work.
@@Torsion in my experience, leaving it almost fully covered, but not letting holes into the can, works, and i'm frankly too paranoid dealing with pressure in small metal vessels to dare to leave it without holes. the difference isn't a lot if you have it in most of the way, anyway. it's still a liquid, after all, and convection does still apply to the last few millimetres of condensed milk.
My mom used to make the best Tres leches ever. Unfortunately, she passed away in May 2021. She told me that you make the cake and soak it the day before and you leave it in your fridge overnight. It’s a must. She also taught us to put in the milk in three separate steps. The sweeten condensed milk went on first, then heavy whipping cream and 1 hour before you serve, pour on the evaporated milk. The sweetened condensed milk keeps the bottom of the cake from being too soaked and all the liquid leaving the top of the cake. Too often you get served a Tres leches where the bottom is soaked and the top is dry.
Hi, thanks for the recipe. I baked the cake recently and it was delicious and turned out great even if we had to use gluten free flour, because my sister is allergic. Also big thanks for saying the measurings in millilitres and grams it's highly appreciated.
For some reason, when I first saw the thumbnail, I thought it was a Binging With Babish video so I thought to myself “Huh, I’ve never heard of the movie Scratch before.”
Looks delicious! I learned to just pour the milk mixture directly over the cake immediately after it comes out of the oven. No need to poke holes and it absorbs pretty quickly.
I made this last night for my niece as her birthday cake and it turned out amazing! Everyone loved it. I HIGHLY recommend leaving it in the fridge overnight. It is 100 times better. Thanks for the great recipe scooter. 😉
Fun fact: whenever I talk about your videos and recipes to my husband, I refer to you as "the butt chef" because he instantly recognizes which TH-camr I mean 💁🏼♀️
My grandfather was a baker and he would always make me one for my birthday. To this day it is still my favorite cake of all time. Thanks for making this video. Stay safe out there Josh.
In Ecuador it is very classic to use dulce de leche in tres leches. A lot of places you go you will see it piped in lines then marbled on top of the whip cream with a toothpick. Loved your recipe will be making it today for my husband's birthday.
I requested this for my birthday specifically. Along with it my mom made homemade spinach pasta, homemade squash sauce, and scallops and shrimp. Bestest birthday ever
@@videogamebomer The ad algorithm doesn't care about legality. If you start adding drug references or content to your channel, youtube will no longer consider it family & advertiser friendly content.
I was honestly waiting for you to make this, tres leches is hands down my favorite and I’ve recently become lactose intolerant....imma still eat it tho🤷🏻♀️😂
This is my first time making tres leches and I followed every thing and holy crap 💀 I actually did it! And it came out really good! ~14 year old girl 😭
for the dulce de leche you can buy a can of condensed milk and throw it on boiling water for like 40min I guess and it'll be the best DDL outside argentina. I love you Mr.W
Made this recipe and it turned out extremely delicious. Gave it a tropical twist by using coconut extract, coconut milk, coconut heavy cream, evaporated coconut milk, and sweetened condensed coconut milk. Topped it with dairy whipped cream, toasted coconut flakes, pineapple chunks, and sliced cherries.
I've been binging a couple of your videos a day since I discovered your channel. I just watched your announcement of leaving your restaurant (a year-ish ago) and (I don't know you any better than just by your videos obviously) but you seem to really know your stuff and a ego-knockdown was probably a good thing. You seem a touch cocky, but not necessarily un-earned. It seems like the decision to pursue this channel was a good one and I, for one, am glad you're sharing your knowledge on this platform (especially the fermentation Friday stuff. I want to learn more and start fermenting). Anyways, good job. Oh and I really like Tres Leches, so thanks for this.
Even though I'm lactose intolerant, I'll take one for the team
See off the whole cake and then have a packet of rennies
Diarrhea is temporary, dairy is forever.
Americans always have problems
Ngl i would too
Imagine ur notifications rn
This is the cake that, no matter what nationality, race or tastes, if you’ve tried a good one, you know.
Ikr? I'm Indonesian and my family never really liked cakes until we started buying tres leches cakes from the local pastelería, and all of a sudden you have my grandma asking for seconds! My two biggest complaints about traditional cakes are dry cakes and overly sugary/ heavy frosting, and you never have to worry about those with tres leches cakes hehe. Also theyre surprisingly not too sweet!
and then lactose intolerance hit...
Im going to be honest. Josh is right. Ive never had a bad 1 😂😂😂 they're either good as shit to the point where im drinking the juice from the plate or just solid. Ive Never had 1 that i couldnt finish lol
cake has to be somewhat firm yet juicy with the milk yk
@@stephenasunnamedsource2943 IKRRR
Joshua - "It's really easy"
Also Joshua - Stir for *2 HOURS*
Easy? Yes.
Time consuming? ALSO YES
Well he said easy not FAST
Not easy mentally
U can just buy "manjar" and skip it xD
Depending on where you live, you can just buy Dulce de Leche.
this cake has **structural integrity**
You know what else has structural integrity?
It's totally supposed to be soggy.
@@FlashedPlays BeE RoLl
I’m lactose intolerant and Mexican, so I often suffer, but my suffering is worth it for tres leches.
wow that shit hurts
Yeah, tres leches is something else
You should look into lactaid pills. A former coworker of mine keeps a bottle of them in his car for his lactose intolerant girlfriend.
Hell yeah dude that’s so me hahahahaha
Scott Mew wat it do
My absolute favorite cake ever!
Same here. As weird as it may sound though, I never really liked it when they top this cake with fruit. There was this one restaurant I used to go to that would just top their tres leches with just a *heavy* pour of cinnamon, and it was so fricken good man.
@@NerdMiGerd i like it when it has peach but not strawberries. Just the cinnamon is enough, i definitely agree!
Same
There's actually an alternative "Seis Leches" (six) cake that has sweetened condensed, evaporated, heavy cream, coconut milk, condensed coconut milk and dulce de leche.
We die happy after eating it
🤣🤣
Please
I want him to do this
id explode if I ate that
I'm mexican, and that's basically the recipe my great grandmother used, with a few twists :)
I've never tried the dulce de leche thing, and we use Italian meringue instead of whipped cream, but I definitively will try it next time!
Dulce de leche is cajeta of cow.
Italian Meringue is probably one of the best and easiest substances in earth
Che, podrías decir los cambios que le mandaba tu abuela? Las recetas de las abuelas siempre son una masa♥️♥️♥️
I think Italian merengue is the traditional way
dulce de leche definitely kicks it up a notch, the bakery around the corner here where I live sells both versions and dayum--
This will probably get lost in the comments but Josh, if your stand mixer can’t beat that amount of eggs, have you tried adjusting the stand height? There’s a screw on the stand along the column that holds the bowl that you can tighten or loosen to adjust the height of the bowl. You should be able to get your attachment very close to the bottom
Oh shit thanks. I was really sad my new mixer couldn't whip around small amounts of stuff.
You can also buy a smaller bowl and whip combo from kitchenaid that fits on the bowl lift mixer. Call kitchenaid or search their website with your model number. My 6 qt mixer is too big for egg whipping too, but the 3.5 qt bowl works perfectly.
The things you learn in the comments section of a TH-cam video. Beautiful.
i just hold the bowl up with my hands while it beats the eggs, too lazy to find the screw
@@sel105 it's a single flat head screw on the column facing you when you lower the bowl. easy to access and you shouldn't miss it. take another look or google, my life got so much easier after I adjusted it :)
my Spanish mom cooking this: alright just eyeball it and then boom we have a bakery
Nice
@@norbert7798 nice pfp tanaka the buddha
I'm pretty sure tres leches is Mexican
@@WDFTV yeah it is
@@sixtocalvario404 oh, it's just that you said Spanish mom. Lol
“Prepare a 9 x 13 cake pan by spraying the absolute piss out of it.”
THAT THREW ME OFF SO MUCH-
at first i thought he said to piss into the cake pan lmao
That was my favorite part 🤷🏾♀️😂😂😂
DioOverHeaven Same, haha!
for me, NOTHING can beat the tres leches cake. yes, I avoid eating cake at parties, but when the cake is tres leches, I'm like, OH HECK NAH I CANT MISS THIS
Joshua: *tastes his delicious creation*
Also Joshua: STARTS to BREAK the KITCHEN
Describing a cake as moist is fine.
*JUICY CAKE ON THE OTHER HAND-*
That made me burst out laughing. Thank you.
IS IDEAL
At least this juicy cake was cold. Imagine if it was supposed to be served at the perfectly warm temperature
@@stephenasunnamedsource2943 ngl, i actually like warm cake
DAMP
joshua: (gives the measurements for a moist but not drenched cake)
my dominican butt doubling the leche recipe and each slice sitting in a whole pool of liquid: *toma*
HAHAHAH "toma"
Lmaooo
toma
real talk: some ppl actually think that this recipe is " d r y ". is that true? do some ppl actually make this cake as wet as it possibly can? cuz I just can't see *how* this cake can be considered dry
@@Justlilmonster yyas dude, looks really dry, this cake has to be drowning, the more the better jajajajajja
I've cooked dulce de leche, and if you already have the evaporated milk on hand and no sweetened condensed milk, used that instead of whole milk! it lowers the cooking time significantly.
You can also make doce de leite by putting a can of condensed milk on the pressure cooker
@@jessicaseidl5701 Yes, I've done this and it worked and it was so, so good.
Adebola Adewale Thank you! I’ll try that.
don't forget to press f for the lactose intolerant poeple.
F
Imagine not being able to intake dairy products because of something you can’t control...
Also im allergic to water
@@0bsmain I can relate I'm also allegeric to 70% of myself
knight_cape ? Yeah i heard its pretty common
ok let me tell ya something..as a kid, I always loved drinking milk but as I am older, it started to make me fart and stuff but THAT STILL DOESNT STOP ME FROM ENJOYING DAIRY!
My grandmother always made dulce de liche by taking cans of condensed milk, putting them in a heavy bottomed pot. Covering them with water and bring it to a rolling boil and let boil for four hours. Adding more water as needed. Let them completely cool and then open. 💥 bam. Dulce de Liche. Or, granny’s caramel as we call it. Lol
Ps. Fun fact if you don’t let them cool before opening the cans will explode. It will be a mess and you will be finding caramel in every corner of your kitchen forever. It’s easier to just move instead of clean it. Also you will burn yourself. So be cool and let them cool.
LOL! Yeah, that's how my cuban mom makes it too! You're right!
I like how he shows the same clip of him spilling milk 3 times just to piss us off
Thank you, I thought I was crazy hahaha.
Josh literally has what i want: a woman who cant cook and is entirely happy for me to be in the kitchen all day and will eat anything i cook.
Wow. Then I'm convinced you haven't seen this legend
m.th-cam.com/video/c7tDhJgxytE/w-d-xo.html
I feel guilty whenever someone does all the cooking (though my situation with rooming with my sibling is I'm actually the one who cooks the most). I prefer as many household tasks to be shared evenly as possible.
Well hello there, what a coincidence, for I am a woman who cannot cook and would be entirely happy for you to be in the kitchen all day and will eat anything you cook ;)
@@circeular I volunteer to be in the kitchen all day and make food for you
I’m a woman who enjoys being fed. Hello!
Cake looks great! I would up the three milk mixture probably about 1/2 cup or 3/4 a cup more just so the cake is really moist. When I make this I always flip the cake out of the pan and poke the bottom and sides with a wooden skewer so the holes go through the side just to be sure that every bite is completely moist and the milk fully absorbs. Also I have found that after poking if you put the cake upside down in the pan the outcome is always better. I like to top with homemade whipped cream and strawberries. We love to add a bit of shaved dark chocolate to the top as well. I’ve never tried cinnamon or Carmel on it before but I bet they pair nicely.:) great recipe 👍
me: *latina who has cooked this damn cake more times than can remember*
also me: ooo new cake recipe
I've never made it, but I've been eatinf tres leches since birth... y soy intolerante a la lactosa pero que se joda 🤷🏻♀️
@@angiemrto tres leches is life, tres leches is love
Angelica Martinez Torres YO
@@angiemrto "Pero que se joda" Boricua Detected. 🙃
@@limetato726 muy cierto 😂
Josh: "alexa what's Spanish for five"
Also Josh: *lives in Texas*
I wonder if Josh and everyone else who celebrates Cinco de Mayo know what those words mean...
@@gcruz143217 i know people who don't live in the us nor study spanish who know what it means so probably
I've always assumed that people in the U.S. at least know how to count to 10 in Spanish, even if they don't speak the language. It's something we're taught from a young age.
Duude texas is heckin huge
Also, latin communities might be far from him
Cinco, btw like from cinco de mayo
@@JakeLovesSteak to be fair, a few years after leaving you school you tend to forget these things. I was taught how to speak basic xhosa in high school but after a year I don't remember a single thing
Made the cake:)
Modifications: Used 3/4 cups of sugar instead of 1 cup in the cake -> it was still very sweet which is good
Results: Cake's honestly a bit dryer than I'm used to..would recommend using a bit more evaporated milk and cream
Optional Add-on: Plate the cake on a platter with dark coffee or expresso. I know it's not traditional, but it's such a great compliment for such a sweet cake. I had it in a Spanish restaurant like this once..never went back:))
--
Edit: First time I've added dulce de leche, and it just added to the sweetness. Definitely not bad, but def not necessary.
Mine turned kind of gritty
No one has never ever added dulce de leche 'cause it was necessary, trust me on this.
My cake was drenched in milk
I've watched all his vids they're all so good also whenever he says b roll I also say b roll
Wow. Then I'm convinced you haven't seen this legend
m.th-cam.com/video/c7tDhJgxytE/w-d-xo.html
i'm pretty sure you haven't seen this.
th-cam.com/video/dQw4w9WgXcQ/w-d-xo.html
@@goofyahh3691 I have
@@goofyahh3691 I have
@@JK23315 I have
Made this cake today and its the best 3 leches cake I have ever made. Best recipe on YT for this cake hands down! Correct technique when combining the batter to ensure maximum lift. Great job!
My Dominican mother: "But why does his Cake still look dry? Not enough leche"
lol yeah it looks a lil dry
She speaking facts tho
That's the first thing I thought! Donde está la leche???
Thank you!
Totally seca, it needs more leche
"Dummy thicc."
I sleep.
"Mommy Milky."
*R E A L S H I T ?*
* wants mwa mwa mwiky *
Bullshit
Fleb fuck you vro
*WHOM'ST'VE SAID MOMMY GF MILK?*
Thanks for bringing back memories of that one Pete Buttigieg deepfake
Everytime I watch one of his videos, I love how aesthetically pleasing
My two year old talks about "Mr. Joshua" like they're BFF's
Omg let him live his dream for now
Thats fucking adorable
😂😂😂😂cute
"Anybody can make it"
Bold of you to assume my skill level
OMG, thank you. This was the last cake my Grandfather made me while I was in the hospital. He passed away before I could get the recipe. I always thought it was his recipe. Now, after watching your recipe, it is apparent it was a slightly modified variant. His cake had a little rum in the tres leches and enough of the mixture to leave a 'cream' on top of the cake as an icing when completely soaked in.
Nobody:
Joshua: ** "I am the milk man" **
*daddy milk*
My milk is delicious
Reminds me of *I can milk you*
Zaddy milk
I AM THE EGGMAN
"Does a founding father have a nutsack on the back of his head?"
Well, have you not seen Hamilton?
Tried this recipe today, it took a little while but it was absolutely marvelous, family enjoyed it and we were all happy.
10/10 in my book.
josh: you can make evaporated milk yourself yknow
me, a filipino, loyal to the can: what, do you milk your own cow too????
"loyal to the can" Lol. I'll just be stealing this whole comment now. Thank you.
Can you make your own cow too?
@Belagerungsmörser the Sheep lol which countries have laws against that. I'd assume most 1st world countrys
Nelson Tavares nah first worlders out here nowadays tryna fck kids, corpses, and animals.
“Loyal to the can” is the best phrase I’ve heard in a while
Josh: We are not gonna do that anymore.
Me: Finally can watch in the same room with family members.
Joshua's Sound Effects: *Let us introduce ourselves*
Yeah I'm so tired of his childish side comments and innuendos tbh
@@hugitkissitloveit8640 shut up
Love your user name tho
@@Michelle8mybelle hahaha thanks!
@@Nico-pb1sr no, because he went from an quality teacher who taught in an easy-going way, to a guy who keeps giggling when he says moist.
….. or you can make dulce de leche by putting a can of sweetened condensed milk in boiling water for like 4 hours. It’s forever but you seriously don’t have to touch the can just chuck the thing in there can and everything and come back in a few hours and you’re set. It’s the best caramel I’ve ever tasted!
Yes! Josh, please make a cookbook already! You're recipes are the only ones that I've liked every single one I've tried. That's so rare.
Joshua post 2022: *HEY*
This reminds me of a South African dessert called Malva Pudding. Very similar, just Malva pudding is just the cake, served with custard. Truly delicious and ALWAYS moist.
Malva Pudding is amazing!
This is a great recipe I’ve used it dozens of times and it always turns out delicious
Me, a Colombian, seeing the cake, "Not enough leche." *completely drenches the cake in milk*
@Nixon E its a desert from latin america dumbass hahaha
@Nixon E it's popular in all Latin america
I'm Peruvian, and is my favorite cake.
You really are Colombian!
My mother is obsessed with Tres Leches and Arequipe!
I'm here to learn this to surprise her!
Joshua: "You wanna know what else is extremely moist? Get your mind outta the gutter"
But like, if you say it like that, we can't help it
Despite the accuracy of your comments, how many people run this account of yours?
You are a fan of everyone lmao
I have made this about 3x now, and it always gets completely eaten when I bring it. I also have tried mixing it up with doing a little rum with the milks and adding some espresso powder to the top and people love it. Thanks for a great recipe!
*Josh:* "Tres Leches Cake ... But Better."
*Mexicans:* "So you've chosen death."
*EDIT:* ROFL @ all the racist people calling me a racist, just because I wrote the truth that Tres Leches is originally from Mexico. Ya'll need to cool down and stop being perpetually offended!
Qué va! Nunca se me había ocurrido meterle cajeta y estoy alucinando de felicidad ante la idea.
Let's get this straight: tres leches is not "mexican". As far as i know, we all latin americans make it (we have it in Chile and that's the whole other side of the continent)
Catalina, it's origin is considered from Mexico or Nicaragua so
@@m.c.jordan9960 don't get all politically correct on me. You know this is a joke, right? Relax. No one's taking away your food.
That's why he went with "easy" I think. He knows he couldn't even
Josh calling himself Mommy Milky is something I did not know I needed.
THIS!!!!! This is the Joshua Weissman I started watching. The "Better Than", and "Cheaper Than", are good but THIS
Hey Joshua, I know this isn’t a “But better” episode, but, could you make Red lobsters cheddar bay biscuits better??
made this over the past couple days, turned out SUPER delicious, thanks Josh!
Made this over the weekend (minus caramel) and OMFG it was ON POINT!
"some nice juicy cake in the morning"... Sounds like a perfect morning
as an argentinian hearing you say dulce de leche makes me really happy
Made this today, followed it by the letter, cake was still dry after 6 hrs of resting in the fridge , it was also slightly tough so I think it needs more evaporated milk or cream in the soaking mixture.
Doble the soaking mixture and it would be better i promise. Just add half of it, let it sit until the cake soak it up and then add the rest. If you let it rest in the fridge overnight it would be so much better. Also it's ok if the cake don't absorb it all, you want every slice to be sitting in a puddle of milk
how tf can a cake SOAKING in like 2 liters of milk be dry??
My cake was absolutely drenched in milk
@@hejpadig5253 Joshua's recipe?
@@envysloth2486 yeah
Okay! I made this! I did not make the dulce de leche (I used canned and I didn’t have time, but next time I will) and I just have to say this was the best cake I’ve ever made. Watching friends eat it and their eyes light up... no better feeling. This did hit so heavy. Holy crap.
I did this exact thing too, except I didn’t use dulce de leche at all! It tasted incredible, great recipe
Me: An Argentinian who watches this when Dulce de leche is introduced
Si papa si!!! mandale todo ese dulce de lecheeeeeeee *sound of latinamerican airhorn*
Le puso re poquito. No entiende nada jajaja
Como uruguayo me veo en la obligación de aclarar que tanto el dulce de leche como Joshua Weissman son uruguayos.
@@GuillermoDelosSantosdelascano como argentino me veo en la obligación, estimado, de tomar mi mate enojado y hacer referencia a provincia rebelde
@@GuillermoDelosSantosdelascano jajajaj como país federal acepto tu independencia como provincia. Pero reafirmo mi autoridad como capital apropiándome del dulce de leche de todos modos.
As someone that has family in Mexico seeing this recipe and the love u put into it made me smile. I can't wait to try it.
Made this for my family for Christmas. It was a hit!
to all: an easy & bulletproof way of making 'dulce de leche', as we southamericans do all the time: drop a can of condensed milk (closed) into a pan with water, and boil it for 2 hours, a litte more if you want your 'dulce de leche' more caramelized. You can use a pressure cooker and do the same, in ~40 minutes
does it not explode? where does the water inside the can go?
@@ahnadiri the can can hold it. If you're using a pressure cooker, remove the papel label of the can (if it has one). You let it cool completely and then you open the can
@@ahnadiri As long as it has enough water during the whole process no, if you can boil anything without burning it you should be fine, just be careful.
I tried this cake, every step included. It's phenomenal. If you want to try tres leches with a twist go for it! It's not even difficult, just different.
why was that the shortest b-roll ever
Yikes! Me thinks es vell..:p
One can only handle so much moist b-roll.
They used most of it in the beginning didn’t they
Josh: We’re making dulce de leche on the stove with milk and sugar
Me, a Hispanic intellectual: ¡Mano! eche un cán de condensed milk in the oven and it’s already done 🤣
My mom likes to make a merengue for the top instead of whipped cream
I'm from uruguay and i kind of hate the condensed milk method, it just doesnt taste quite rigth
Yeah i'm from Chile and i rather make it with milk and sugar than the condensed milk method
@@valefiori8972 To each their own Xd. That's how we do it in puerto rico
@@Diegochox01 cuánto te demoras?????
@Keweplz manjar de leche condensada, cosa más wena dios me la bendiga 😔♥️
I made this yesterday and all I can say is OH MAH GAWD. Its aaamaaaazzinng.
Only thing is.. some help please papa?
The only problem I had was with was the dulce de leche, mine took way longer to thicken (probably too low temp) and when it did it wasn't near your consistency and it never got there. It was more grained than the smooth one you have and once it cooled it got hard (kinda like a soft unspreadable chewy caramel that sticks to your teeth) so I had to reheat and add more milk till it was thin enough to spread. Also the video says start your heat on medium low and reduce to medium low so I guessed it was supposed to be medium high and almost overflowed my milk 🤣
Instead of “daddi loves you too ok” its now “founding father are fond of you as well, alright”
You donkey
pro tip: if you're feeling lazy about making dulce de leche just put a can of sweetened condensed milk (full sugar, it doesn't work for low sugar condensed milk) for one and a half hours in a pressure cooker
Or buy it lol
or leave it simmering in a pot of water for 3ish hours; i'd recommend poking holes in the can first in any case
@@imbetterthanyoubyfar if you keep the can completely submerged, it won't explode. Please don't poke holes in the can then submerge in water, expecting dulce de leche, because I don't think it will work.
@@Torsion in my experience, leaving it almost fully covered, but not letting holes into the can, works, and i'm frankly too paranoid dealing with pressure in small metal vessels to dare to leave it without holes. the difference isn't a lot if you have it in most of the way, anyway. it's still a liquid, after all, and convection does still apply to the last few millimetres of condensed milk.
My mom used to make the best Tres leches ever. Unfortunately, she passed away in May 2021. She told me that you make the cake and soak it the day before and you leave it in your fridge overnight. It’s a must. She also taught us to put in the milk in three separate steps. The sweeten condensed milk went on first, then heavy whipping cream and 1 hour before you serve, pour on the evaporated milk. The sweetened condensed milk keeps the bottom of the cake from being too soaked and all the liquid leaving the top of the cake. Too often you get served a Tres leches where the bottom is soaked and the top is dry.
I made this cake last night, just had my first slice this afternoon and it's awesome. I got mine very moist and wet and it's so goooood. 👀👀👀👀👀
“Get ya mind out the gutter , Ya nasty” 7:10 😂😂😂
Hi,
thanks for the recipe. I baked the cake recently and it was delicious and turned out great even if we had to use gluten free flour, because my sister is allergic.
Also big thanks for saying the measurings in millilitres and grams it's highly appreciated.
"What's five in spanish?" *Cries in Cinco de Mayo *
Now you have cinco likes
Nice profile pic
@@serenatorretta4694 i just made it cincuenta y cinco likes
I wanted to like the comment but... Cincuenta y CINCO
For some reason, when I first saw the thumbnail, I thought it was a Binging With Babish video so I thought to myself “Huh, I’ve never heard of the movie Scratch before.”
Looks delicious! I learned to just pour the milk mixture directly over the cake immediately after it comes out of the oven. No need to poke holes and it absorbs pretty quickly.
Josh saying " the recipe is easy "
Also josh we are making our own plates let's do this
Hhahh
Wait, you guys don't make your own plates with every recipe you make? Why have I been doing it ever since I started cooking then?
Nick No Gimmicks haha
Why do I feel like Josh was this many days old when he realized what “Cinco de Mayo” meant?
Mans probably been saying the Fifth of May till now :'(
Joshua: Whats the fifth of mayonnaise?
Cinco de Mayo it's not Even a thing in México so kdnfndn
I made this last night for my niece as her birthday cake and it turned out amazing! Everyone loved it. I HIGHLY recommend leaving it in the fridge overnight. It is 100 times better.
Thanks for the great recipe scooter. 😉
Bruh bring back fermentation Friday's. You're killing me here man 😭
Thats genius
Fun fact: whenever I talk about your videos and recipes to my husband, I refer to you as "the butt chef" because he instantly recognizes which TH-camr I mean 💁🏼♀️
How else would you do it?
he IS the butt chef😂
My grandfather was a baker and he would always make me one for my birthday. To this day it is still my favorite cake of all time. Thanks for making this video. Stay safe out there Josh.
Me, and argentinian, when he says that making dulce de leche is extremely easy: 👁👄👁
Una vez hice dulce de leche, porque no tenía nada que hacer en todo un día. Terminé de noche. Fue lo más delicioso que he hecho 💖
Y no solo lo menciono: LO HISO 🙀
Josh does not have a good read on “easy” or “cheap” for the average home cook.
Well, it's just crazy annoying, insanely time consuming, but complicated? No.
its easy, just very time consuming
“Josh this has to be one of the best cakes we’ve made on the show”
What about YOUR cake
o.O
nah his momma made that cake
In Ecuador it is very classic to use dulce de leche in tres leches. A lot of places you go you will see it piped in lines then marbled on top of the whip cream with a toothpick. Loved your recipe will be making it today for my husband's birthday.
Josh be like: "I'm the milkman. My milk is delicious."
Ted Nivison: He dare oppose me Mortal
Special delivery
It’s fortified with what the world wants. What the world deserves.
There's so much milk in this cake I shit myself just watching it.
“How can I describe this without sounding too sexy?”
You can’t
Just start describing your cakes as "damp." It technically means the same thing and nobody will try to take your *damp* cake.
Soggy works too
I requested this for my birthday specifically. Along with it my mom made homemade spinach pasta, homemade squash sauce, and scallops and shrimp. Bestest birthday ever
when my venezuelan family makes tres leches, they soak the shit out of it. Literally, we plate it then scoop extra liquid on it
Yesssss! Venezuelan here and if it’s not dripping with the liquid, it’s not right. 😂
Pati R facts
As a venezuelan that still lives in Venezuela, i miss Tres Leches so much :( haven't had one in YEARS.
Dominican here and we do the same.
Belagerungsmörser the Sheep JAJAJAJ no lo noté asta que lo dijiste
Tip: if you let the 3 milks simmer with a couple of cinnamon sticks is extra delicious 🤤
I'm very particular when it comes to my cakes, and tres leches cake is one of the ones that I enjoy. Can't wait to try and make it.
joshua has the look of someone that would try to make his own type of weed , but better
I get the feeling the only thing stopping that is what it'd do to his channel with the ad algorithm.
Would die to see him make cannabutter 🥺🥺✨
So if he lived in a free state instead of texas
@@videogamebomer The ad algorithm doesn't care about legality. If you start adding drug references or content to your channel, youtube will no longer consider it family & advertiser friendly content.
"Don't get skimpy"
Proceeds to absolutely skimp on tres leches, leaving that poor bizcocho looking like SpongeBob
Dame un F en los comentos chavales
@Dom is Homeless ._.
How much of the different types of leche is there supposed to be then
@@Fvneral_moon it's supposed to be soaking wet. So much so that when you take out a piece, the tres leches mix pools in it's place
Paola Gracia is there a recipe you would recommend that says about how much?
I'm so glad I found this channel I'm making this for my sisters birthday and now I'm more confident
I was honestly waiting for you to make this, tres leches is hands down my favorite and I’ve recently become lactose intolerant....imma still eat it tho🤷🏻♀️😂
Sacrificios tienen que ser tomados 😂
This is my first time making tres leches and I followed every thing and holy crap 💀 I actually did it! And it came out really good! ~14 year old girl 😭
for the dulce de leche you can buy a can of condensed milk and throw it on boiling water for like 40min I guess and it'll be the best DDL outside argentina.
I love you Mr.W
Tres leches is perfect on its own, respectfully needs no more layers, love when my mom makes it 👩🍳
no one:
josh: *MOISTURIZED CAKE*
Made this recipe and it turned out extremely delicious. Gave it a tropical twist by using coconut extract, coconut milk, coconut heavy cream, evaporated coconut milk, and sweetened condensed coconut milk. Topped it with dairy whipped cream, toasted coconut flakes, pineapple chunks, and sliced cherries.
every latina grandmom: ESO TA SECOOOO!!!!!
Jarv27 ROFLMAO!! That’s exactly what I thought.
Needs a least a can of liquid with each piece
George Soros where do you make Tres Leches like that? This is the first time I hear about it.
@George Soros I'm dominican too, and yes we do it like that, and yes it can be a biiiit messy, but it's totally worth it
Josh: ANYONE CAN MAKE IT
Me: happiness noises
Also me: Fails
cOoK fOr aN hOUr
I don't have an oven lol I guess poor people can't make it
lightmarepeno feels bad
I have just failed making it too. Just right now. Tastes good, but rubbery. Yeah, definitely messed up.
@@gabboet maybe you over mixed your batter or cooked for too long
I've been binging a couple of your videos a day since I discovered your channel.
I just watched your announcement of leaving your restaurant (a year-ish ago) and (I don't know you any better than just by your videos obviously) but you seem to really know your stuff and a ego-knockdown was probably a good thing. You seem a touch cocky, but not necessarily un-earned. It seems like the decision to pursue this channel was a good one and I, for one, am glad you're sharing your knowledge on this platform (especially the fermentation Friday stuff. I want to learn more and start fermenting).
Anyways, good job.
Oh and I really like Tres Leches, so thanks for this.
Joshua: "You know what else is moist?"
Me: "Ah shit, Joshy boi got the WAP"