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Mini Tres Leches Ramekins

mini tres leches ramekins - featured image
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These mini tres leches ramekins are perfectly portioned, moist, creamy, and topped with a cinnamon cream that adds warmth and a silky finish. Ideal for Cinco de Mayo or any celebration, they offer a fuss-free, individual dessert experience.

Ingredients

Scale
  • 1 cup all-purpose flour (120g)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar (150g), divided
  • 4 large eggs, separated
  • 1 teaspoon vanilla extract
  • 1/3 cup whole milk (80ml)
  • 1 cup sweetened condensed milk (300g)
  • 1 cup evaporated milk (240ml)
  • 1/2 cup whole milk (120ml)
  • 1 cup heavy cream (240ml)
  • 3 tablespoons powdered sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease 6 to 8 ramekins lightly with butter or non-stick spray and place them on a lined baking sheet.
  2. In a clean, dry bowl, beat egg whites on medium-high speed until soft peaks form. Gradually add 1/4 cup (50g) sugar and continue beating until stiff peaks form.
  3. In another bowl, whisk together egg yolks, remaining 1/2 cup (100g) sugar, vanilla extract, and 1/3 cup whole milk until smooth and pale.
  4. Sift in flour, baking powder, and salt into the yolk mixture and fold gently to combine.
  5. Carefully fold the whipped egg whites into the yolk mixture in thirds, maintaining an airy texture.
  6. Divide batter evenly among ramekins, filling about 3/4 full. Bake for 20-25 minutes until golden and a toothpick inserted comes out clean.
  7. Let cakes cool slightly, then poke holes all over the tops with a fork or skewer.
  8. Whisk together sweetened condensed milk, evaporated milk, and 1/2 cup whole milk.
  9. Pour the milk mixture evenly over each cake and refrigerate for 1 hour to soak.
  10. Beat heavy cream with powdered sugar, cinnamon, and vanilla extract until soft peaks form. Refrigerate until ready to serve.
  11. Before serving, dollop or pipe cinnamon cream on top of each ramekin and garnish with a dusting of cinnamon or a small cinnamon stick.

Notes

Do not skip whipping the egg whites to stiff peaks to ensure a light, airy sponge. Fold gently to avoid deflating the batter. Soak cakes for about 1 hour for optimal moisture without sogginess. Use whole milk for best flavor. Cinnamon cream topping can be adjusted to taste. Cakes can be made a day ahead and soaked overnight. Refrigerate covered for up to 3 days. Avoid freezing soaked cakes as texture changes.

Nutrition

Keywords: mini tres leches, tres leches ramekins, Cinco de Mayo dessert, cinnamon cream topping, individual tres leches, easy tres leches recipe

Find it online: https://daintydine.com/mini-tres-leches-ramekins-easy-recipe-perfect-for-cinco-de-mayo-guests/