I’ve written before about national food days but how about a whole month dedicated to a food group? June is National Dairy Month and Safeway stores are celebrating. I’m all for that as I attribute my intake of dairy to the fact that I have NEVER broken any bones in my life, though I’m pretty clumsy. There’s also a daily sweepstakes with tips and recipes at PackYourPicnic.com.
In preparing for this post, I had to choose a recipe that (obviously) featured dairy. What could be more appropriate than Tres Leches, a traditional Mexican/Latin dessert literally translating to “three milks”? A couple of years ago, I had a chance to taste this dish for the first time. It was so tasty that I asked my friend for the recipe. Well, I have not yet made it. With this project, I thought this was the perfect opportunity try out the recipe.
My daughter will not be eating the finished product with us though. She’s had milk, dairy, cheese, etc. since she was young but about a year ago she began complaining of stomach aches. It turns out that she is now lactose intolerant. She can still eat small amounts of dairy with a lactate supplement but that’s more of a last resort. So while we’re munching on the dairy-filled dessert, what about my daughter? Well, we’ll get her some vegan cookies with lactose-free milk and she’ll be happy.
The ingredients are pretty standard so I only needed to pick up three items (heavy whipping cream, evaporated milk, and sweetened condensed milk). I drove to Foster City to go to the Safeway store there. Even though the Safeway near my home has just been remodeled, I still like this one better. I found all the items quickly and easily. I was so happy to find store brand items since they are just as good and I didn’t want to spend a lot in case my cake turned out nasty. Anyway, my daughter helped me document the trip and pick up a few other items we needed while we were out. She had her wheeled shoes on so she was fine with doing errands.
This recipe for Tres Leches was really easy but actually making the dish had to wait until the next day. It was 93 degrees and I was not about to turn on the oven!
I made it right after I woke up and it was ready to eat later that day. Unfortunately, the pan I used was too big so the cake was REALLY thin. That meant it was like mush when I dished it out.
After spending the afternoon in the heat teaching our daughter to ride a bike, it didn’t matter to us what it looked like. While my daughter was in the shower, my husband and I just lounged in the backyard. There was a fabulous breeze and the cold Tres Leches was refreshing.
We really enjoyed it. In fact, we like it so much that I plan to make it again soon, but this time with a smaller pan so the cake has some substance to it.
See my full Intersect story for the photo narration of my experience.
Disclosure: This project has been compensated as part of the June Dairy program for Safeway. This project contains 100% my honest opinion.