This yummy, dense, hot milk cake (leche uno) is soaked in a vanilla milk sauce/thin pudding/thin custard made from combinations/permutations of sweetened evaporated milk, sweetened condensed milk, and/or sweetened heavy cream (leche dos) and covered in whipped cream or yup!cool whip "leche" tres). The cake and the soaking cream are usually heavily flavored with vanilla. Recipes for Tres Leches vary almost as much as the “we made it first” claims. All that can definitively said is it is widely popular. One possible theory for the general confusion about origin may be that it originated as a promotional recipe once distributed in many areas of Latin America, perhaps on cans of evaporated milk.
Nope, I don’t have a recipe of my own so I won’t cut and paste one of the many available on the web. There is no family tradition. I just read about this cake somewhere and had tried it many times when eating out before I ran into Alton Brown's version here. It isn't classic as it is not a hot milk cake base but it is very good.
Tres Leches is now my go to recipe for pot luck dinners.
I recommend you try Tres Leches next time you’re eating in your favorite Cuban,Puerto Rican, Salvadorean or Nicaraguan restaurant or google "tres leches recipe" or try Alton Brown's version like I did and make it for yourself.