The name "Tres Leches" literally means "three milks" in Spanish, which refers to the evaporated milk, condensed milk, and used in the recipe. This unique combination of ingredients gives Tres Leches its distinctive moist and creamy texture. But what's really interesting is how these ingredients were initially used.
In the early days, Evaporated milk was used as a substitute for regular milk, which was scarce in many Latin American countries. Condensed milk, on the other hand, was used to add sweetness and richness to the dessert. And as for the heavy cream, well, that was just the icing on the cake – or should I say, the whipped cream on top of the Tres Leches!
