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• CAKE
• 2 1/4 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 3 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 1/4 cups fat-free milk
• 1 teaspoon pure vanilla extract
• 3 eggs
• FILLING
• 1 1/2 cups heavy cream
• 1 (14 oz.) can sweetened condensed milk
• 3/4 cup fat-free milk
• 1/4 cup water
• 2 teaspoons rum extract
• TOPPING
• 2 cups heavy cream
• 2 tablespoons rum extract
• 2-4 tablespoons granulated sugar
• 1 tablespoon cinnamon (optional)

1. Heat oven to 350 degrees F. In a 13x9-inch baking pan, grease and flour bottom and sides; set aside.
2. In a large bowl, beat all cake ingredients together until just combined. Pour evenly into prepared pan.
3. Bake for 30 to 40 minutes or until toothpick inserted in center of cake comes out clean. Allow to cool for 5 minutes.
4. Meanwhile in a medium bowl, whish together all filling ingredients; set aside.
5. Once cake has slightly cooled but still hot to the touch, pierce the top using a long-tined fork approximately every half-inch apart. See bottom of this post for a visual.
6. Pour the 3-milk (tres leches) mixture evenly onto the cake. Loosely cover and refrigerate up to 3 hours or until majority of the tres leches has been absorbed.
7. In a large chilled bowl, beat topping ingredients until stiff peaks form.
8. Once cake is ready, spread whipped cream over cake and lightly sprinkle with cinnamon. ENJOY!

SLOW COOKER CRÈME BRÛLÉE from thechicsite.com

Slow Cooker Crème Brûlée, serves 4

Ingredients

1 1/2 cup heavy cream

1/2 cup whole milk (or 2% milk)

6 egg yolks

1/4 tsp fine sea salt

1/3 cup granulated sugar

1 1/2 tsp vanilla paste (or 1/2 vanilla bean, or 1 1/2 tsp pure vanilla extract)

4 tsp granulated sugar for torching

Instructions

1. In a large bowl, whisk together heavy cream, milk, yolks, salt, sugar, and vanilla.  Whisk until combined and sugar has dissolved. Pour mixture into a large container with a spout.

2. Place four- 6 oz ramekins in the pot of a slow cooker.  Add about 1 1/2-2 cups of water until the ramekins are about 3/4 submerged in water.  Distribute mixture evenly among ramekins (fill almost to the top).  Cover slow cooker with lid and cook on low heat for 2-3 hours until custard is set and registers 185 degrees F on a food safe thermometer.

3.  Carefully remove ramekins from slow cooker water bath.  Place in the fridge uncovered to cool, about 1-2 hours.  Once custard is thoroughly chilled, cover with plastic wrap.

4. When ready to serve, remove chilled custard from fridge.  Sprinkle about 1/2 tsp- 1 tsp of granulated sugar over each custard.  Using a kitchen torch, melt  and caramelize the sugar on top until a nice golden crust forms.  Serve immediately.

*Note: Chilled custards can be kept in the fridge for up to 4 days.

Kitchen torch recommendations: mini chef’s kitchen torch. I personally use a more industrial Bernzomatic trigger start torch attached to a propane fuel cylinder.

ENGOY