South of the Border With Corning Ware - Tres Leches Cake

My youngest brother's Birthday is on Sunday and this is the cake he has been requesting every year for the last 3 years....

I will admit, that I have never baked a Tres Leches cake in Corning Ware before, but I was looking for a way to streamline the process a little and reduce the amount of dishes that were required.  The only real difference, is that the cake took about 5 minutes longer to bake.  Other than that, it worked out perfectly.  I will be doing it this way from now on!

One thing I cannot stress enough is that this cake should always be assembled on a plate with a rim.  The Stabilized Whipped Cream (whipped cream with gelatin) is capable of absorbing some of the moisture from the milk soaked cake, but may not be able to contain it all.  If the cake becomes too warm it is possible that the milks it has been soaked in will begin to weep out from underneath the Whipped Cream.   Better to play it safe than have a mess all over your table.

Please note, that I did not attempt this cake in the 8 inch Round Cake dish (P-321).  There was a very good reason for this.   This particular Tres Leches Cake does not respond well to the radial cutting that is required for slicing a round cake and when if comes to batter volume, an 8 inch square is equivalent to a 9 inch round, not an 8 inch round, so technically, the P-321 Round pdish is too small.    Besides, it's Hip to Be Square. (and the square pans are significantly easier to find)

Tres Leches Cake

For the Cake....
Parchment, Butter & Flour, for cake pans
7 large Eggs, separated
2 cups AP Flour
2 tsp Baking Powder
1 tsp Salt
1 cup Granulated Sugar
1 tsp Vanilla Extract 
3/4 cup Whole Milk

For the "Milks".... 
14 oz net wt (1 can) Sweetened Condensed Milk
12 oz (1 can) Evaporated Milk
1 cup Heavy Cream

For the "Frosting".....
3 cups Heavy Cream
2 TB Confectioners' Sugar
2 tsp Gelatin (1 pkg or Knox Gelatin)
2 TB Water

2 Corning Ware Square 8 inch Cake Pans (P-322)
1 French White 4 oz Ramekin or Centura Custard cup
1 Corning Ware Petite pan (P-41 or P-43)
1 Pyrex 4 cup Measuring Pitcher
optional - Pyrex Mixing Bowls

Cut 2 pieces or parchment to fit in the bottoms of the P-322 square 8 inch cake dishes. (they do not need to cover the entire bottom of the pan.)

Butter the Parchment pieces and place them in the bottom of the dishes, butter side down...  

Then butter (or oil) the entire inside of the cake dishes along with the parchment, and sprinkle lightly with flour, then set aside.

In a small bowl, combine Flour, Baking Powder, and Salt with a whisk, then set that aside as well. 

Place Sugar, Vanilla Extract and Egg Yolks in the bowl of an electric mixer with a whisk attachment. 

Whisk on medium speed until pale and fluffy. 

Turn the mixer low and slowly add 1/4 cup of the Milk. 

Follow this with half of the Flour mixture. 

Another 1/4 cup of the Milk, then the remaining Flour mixture. 

Finally, add the remaining Milk, turn the mixer to medium speed and beat for 2 minutes.

Meanwhile, place Egg Whites in a bowl and beat them until they hold firm peaks. 

Add 1/3 of the beaten Egg whites to the batter and stir to lighten it.

Fold the lightened batter into the remaining Egg Whites. 

Divide the resulting batter between the 2 cake dishes (P-322). 

Bake for 35 minutes until golden and a toothpick inserted in the center comes out clean. 

Mixing the Milks and Soaking the Cake.....
While the cakes are baking, whisk 1 cup Heavy Cream with the Sweetened Condensed Milk and the Evaporated Milk, together in a Pyrex 4 cup pitcher (this will make it easier to pour over the cakes) 

When the cakes are done baking, remove them from the oven and immediately poke holes all over the surface of the hot cakes with a fork.

Begin pouring the milk mixture over the cakes, VERY SLOWLY, to allow it to be absorbed.  (this must be done while the cakes are still hot from the oven, or they will not absorb all the liquid) 

Once the "milks" have been absorbed (for the most part), cover the cakes with plastic wrap and move them to the refrigerator for at least 4 hours, but preferably over night.

Make the Stabilized Whipped Cream....  (This is important, if the cake begins to "weep" milk, the gelatin in the whipped cream will help absorb it)

Bloom the gelatin in a small French White 4 oz Ramekin or Centura Custard cup for 5 minutes.

Place water in a P-41 or P-43 Petite pan and set over medium flame with the French White Ramekin or Centura Custard cup sitting in the water to warm the gelatin until it dissolves, then remove the Petite Pan (P-41 or P-43) from the flame but leave the Custard Cup/French White Ramekin sitting in the warm water to keep the gelatin from setting. 

In a large bowl, combine 3 cups of Heavy Cream and confectioners' sugar.

Beat the Cream (in an ice bath) until it holds firm peaks. 

Set any electric mixer aside and opt for a hand whisk for this next part.......

Whisk in the warm gelatin.  (Whisk quickly and thoroughly to be sure the gelatin is fully dispersed or you will end up with lumps)

Remove the soaked cakes from the refrigerator.

Select a rimmed dish for assembly. (I know it's not Corning Ware, but I they didn't make a dish that would work for this)

Place the first layer down and cover with 1/2 -3/4 cup of the whipped cream.

Lay down the second layer and frost with the most of the remaining whipped cream.  (reserve about 3/4 cup for piping decorations)

Place any reserved whipped cream in a pastry bag and pipe some simple decorations. (You can also sprinkle with Coconut if you like - Do not decorate with Pineapple until right before serving, the bromelain in the pineapple will break down the gelatin and you will have a soupy top)

Now cover the cake and chill for at least 4 hours....  Keep chilled until ready to serve.....   ('40' candles are completely optional)

 mmmmmmmmmmmmmmmmmm!

Where is your Corning Ware??
~~

Magick Blog - Vintage French White Surprise

I am beginning to think this blog is magick.  Here I just wrote that I never see the F-24-B (24oz) or the 7oz Ramekins in Pyroceram, they always seem to be in stoneware...

Well, I swung into the Goodwill to return a lid that was the wrong size for one of my pieces when I was greeted by an F-24-B... Complete with vented microwave lid.  I was extremely excited and thought myself extremely lucky to have just "happened" across this find....

It gets better though... I thought the lid might be damaged because it was bulging slightly, so I removed the lid to check it out and.... Magick Bananas!

I was triple blessed, for hiding inside, was a 7 oz pyroceram ramekin!   But it doesn't end there either.  The use and care instructions for the F-24-B were underneath the 7 oz ramekin!  Joy and Rapture!  Evidently, these were not known as "French White" per se, but as Pop-ins.

Sadly, the 7 oz ramekin is similar to the 4 oz in that there is no "F" model number on the bottom... Just a "7oz - 200ml" and a "Made in the USA" (And even that is really hard to see, since it's not embossed well)

Regardless of the lacking model number, I am ecstatic.  I now have, I think, examples of ALL the French White ramekins... (4oz, 7oz, F-16-B "16oz", and F-24-B "24oz")

Here is a family portrait of the with 1.5 liter (F-5-B) & 2.5 liter (F-1-B) parents thrown in.

Next up... The Ovals....

Ya know, maybe if I mention some of the other pieces I "never" see, they will show up too...

Wheat pattern in just about anything.....  Platinum Starburst Stove top Percolator (without the chrome spout)....  Electromatic Food Warming Tray.

Let's see if it works.  ;-)

Where is your Corningware??
~~

Custard alla Corningware - Baked Breakfast Custard

I have been running into a bunch of vintage French White Corningware pieces lately don't have model numbers on the bottom.   First the Loaf Pan and, what I can only guess to be, a 13x9 Lasagna Dish.  NOW I have run across 12 ramekins.

These aren't the standard F-16-B 16oz ramekins that you usually see.  They are tiny little 4oz ones, that have "4oz - 115ml" printed on the bottom.  The only other indicators on the are the "Made in USA" and "Corningware" labels.  No "F-something or other-B" or any other such alpha-numeric indication of what piece it is.

I don't really have use for 12 ramekins, but at .50 cents each, I went ahead and purchased them all; then gave 4 to my aunt.   It was just too good of a deal to pass up and since I had no idea that they ever made ramekins this small in pyroceram...

Sure I have seen them in stoneware all over the place.  In fact, World Kitchen makes 7oz as well as 24oz sizes.  Alas, up to this point, I have never seen them in vintage pyroceram.

This morning, armed with the perfect sized ramekins, I decided to make some comfort food.  Simple baked custard is one of my favorite breakfast foods.  Lightly seasoned with nutmeg and not too sweet (I like my breakfast custard a little less sweet and more on the refreshing side, thus I only use 1/4 cup sugar most of the time)

Growing up on a goat dairy, and having chickens as well, left us with an abundance of both milk and eggs. Thus, we ate a lot of custard when we were kids.  Mom use to bake a gigantic bowlful of it. (I think it was even a Pyres bowl)  She would set the bowl in the middle of the table and we would simply scoop out a bunch with a big spoon.    Ah, memories......  Honestly though, making custard in individual size means shorter baking time and easier serving.  I'm just sayin'  ;-) 

Baked Custard

2 cups Whole Milk
Pinch of Salt
3 large Eggs
1/3 cup Granulated Sugar
Nutmeg for Garnish
2 quart Tea Ketle (P-105)
1 quart Saucemaker (P-55-B/P-64-B) 
French White Lasagne Pan (no "F" model number) or F-21 Open Roaster
French White 4 oz Ramekins (no "F" model number)

Preheat oven to 350F degrees and position the oven rack in the center of the oven.
Fill a 2 quart Teapot with fresh water and place over medium flame, bringing the water to a simmer.

Set six (4 oz) French White Ramekins into a French White Lasagne Pan (or an F-21 Roasting pan) or other  large baking dish.

Place Milk, along with a pinch of Salt, into a 1 quart Saucemaker and set over medium heat.

Place Eggs a medium bowl (That is a Pyrex Forest Fancies 402 1 1/2 quart, BTW).

Add Sugar..... (If you like your custard a little less sweet, go with 1/4 cup instead of the 1/3)

Whisk until thoroughly combined.

When steam wafts from the Milk, it's ready.

Slowly pour the hot Milk over the Egg/Sugar mixture, whisking constantly.

Strain the resulting mixture back into the Saucemaker, for easier pouring. (I always strain custard to make sure the chalaza is filtered out)

Fill each of the 4 oz Ramekins a little over 3/4 full (up to the flare on the rim) and place back in the lasagne dish.

Sprinkle with freshly grated nutmeg.

Move the lasagne dish to the oven rack.

Carefully pour the hot water from the 2 quart Teapot into the Lasagne pan.

(fill past 1/2 way, this will protect your custard better)

Cover with Aluminum foil to prevent the custard from forming a crust.

Bake for 20-25 minutes.... The outer edges should be set, while the center should still be slightly jiggly.

Remove the Lasagne dish from the oven.
Remove the Ramekins from the hot water, immediately, with canning tongs. (Best thing ever invented!)

Place the ramekins on a cooling rack and allow to come to room temperature (about 1 hour)

Cover with plastic wrap and chill for 2 hours. (you may store custard for up to 2 days)

mmmmmmmmmm  Comfort Breakfast Food!

Where is your Corningware??
~~