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Postre de Tres Leches con Ciruelas (Caramel and Prunes with 3 Milks)

Postre de Tres Leches con Ciruelas (Caramel  and Prunes with 3 Milks)

Three Kings Day Special

Romero & Mujica Family Feast, Westfield, MA


  • 1 cup sugar
  • 1 Tbsp water
  • ½ Tsp lemon juice
  • ¼ cup rum
  • 2 cups prunes, pitted
  • 1 ½ cup milk
  • 1 ½ cup condensed, sweet milk
  • 1 ½ cup heavy cream
  • 1 ½ cup cream cheese
  • 4 egg yolks
  • 2 Tbsp plain gelatin
  • ½ cup water, cold


In a sauce pan, combine sugar, water and lemon juice. Cook on medium-low heat, 30 minutes, stirring occasionally, until the caramel reaches a deep, golden brown. Remove from heat.
Pour the caramel mixture into the bottom of a 1½-2 quart soufflé or similar sized baking dish.
In a saucepan, gently heat the rum and prunes to just a simmer, about 10-12 minutes. Remove from heat and line the prunes over the caramel.

Use a blender to mix the milk, condensed milk, cream cheese and eggs until all lumps are removed. Heat the mixture in a saucepan, over low heat, stirring constantly. Cook for 10 minutes, or until the mixture has thickened. Remove from heat.

In a large bowl add the cold water, sprinkle the gelatin over and stir until dissolved. Add the 3 milk mixture, stirring constantly until all lumps are removed.

Pour the liquid mixture into the prepared mold containing the prunes and caramel.
Refrigerate for 6-8 hours. Serves: 6.