Jun 09 2026
Restaurants›El Charro Café Downtown›Dessert Sampler Trio Recipe

Dessert Sampler Trio Recipe

Inspired by El Charro Café Downtown
Time2h
Serves12

A trio of our most popular postres; slice of our vanilla tres leches cake.

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Ingredients

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Vanilla Tres Leches Cake

Chocolate Flan

Coconut Rice Pudding

Method

Vanilla Tres Leches Cake

  1. 1

    Prepare the Cake

    Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch cake pan.

  2. 2

    Mix Dry Ingredients

    In a bowl, whisk together the flour and baking powder. Set aside.

  3. 3

    Cream Butter and Sugar

    In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy.

  4. 4

    Add Eggs and Vanilla

    Add eggs one at a time, mixing well after each addition. Stir in vanilla.

  5. 5

    Combine Mixtures

    Gradually add the flour mixture to the wet ingredients, alternating with the milk. Mix until just combined.

  6. 6

    Bake

    Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean.

  7. 7

    Prepare Milk Mixture

    In a bowl, combine the sweetened condensed milk, evaporated milk, and whole milk.

  8. 8

    Soak the Cake

    Once the cake is baked and cooled, poke holes in it with a fork and pour the milk mixture over the top. Let it soak for at least 1 hour.

  9. 9

    Whip Cream

    In a separate bowl, whip the heavy cream with powdered sugar until soft peaks form.

  10. 10

    Top the Cake

    Spread the whipped cream over the cake and sprinkle with cinnamon if desired. Cut into slices.

Chocolate Flan

  1. 11

    Prepare Caramel

    In a saucepan over medium heat, combine granulated sugar and water. Cook until the sugar dissolves and turns a golden brown. Quickly pour into a flan mold and tilt to coat the bottom.

  2. 12

    Blend Ingredients

    In a blender, combine eggs, sweetened condensed milk, evaporated milk, cocoa powder, and vanilla extract. Blend until smooth.

  3. 13

    Pour into Mold

    Pour the chocolate mixture over the caramel in the mold.

  4. 14

    Bake in Water Bath

    Place the mold in a baking dish filled with hot water and bake in a preheated oven at 350°F (175°C) for about 50-60 minutes, or until set.

  5. 15

    Cool and Serve

    Remove from the oven and let cool. Once cooled, refrigerate for at least 4 hours before inverting onto a plate to serve.

Coconut Rice Pudding

  1. 16

    Rinse the Rice

    Rinse the arborio rice under cold water until the water runs clear.

  2. 17

    Combine Ingredients

    In a saucepan, combine rinsed rice, coconut milk, whole milk, sugar, cinnamon stick, and salt.

  3. 18

    Cook the Pudding

    Bring to a boil over medium heat, then reduce to a simmer. Cook, stirring occasionally, until the rice is tender and the mixture is creamy (about 30-35 minutes).

  4. 19

    Remove Cinnamon Stick

    Once the pudding is cooked, remove the cinnamon stick and let it cool slightly.

  5. 20

    Serve

    Spoon the rice pudding into serving bowls and enjoy warm or chilled.

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