With the holiday season rolling in, it's the perfect time to put some storebought eggnog to good use as a key ingredient of a much-loved version of tres leches cake. With nutmeg integrated into the sponge cake, and eggnog dominating among the three milks, and more fresh-grated nutmeg widely and wisely distributed atop the homemade sweetened whipped cream, this is a heady indulgence. That's what I brought out for dessert on Wednesday night, sad it was a nudge on the unexpectedly drier side, but happy that it still had all the sweet and spice I adore at this time of year.
"Eggnog Tres Leches Cake," from Michele Feuerborn of FlavorMosaic.com. [Published 13 December 2015]
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