Tres Leches Paletas
A sweet, creamy twist on the classic cake.
Servings 1 dozen
- 1/4 cup demerara sugar or brown sugar
- 1 tsp vanilla bean paste or 1 tbsp pure vanilla extract
- pinch of kosher salt
- 12 oz can evaporated milk
- 14 oz can sweetened condensed milk
- 1 1/2 cup half & half
In a large mixing bowl, combine the sugar, vanilla bean paste and salt.
Add the evaporated milk.
Add the condensed milk, followed by the half & half and whisk to combine. Allow the mix to sit for 10 minutes at room temperature before whisking again (this allows the salt and sugars to dissolve).
Pour the mixture into popsicle molds.
Make sure to wipe up spills from the top of the mold to make removal easier. Cover the mold with the lid and freeze for thirty minutes. After thirty minutes, insert popsicle sticks into the slots in the mold's lid. Allow to freeze for an additional 7 1/2 hours or overnight.
Carefully, unmold* and enjoy!
These paletas are great on their own, but even better when dipped in:
*Some molds release the paletas easier than others. My foolproof way to get mine out is to running really hot water over the inverted popsicle mold, turn it right side up and unmold quickly. I run hot water over them again if they fail to release easily.
- chocolate sauce (combine 1 cup of semi-sweet chocolate and 1/2 cup of heavy cream. Microwave until warm, whisk together until smooth and dip frozen paletas in)
- caramel sauce
- crushed nuts
- toasted coconut