Pastel de Cuatro Leches

This sweet wonder made it into Saveur's tenth annual 100 issue and one taste will tell you just why. This dense triple-milk (condensed, evaporated, heavy cream) soaked cake is perfection. Saveur offers up a delicious version of dulce de leche sold by Zingerman's (LOVE Zingerman's!), but I made my own at home with a can of sweetened condensed milk.

There are several ways to go about it:

Put two holes in the top of the can and set in an ovenproof pan with water poured in to halfway up the side of the can. Place this in the oven at 250 degrees F for about 4 hours until it's dark and thick.

Cut the whole top off of the can and cover loosely with foil and proceed as above.

Pour into a pie plate, cover with foil and put in a water bath as above.

Pour into a heavy saucepan and put over low heat. Stir very often until the right color and consistency (dark caramel color and spreadable consistency). This still takes 45 minutes to an hour and needs constant attention.

Or buy it. See above.