Growing up in a small town meant knowing about everyone and everything within it. This included food and restaurants. I am from Fenton, Michigan; about 45 minutes north of Ann Arbor. In this area, there are only a few eateries that aren’t common chains. Because of the limited amount of options, when a new restaurant was being rumored to pop up in 2012, there was practically a frenzy. And this rumor was not about just any food joint; the talk entailed that the restaurant was going to be connected to the Union: a series of eateries, each different in their own way, each with to-die-for food (especially the mac & cheese). Firehall became established about a year later and has since developed into one of Fenton’s most revered places to eat.
Although Firehall’s main dishes are absolutely incredible, my focus is on the dessert- their delicious, mouth-watering dessert that I literally dream about. To be more specific, I want to discuss the Firehall’s Tres Leches. Every time I visited the restaurant, I always skimmed right past this dessert. Maybe it was because the item did not contain the word “chocolate” that I am usually searching for. Nonetheless, recently I finally decided to give it a try. It was potentially the best dessert on the menu.
Tres leches is a well-known dish originating out of Nicaragua and Mexico. Traditionally, the item consists of simple ingredients including cake, three kinds of milk, and some topping. But for the Fenton Firehall, this dessert is taken to a whole new level. Instead of the typical types of milk (evaporated, condensed, and whole), Firehall uses dulce de leche, pastry cream, and an orange cardamom crème anglaise. Dulce de leche is a delicious caramel cream originating out of Argentina and the cardamom anglaise is a creamy custard flavored with cardamom seed, which has a citrusy and- to me- a kind of floral taste to it. Along with this, the orange flavored spongy cake is served in an adorable Mason jar, topped with homemade whip cream and sugary almonds.
Basically, they completely transformed the normal tres leches dessert and invented something even more heavenly. The second I took one bite, I could not stop until the entire dish was gone. I know some people may think tres leches cakes are mushy and bland, but this is not the case with Firehall’s recipe. You get a mixture of the dulce de leche gooeyness, a hint of the cardamom and orange, and the slight crunch of the almonds. All of these combined creates a creamy, delectable dessert that will leave your mouth watering for more.