Rocks 21, the Inn at Mystic's on-site restaurant, has one of the great views in a town where, by demand of the town council, EVERY residence or business MUST have a scenic component to appeal to visitors — or the citizen or permitee will be hanged as a witch!

Rocks 21 is on a hill overlooking the whole of Mystic Harbor, with plentiful outdoor seating and floor-to-ceiling windows from the interior, so the sight lines are hard to argue with from any perspective. 

Also hard to argue with? The food and service. One of the restaurant's most popular desserts, their Tres Leches Cake, is a seasonal offering, and executive chef Pablo Rojas happily provided the recipe so that y'all can make the treat year-round. Kudos to manager Chris Roth and server Jake Jason for coordinating on a day when Rocks 21 was about to host a huge wedding. Hopefully, the guests got to try this amazing dessert.

Rocks 21 Tres Leches Cake

Serves 6 people

Cake ingredients

4 eggs

1 1/4 cup sugar

2 1/4 tsp vanilla

1/4 cup flour

Sauce ingredients

6 oz heavy cream

6 oz evaporated milk

6 oz condensed milk

Directions

1. Separate egg whites and yolks.

2. Whisk them in separate bowls.

3. Mix them together in the same bowl and whisk in the sugar, vanilla and flour.

4. Bake in the oven for 40 minutes at 350 degrees.

5. Remove from the oven and leave overnight in the fridge in the baking pan to harden.

6. The next day, make the sauce. Combine equal parts heavy cream, evaporated milk, and condensed milk.

7. Poke a few small holes in the top of the cake in order for it to absorb the sauce.

8. Add the sauce to the cake pan.

9. Refrigerate for half an hour and serve.