Quesillo
Quesillo is a creamy Venezuelan custard dessert, often compared to flan, known for its rich texture and delicious caramel topping.
Ingredients
Caramel Base
- 1 cup granulated sugar For the caramel layer.
- 2-3 tablespoons water To combine with sugar for caramel.
Custard Mixture
- 5 large eggs Whole eggs provide structure and richness.
- 1 can sweetened condensed milk (14 oz) Provides creaminess and sweetness.
- 1 can whole milk Balance the richness of condensed milk.
- 1 teaspoon vanilla extract Enhances flavor.
Instructions
Preparing the Caramel Base
- In a saucepan, combine 1 cup of granulated sugar and 2-3 tablespoons of water over medium heat. Stir gently until the sugar dissolves.
- Once it starts to bubble, stop stirring and let it cook until it turns a deep amber color.
- Carefully pour the hot caramel into a flan mold or a heatproof dish, swirling it to coat the bottom evenly. Set aside to cool.
Mixing the Custard
- In a blender, combine 5 large eggs, 1 can of sweetened condensed milk, 1 can of whole milk, and 1 teaspoon of vanilla extract. Blend until smooth.
- Pour the custard through a fine mesh strainer into a bowl to remove lumps and bubbles.
Cooking the Quesillo
- Preheat your oven to 350°F (175°C).
- Place the quesillera or baking dish into a larger tray filled with hot water (bain-marie). Cover with aluminum foil and bake for 50-60 minutes, or until a knife inserted in the center comes out clean.
Cooling and Serving
- Allow the quesillo to cool to room temperature, then refrigerate for at least 4 hours.
- To serve, run a knife around the edges of the quesillo to loosen it from the mold, invert onto a plate, and enjoy!
Notes
Quesillo can be garnished with fresh fruits or served with whipped cream for a special touch. Ideal for celebrations.