Venezuelan Quesillo Recipe - quearepas.com
Preparing a delicious Venezuelan Quesillo is easy. Mix eggs, condensed and evaporated milk with caramelized sugar, pour the mixture into a mold and bake in a double boiler until firm. Enjoy this soft and sweet temptation!
Ingredients
For the caramel
- 5 tbsp Sugar
- 4 tbsp Water
For the Quesillo
- 5 units Eggs
- 1 pot Condensed milk
- 5 tbsp Powdered milk
- 1 unit Water
- 1 unit Vanilla to taste
- 1 unit Rum to taste
Instructions
For the Caramel
- In a quesillo or flan pan, place the sugar and place over medium-low heat. Let the sugar melt slowly until you obtain a smooth, golden caramel. Stir the pan to make sure the caramel covers the entire surface.
Mixing ingredients for Quesillo
- In the blender cup, mix the condensed milk and whole milk. Add the eggs, vanilla essence and rum. Beat well until a homogeneous mixture is obtained.
- Pour the mixture: Pour the mixture carefully into the mold with the caramel, making sure not to fill it to the brim. Leave a space for the Quesillo to grow during baking.
Cooking the Quesillo
- Bain Marie: Place the mold inside a larger baking dish or pan. Add hot water to the pan, about halfway up the pan. This will create a bain-marie that will allow for a smooth and even baking.Baking: Preheat the oven to 180°C. Then place the pan with the mold inside the oven and bake for approximately 50-60 minutes, or until a toothpick inserted in the center comes out clean. Baking time may vary, so be sure to check for proper consistency.
Cooling and demolding
- Cooling and unmolding: Once the Quesillo is ready, remove from the oven and let it cool to room temperature. Then, refrigerate it for at least 4 hours, or preferably overnight, so that it takes consistency.Unmolding and presentation: To unmold the Quesillo, run a knife around the edges to loosen it. Place a plate upside down over the mold and turn quickly so that the Quesillo falls into the plate, along with the caramel.
