Venezuelan Quesillo
Venezuelan Quesillo
Ingredients
For the Caramel
- 1 cup granulated sugar
- 1/4 cup water
For the Quesillo
- 6 large eggs
- 1 can sweetened condensed milk, (14 ounces)
- 1 1/2 cups whole milk
- 1 teaspoon vanilla extract
- 1 tablespoon rum, (optional)
Instructions
- 1
Preheat your oven to 350°F (175°C). Prepare a 9-inch round cake pan or a flan mold. You will also need a larger roasting pan for the water bath.
⏱️ 5 min•🌡️ 350
- 2
To make the caramel, combine the granulated sugar and water in a heavy-bottomed saucepan over medium heat. Stir occasionally until the sugar dissolves. Once dissolved, stop stirring and allow the mixture to boil and caramelize. Watch carefully as it can burn quickly. It should turn a rich amber color.
⏱️ 10 min
- 3
Immediately and carefully pour the hot caramel into the prepared cake pan or flan mold. Swirl the pan to coat the bottom and slightly up the sides. Set aside to cool and harden.
⏱️ 2 min
- 4
In a large bowl, whisk the eggs until well combined. Add the sweetened condensed milk, whole milk, vanilla extract, and optional rum. Whisk until the mixture is smooth and well incorporated. Do not overmix, as this can create too many air bubbles.
⏱️ 5 min
- 5
Carefully pour the quesillo mixture through a fine-mesh sieve into the caramel-lined pan. This step helps to remove any egg chalazae and ensures a smoother texture for the final product.
⏱️ 3 min
- 6
Place the quesillo pan inside the larger roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the quesillo pan. This creates a water bath (bain-marie) which ensures even cooking and a creamy texture.
⏱️ 2 min
- 7
Carefully transfer the roasting pan with the quesillo to the preheated oven. Bake for 50 to 60 minutes, or until the quesillo is set but still slightly jiggly in the center. A knife inserted near the edge should come out clean.
⏱️ 60 min•🌡️ 350
- 8
Remove the quesillo from the oven and carefully take it out of the water bath. Let it cool completely on a wire rack at room temperature.
⏱️ 60 min
- 9
Once cooled, cover the quesillo pan with plastic wrap and refrigerate for at least 3 hours, or preferably overnight, to allow it to firm up and for the flavors to meld.
⏱️ 180 min
- 10
To unmold, run a thin knife around the edge of the quesillo to loosen it. Place a serving plate upside down over the pan, then invert the pan and plate together. The quesillo should slide out, with the caramel sauce cascading over it. Slice and serve chilled.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Venezuelan Quesillo
For the Caramel
- 1 cup granulated sugar
- 1/4 cup water
For the Quesillo
- 6 large eggs
- 1 can sweetened condensed milk, (14 ounces)
- 1 1/2 cups whole milk
- 1 teaspoon vanilla extract
- 1 tablespoon rum, (optional)
Instructions
- 1
Preheat your oven to 350°F (175°C). Prepare a 9-inch round cake pan or a flan mold. You will also need a larger roasting pan for the water bath.
⏱️ 5 min•🌡️ 350 - 2
To make the caramel, combine the granulated sugar and water in a heavy-bottomed saucepan over medium heat. Stir occasionally until the sugar dissolves. Once dissolved, stop stirring and allow the mixture to boil and caramelize. Watch carefully as it can burn quickly. It should turn a rich amber color.
⏱️ 10 min - 3
Immediately and carefully pour the hot caramel into the prepared cake pan or flan mold. Swirl the pan to coat the bottom and slightly up the sides. Set aside to cool and harden.
⏱️ 2 min - 4
In a large bowl, whisk the eggs until well combined. Add the sweetened condensed milk, whole milk, vanilla extract, and optional rum. Whisk until the mixture is smooth and well incorporated. Do not overmix, as this can create too many air bubbles.
⏱️ 5 min - 5
Carefully pour the quesillo mixture through a fine-mesh sieve into the caramel-lined pan. This step helps to remove any egg chalazae and ensures a smoother texture for the final product.
⏱️ 3 min - 6
Place the quesillo pan inside the larger roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the quesillo pan. This creates a water bath (bain-marie) which ensures even cooking and a creamy texture.
⏱️ 2 min - 7
Carefully transfer the roasting pan with the quesillo to the preheated oven. Bake for 50 to 60 minutes, or until the quesillo is set but still slightly jiggly in the center. A knife inserted near the edge should come out clean.
⏱️ 60 min•🌡️ 350 - 8
Remove the quesillo from the oven and carefully take it out of the water bath. Let it cool completely on a wire rack at room temperature.
⏱️ 60 min - 9
Once cooled, cover the quesillo pan with plastic wrap and refrigerate for at least 3 hours, or preferably overnight, to allow it to firm up and for the flavors to meld.
⏱️ 180 min - 10
To unmold, run a thin knife around the edge of the quesillo to loosen it. Place a serving plate upside down over the pan, then invert the pan and plate together. The quesillo should slide out, with the caramel sauce cascading over it. Slice and serve chilled.
⏱️ 3 min