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Quesillo
5 from 2 votes

Quesillo

Quesillo, a Venezuelan specialty, is a kind of crème caramel or custard made from sweetened condensed milk, and cooked in a bain-marie.

Prep Time
15 mins
Cook Time
1 hr
Resting Time
8 hrs
Total Time
1 hr 15 mins
Servings: 8 people
Calories: 305 kcal
Course: Dessert
Cuisine: South American, Venezuelan

Ingredients

  • 5 egg at room temperature
  • 14 oz sweetened condensed milk
  • 14 oz milk at room temperature, whole
  • 1 teaspoon vanilla extract natural
  • 1 tablespoon rum (optional)
For the caramel
  • ¾ cup caster sugar
  • 3 tablespoons water
Equipment
  • Non-stick casserole dish
  • Stand mixer
  • 10 inch (24 cm) diameter springform pan

Instructions

    Cup of Yum
  1. Preheat the oven to 250 F (180°C).
Caramel
  1. In a non-stick saucepan set over medium heat, add the sugar and water, and cook, stirring, until the mixture becomes a sort of light amber syrup. Once it starts to color, it can burn very quickly, so remove it from the heat before it turns dark.
  2. Pour this caramel into the bottom of a springform pan about 10 inches (24 cm) in diameter, making sure that it covers the entire bottom of the pan.
  3. In the bowl of a stand mixer, pour the eggs, whole milk, sweetened condensed milk, vanilla and optional rum, and mix for 1 minute.
  4. Pour the mixture into the pan, over the caramel, and place a lid or aluminum foil on top.
  5. Place the springform pan in a larger container filled with boiling water to make a bain-marie.
  6. Bake for 50 minutes to 1 hour, or until a toothpick inserted comes out clean. The center of the quesillo can move a bit, and it will solidify as it cools.
  7. Remove from the oven and let cool completely to room temperature, then refrigerate for 8 hours before unmolding.
  8. To unmold, run a thin knife all around the edge of the quesillo, and turn out onto a large, shallow dish.