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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 eggs , at room temperature
- 14 oz sweetened condensed milk
- 14 oz whole milk , at room temperature
- 1 teaspoon natural vanilla extract
- 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
- Preheat the oven to 250 F (180°C).
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Caramel
- 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.
- 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.
- In the bowl of a stand mixer, pour the eggs, whole milk, sweetened condensed milk, vanilla and optional rum, and mix for 1 minute.
- Pour the mixture into the pan, over the caramel, and place a lid or aluminum foil on top.
- Place the springform pan in a larger container filled with boiling water to make a bain-marie.
- 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.
- Remove from the oven and let cool completely to room temperature, then refrigerate for 8 hours before unmolding.
- To unmold, run a thin knife all around the edge of the quesillo, and turn out onto a large, shallow dish.
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