This Venezuelan Quesillo is a silky, melt-in-your-mouth dessert that’s so simple to make yet feels wonderfully special. With its rich caramel topping and a hint of rum for extra warmth, it’s the perfect sweet treat to impress your family or add a little magic to any occasion.

Why You’ll Love This Quesillo
This Quesillo is made from simple ingredients just eggs, sweetened condensed milk, and vanilla, but trust me, it creates a dessert that feels so luxurious. Each bite is creamy and rich, with a delicate sweetness from the caramel topping. And the splash of rum? It adds just the right amount of warmth to the flavor.

Ingredients You Will Need
For the Quesillo:
- Eggs: Provides the base of the custard.
- Sweetened Condensed Milk: Adds rich sweetness and a creamy texture.
- Whole Milk: Balances the condensed milk for a smoother custard.
- Vanilla Extract: Enhances the flavor.
- Rum (optional): Adds a hint of warmth and depth to the quesillo.
For the Caramel:
- Granulated Sugar: Forms the caramel layer.
- Water: Helps dissolve the sugar for a smooth caramel.

How to Make Venezuelan Quesillo
- Cook the Caramel: In a saucepan, heat the sugar and water together until it reaches a light amber color. Pour into a mold, tilt to cover the bottom, and let it harden.
- Preheat the Oven: Set your oven to 350°F (180°C) and position the rack in the center.
- Blend the Custard: Blend eggs, sweetened condensed milk, whole milk, vanilla, and rum (optional) until smooth. Pour over the hardened caramel in the mold.
- Bake in a Water Bath: Place the mold in a larger dish with hot water halfway up the sides. Bake for 45 minutes to 1 hour until set.
- Cool, Refrigerate, and Serve: Let it cool, refrigerate overnight, then unmold and serve chilled with the caramel sauce.

For more delicious desserts, check out my Sweet Potato Flan with earthy sweetness, the refreshing Easy Orange Flan, or the comforting Dominican Bread Pudding, a true Caribbean classic!
Tips & Tricks
- Watch the Caramel Closely: Caramel can turn bitter quickly, so keep an eye on it and remove from heat as soon as it’s light amber.
- Use a Water Bath: This helps the quesillo cook evenly and prevents cracks.
- Overnight Rest: Letting it chill overnight enhances the flavor and texture.

Storage Advice
Refrigerator: Store in the fridge, covered, for up to 3-4 days.
Variations
- Coconut Quesillo: Add a splash of coconut milk for a tropical twist.
- Citrus Zest: Grate a bit of lime or orange zest into the custard for a citrusy flavor.
- Spiced Caramel: Add a pinch of cinnamon to the caramel for a warm, spiced touch.

Venezuelan Quesillo
Ingredients
- 5 Large eggs at room temperature
- 1 can (14 ounces) of sweetened condensed milk
- 1 cup Whole milk
- 1 tsp Pure vanilla extract
- 1 Tbsp Rum (optional)
For the Caramel:
- ½ cup Granulated sugar
- ¼ cup Water
Instructions
Make the Caramel
- In a medium saucepan, combine the sugar and water over medium heat. Stir gently until the sugar dissolves, then increase the heat slightly. Allow it to bubble until the syrup reaches a light amber color.
- Quickly pour the caramel into your mold, tilting to cover the bottom. Allow it to cool and harden.
- Preheat your oven to 350°F (180°C) and set a rack in the center.
Blend the Ingredients:
- In a blender, add the eggs, sweetened condensed milk, whole milk, vanilla, and rum (if using). Blend until smooth and well combined.
- Pour the blended mixture over the cooled caramel in the mold. Cover with a lid or aluminum foil.
- Place the filled mold in a larger baking dish. Pour hot water into the dish until it reaches halfway up the sides of the mold.
- Bake for 45 minutes to 1 hour, or until a toothpick inserted in the center comes out clean. The center may wobble slightly but will set as it cools.
- Allow the quesillo to cool to room temperature, then refrigerate overnight for best flavor.
- Run a thin knife around the edges and carefully invert onto a plate to catch the caramel sauce. Serve chilled and enjoy each luscious bite!
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