Venezuelan Quesillo
This Venezuelan Quesillo is a smooth, creamy dessert with a rich caramel topping. Simple to make and perfect for any occasion, it's a custardy treat with a hint of rum for extra depth.
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!
Nutrition
Calories: 361kcalCarbohydrates: 55gProtein: 11gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 164mgSodium: 152mgPotassium: 356mgSugar: 55gVitamin A: 438IUVitamin C: 2mgCalcium: 257mgIron: 1mg
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