Venezuelan Quesillo
Dish: Dessert
Number: 8
Country: Venezuela
The quesillo is very similar to the flan or egg flan, the difference is that in the quesillo condensed milk is used, but the texture and flavor are very similar, also both have a caramel base, which is made with water and sugar, follow our step by step videos below, where we will explain in detail how to prepare Venezuelan quesillo and if you have questions or doubts, leave us your comment and we will gladly answer you.
Ingredients to prepare Venezuelan Quesillo
- 390g. (1 1/4 cups) of condensed milk
- 5 eggs
- 350 ml. (1 3/4 cups) of whole milk
- 1 tablespoon vanilla essence
- 1 tablespoon rum or brandy
- 225 g. (1 cup) of sugar for the caramel
- 100 ml. (1/3 cup) of water for the caramel
How To Make Venezuelan Quesillo
Step 1: We begin the preparation of our quesillo, for this, in a pot at medium low temperature, add the sugar, water and let it cook until it takes a golden color (as I show you in the video, be careful with the temperature, it should not be too high because it could burn the caramel), this process will take about 15 minutes.
Step 2: While the caramel is being made, we prepare the quesillo mixture. To do this, in a mixer add the milk, eggs, condensed milk, vanilla essence, rum and beat until everything is perfectly blended.
Step 3: Once we have the caramel ready, we are going to pour it into the container where we will prepare our quesillo and turn it so that it covers part of the walls of the container (be careful not to burn yourself, the caramel reaches temperatures up to 220 ºC / 428 °F and can cause serious burns) then we pour the quesillo mixture, cover it, place it inside a pot with boiling water (the water should cover only half of the container) cover the pot and let it cook over medium heat for 45 minutes. (it is important to use a container that closes very well, since water could enter the mixture and ruin our quesillo) you can also cook the quesillo in the oven, the temperature would be 180 ºC / 356 °F for a time of 50 minutes.
Step 4: Once the cooking time is over, we remove our quesillo from the fire and let it cool completely, once cooled, we take it to the refrigerator for 4 hours. Once the hours are over, unmold it on a plate (as I show you in the video) and our delicious Venezuelan quesillo is ready.
Tips for preparing Venezuelan Quesillo
When preparing the caramel for the quesillo, it is important to maintain a medium-low temperature, otherwise you could burn the caramel.
It is important that the quesillo is at room temperature and then take it to the refrigerator (always keep it covered until the moment of unmolding).
When cooking the quesillo in a bain-marie, add water to cover half of the container, then introduce the container with the quesillo mixture and cook at medium temperature for the indicated time.
When pouring the caramel into the container, be very careful not to burn yourself, the caramel can reach temperatures up to 220 ºC / 428 °F which can cause serious burns.
It is important to use a container that closes very well, since water could enter the mixture and ruin our quesillo.
The quesillo can also be cooked in the oven in a bain-marie, the temperature would be 180 ºC / 356 °F for a time of 50 minutes.
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