Heart-Healthy Venezuelan Quesillo

Delight in the luscious creaminess of Heart-Healthy Venezuelan Quesillo, a mindful twist on the beloved South American dessert. This lighter version swaps the traditional sweetened condensed milk for unsweetened almond milk and pure maple syrup, while omega-3 enriched eggs add a boost of nutrition. The caramel base, made with organic coconut sugar, lends a deep, natural sweetness without refined sugars. Enhanced with fragrant vanilla and a hint of ground cinnamon, this baked dessert is cooked to perfection in a water bath for a silky smooth texture. Enjoy the perfect balance of indulgence and wellness with this wholesome treat, ideal for special occasions or guilt-free weeknight desserts.

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 6

Ingredients

• 120 grams Organic coconut sugar
• 60 milliliters Water
• 5 large Eggs (preferably omega-3 enriched or pasture-raised)
• 400 milliliters Unsweetened almond milk
• 60 milliliters Pure maple syrup
• 1 teaspoon Vanilla extract
• 0.5 teaspoon Ground cinnamon
• 1 pinch Pinch of sea salt

Directions

Step 1

Preheat your oven to 160°C (320°F).

Step 2

In a saucepan over medium heat, combine the coconut sugar and water. Stir gently until the sugar completely dissolves and forms a smooth caramel. This should take about 5–7 minutes. Be cautious not to burn the caramel.

Step 3

Quickly pour the caramel into an 8-inch flan or round baking mold, tilting the mold to evenly coat the bottom. Set aside to cool and harden.

Step 4

In a blender, combine the eggs, almond milk, maple syrup, vanilla extract, ground cinnamon, and a pinch of sea salt. Blend on medium speed until the mixture is smooth and well-combined.

Step 5

Pour the egg mixture over the hardened caramel in the mold. Cover the mold tightly with aluminum foil to prevent steam from entering during baking.

Step 6

Prepare a water bath by placing the mold into a larger baking dish or roasting pan. Carefully pour hot water into the larger dish until it reaches halfway up the sides of the mold.

Step 7

Place the baking dish with the water bath in the preheated oven and bake for 60 minutes, or until the quesillo is set but still slightly wobbly in the center.

Step 8

Remove the mold from the water bath and let it cool to room temperature. Then refrigerate the quesillo for at least 4 hours or overnight to fully set.

Step 9

When ready to serve, run a knife around the edges of the mold to loosen the quesillo. Place a serving plate over the mold and carefully invert it to release the flan and caramel.

Step 10

Slice into portions and enjoy this heart-healthy take on a traditional Venezuelan favorite!

Nutrition Facts

Serving size	(909.6g)

Amount per serving	% Daily Value*
Calories	1038.2

Total Fat 30.2g	0%
Saturated Fat 8.0g	0%
Polyunsaturated Fat 1.1g
Cholesterol 925mg	0%
Sodium 1186.9mg	0%
Total Carbohydrate 166.6g	0%
Dietary Fiber 1.1g	0%
Total Sugars 158.1g
Protein 32.6g	0%

Vitamin D 348.5IU	0%
Calcium 926.4mg	0%
Iron 6.9mg	0%
Potassium 887.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.4%

Protein: 12.2%

Carbs: 62.4%