High Protein Venezuelan Quesillo

Elevate your dessert game with this High Protein Venezuelan Quesillo, a healthier twist on the classic Latin American flan. Infused with creamy low-fat Greek yogurt, vanilla whey protein powder, and the natural sweetness of almond milk, this recipe packs a nutritional punch without compromising on indulgence. A silky-smooth custard is paired with a rich golden caramel topping, creating a balance of flavors and textures that’s both decadent and guilt-free. This high-protein dessert is perfect for fitness enthusiasts or anyone seeking a lighter treat to satisfy their sweet tooth. Easy to prepare, it’s baked in a traditional water bath for a luxuriously creamy texture. Make it ahead of time for an effortlessly stunning finale to any meal. A healthier dessert has never tasted so good!

Nutriscore Rating: 60/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 8

Ingredients

• 100 grams Granulated sugar
• 2 tablespoons Water (for caramel)
• 6 large Eggs
• 200 grams Low-fat Greek yogurt
• 30 grams Vanilla whey protein powder
• 390 grams Sweetened condensed milk
• 200 milliliters Unsweetened almond milk
• 1 teaspoon Vanilla extract

Directions

Step 1

Preheat your oven to 180°C (350°F).

Step 2

Place the granulated sugar and water in a small saucepan over medium heat. Stir occasionally until the sugar dissolves and turns into a golden caramel.

Step 3

Carefully pour the caramel into a round flan mold or an oven-safe metal pan, spreading it evenly across the bottom. Set aside to cool and harden.

Step 4

In a blender, combine the eggs, low-fat Greek yogurt, vanilla whey protein powder, sweetened condensed milk, almond milk, and vanilla extract. Blend until smooth and homogeneous.

Step 5

Pour the mixture into the caramel-coated mold, covering the caramel completely.

Step 6

Cover the mold with aluminum foil to prevent the top from burning.

Step 7

Place the mold inside a larger baking dish and pour hot water into the larger dish to create a water bath (bain-marie). The water should reach about halfway up the sides of your mold.

Step 8

Carefully transfer the baking dish to the preheated oven. Bake for 60 minutes, or until the quesillo is set. You can test for doneness by inserting a knife into the center; it should come out clean.

Step 9

Once baked, remove the mold from the water bath and let the quesillo cool to room temperature. Refrigerate for at least 4 hours, or overnight, to allow it to set completely.

Step 10

To serve, run a knife along the edges of the mold to release the quesillo. Place a serving plate upside down over the mold, then invert the mold to release the quesillo and caramel topping onto the plate.

Nutrition Facts

Serving size	(1260.5g)

Amount per serving	% Daily Value*
Calories	2439.9

Total Fat 71.7g	0%
Saturated Fat 35.2g	0%
Polyunsaturated Fat 2.1g
Cholesterol 1322.6mg	0%
Sodium 1161.5mg	0%
Total Carbohydrate 343.5g	0%
Dietary Fiber 2.2g	0%
Total Sugars 337.2g
Protein 110.1g	0%

Vitamin D 423.5IU	0%
Calcium 1909.0mg	0%
Iron 7.3mg	0%
Potassium 2350.1mg	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: 26.2%

Protein: 17.9%

Carbs: 55.9%