Low Fat Venezuelan Quesillo

Indulge in the creamy decadence of a classic Venezuelan dessert without the guilt with this Low Fat Venezuelan Quesillo recipe! This healthier twist on the traditional quesillo uses low-fat sweetened condensed milk and low-fat milk to deliver the same silky texture and rich flavor you love, with fewer calories. Baked to perfection using a simple water bath (bain-marie) technique, this dessert features a golden caramel layer that elegantly drapes over the flan-like custard when unmolded. Perfect for entertaining or a treat at home, this quesillo is easy to prepare and sets beautifully in the refrigerator. Serve chilled for a refreshing, light, and indulgent dessert that brings a taste of Venezuela to your kitchen.

Nutriscore Rating: 59/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 8

Ingredients

• 1 can (14-ounce) Low-fat sweetened condensed milk
• 1 cup Low-fat milk
• 4 Eggs
• 1 teaspoon Vanilla extract
• 3 tablespoons Sugar
• 2 tablespoons Water

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

In a small saucepan, combine the sugar and water over medium heat. Stir continuously until the sugar dissolves and turns into a golden caramel, approximately 5-7 minutes.

Step 3

Quickly pour the caramel into a 9-inch round baking dish or flan mold, tilting the dish to evenly coat the bottom. Set aside and allow the caramel to harden.

Step 4

In a blender, combine the low-fat sweetened condensed milk, low-fat milk, eggs, and vanilla extract. Blend until the mixture is smooth and well combined.

Step 5

Carefully pour the blended mixture into the baking dish on top of the hardened caramel.

Step 6

Prepare a water bath (bain-marie) by placing the baking dish in a larger roasting pan. Fill the roasting pan with enough hot water to come halfway up the sides of the baking dish.

Step 7

Cover the baking dish with aluminum foil and bake in the preheated oven for 60 minutes, or until a knife inserted into the center of the quesillo comes out clean.

Step 8

Remove the baking dish from the water bath and let it cool to room temperature. Once cooled, refrigerate the quesillo for at least 4 hours or overnight to fully set.

Step 9

To unmold, run a knife around the edge of the quesillo to loosen it from the sides. Place a serving plate on top of the mold and invert it quickly but carefully, allowing the caramel to drizzle over the quesillo.

Step 10

Slice and serve chilled. Enjoy this lower-fat version of the Venezuelan classic!

Nutrition Facts

Serving size	(908.5g)

Amount per serving	% Daily Value*
Calories	1762.3

Total Fat 50.6g	0%
Saturated Fat 29.1g	0%
Polyunsaturated Fat 0g
Cholesterol 829.3mg	0%
Sodium 934.9mg	0%
Total Carbohydrate 249.1g	0%
Dietary Fiber 0g	0%
Total Sugars 208.7g
Protein 59.6g	0%

Vitamin D 264.8IU	0%
Calcium 1473.1mg	0%
Iron 4.9mg	0%
Potassium 1608.7mg	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: 26.9%

Protein: 14.1%

Carbs: 59.0%