Low Sodium Venezuelan Quesillo
Indulge in the creamy, silky delight of Low Sodium Venezuelan Quesillo, a lighter twist on the classic Latin American flan. This easy-to-make dessert combines the richness of eggs, low-sodium sweetened condensed milk, whole milk, and a touch of vanilla extract, all baked to perfection in a golden caramel-lined mold. By reducing the sodium content, this version maintains the luscious, melt-in-your-mouth texture of traditional quesillo while being heart-healthier. The bain-marie technique ensures even cooking, resulting in a smooth and velvety custard. Perfect for family gatherings or celebratory dinners, this quesillo delivers indulgence without excess salt, making it a dessert everyone will savor and love.
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Ingredients
- 3 tablespoons Sugar
- 4 large Eggs
- 14 ounces Low-sodium sweetened condensed milk
- 14 ounces Whole milk
- 1 teaspoon Vanilla extract
- 2 tablespoons Water
Directions
Step 1
Preheat your oven to 350°F (175°C). Prepare a bain-marie (water bath) by filling a roasting pan with hot water about halfway up the sides of the mold you will use for the quesillo. Set aside.
Step 2
In a small saucepan, combine 3 tablespoons of sugar and 2 tablespoons of water over medium heat. Swirl (do not stir) the mixture until the sugar completely dissolves and turns a light amber color to form caramel. Be careful not to burn it.
Step 3
Immediately pour the caramel into a round 8-inch baking mold or flan mold, tilting the mold to evenly coat the bottom and slightly up the sides. Allow the caramel to harden while you prepare the custard.
Step 4
In a blender, combine the eggs, low-sodium sweetened condensed milk, whole milk, and vanilla extract. Blend on low speed until the mixture is smooth and fully combined, about 30 seconds. Avoid over-blending to prevent excess air bubbles.
Step 5
Carefully pour the custard mixture into the prepared caramel-lined mold. Cover the mold tightly with aluminum foil to prevent a skin from forming on the surface during baking.
Step 6
Place the covered mold into the prepared roasting pan (bain-marie) and transfer to the oven. Bake for 60 minutes or until the custard is set but still slightly jiggly in the center when tapped gently.
Step 7
Remove the mold from the water bath and let it cool to room temperature. Once cooled, refrigerate the quesillo for at least 4 hours or preferably overnight to set completely.
Step 8
To serve, run a thin knife around the edge of the mold to loosen the quesillo. Invert a serving plate over the top and carefully flip the mold and plate together. Remove the mold to reveal the caramel-coated quesillo. Slice and enjoy!
Nutrition Facts
| Serving size | (1065.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2413.6 |
| Total Fat 78.1g | 0% |
| Saturated Fat 40.1g | 0% |
| Polyunsaturated Fat 0.4g | |
| Cholesterol 923.9mg | 0% |
| Sodium 634.9mg | 0% |
| Total Carbohydrate 349.0g | 0% |
| Dietary Fiber 0g | 0% |
| Total Sugars 335.9g | |
| Protein 77.8g | 0% |
| Vitamin D 338.6IU | 0% |
| Calcium 1925.9mg | 0% |
| Iron 4.9mg | 0% |
| Potassium 2204.1mg | 0% |
Source of Calories