Venezuelan Quesillo
Indulge in the creamy, caramel-dripped decadence of Venezuelan Quesillo, a traditional dessert that will transport your taste buds straight to South America. Known as the Venezuelan cousin of flan, this silky-smooth custard is crafted with simple pantry staples like sweetened condensed milk, whole milk, eggs, and vanilla, making it both comfortingly familiar and irresistibly indulgent. The recipe begins with a rich caramel base, created by melting sugar to a deep golden hue, which transforms into a luscious sauce when inverted onto the plate. Baked using a water bath (bain-marie) for ultimate creaminess, this dessert boasts a luxurious texture that melts in your mouth. Perfect for special occasions or as an everyday treat, quesillo pairs beautifully with coffee or a dollop of whipped cream. Refrigerated overnight, this make-ahead dessert is sure to impress with its stunning presentation and delightful flavor—essential keywords: Venezuelan quesillo recipe, caramel custard, traditional Latin dessert.
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Ingredients
- 200 grams Sugar
- 397 grams Sweetened condensed milk
- 397 ml Whole milk
- 5 large Eggs
- 1 teaspoon Vanilla extract
- 60 ml Water
Directions
Step 1
Preheat your oven to 350°F (175°C).
Step 2
To make the caramel, combine sugar and water in a small saucepan over medium heat. Stir until sugar is dissolved, then increase the heat and allow it to caramelize to a deep golden color without stirring.
Step 3
Immediately pour the caramel into a 1-liter round mold or flan pan, tilting the mold to evenly coat the bottom. Be cautious as the caramel is extremely hot.
Step 4
In a blender, combine the sweetened condensed milk, whole milk, eggs, and vanilla extract. Blend until well incorporated and smooth.
Step 5
Gently pour the milk mixture over the solidified caramel in the mold.
Step 6
Cover the mold with aluminum foil to prevent the top from browning too much during baking.
Step 7
Place the mold in a larger baking dish and fill the baking dish with hot water halfway up the sides of the mold, creating a water bath (bain-marie).
Step 8
Carefully transfer the setup to the preheated oven and bake for about 60-70 minutes, or until a knife inserted near the center comes out clean.
Step 9
Once the quesillo is baked, remove it from the water bath and allow it to cool to room temperature before refrigerating for at least 4 hours, or overnight for best results.
Step 10
To serve, run a thin knife around the edge of the mold to release the quesillo. Carefully invert it onto a serving plate, ensuring all the caramel syrup coats the top.
Step 11
Slice into portions and enjoy your homemade Venezuelan Quesillo!
Nutrition Facts
| Serving size | (1321.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2698.1 |
| Total Fat 72.0g | 0% |
| Saturated Fat 37.2g | 0% |
| Polyunsaturated Fat 1.8g | |
| Cholesterol 1114.1mg | 0% |
| Sodium 1019.0mg | 0% |
| Total Carbohydrate 436.5g | 0% |
| Dietary Fiber 0g | 0% |
| Total Sugars 436.7g | |
| Protein 76.2g | 0% |
| Vitamin D 416.9IU | 0% |
| Calcium 1777.3mg | 0% |
| Iron 5.3mg | 0% |
| Potassium 2445.0mg | 0% |
Source of Calories