Quesillo Recipe
Venezuelan custard dessert made with eggs and condensed milk.
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Ingredients
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Custard Base
Caramel
Method
Caramel Preparation
- 1
Make the Caramel
In a small saucepan, combine 1 cup of sugar and 1 tablespoon of water. Cook over medium heat, stirring gently until the sugar dissolves.
- 2
Cook until Golden
Continue cooking the mixture without stirring until it turns a golden amber color. This should take about 5-7 minutes.
- 3
Coat the Mold
Quickly pour the caramel into a round mold or individual ramekins, tilting to coat the bottom evenly. Set aside to cool and harden.
Custard Preparation
- 4
Blend Ingredients
In a blender, combine 4 eggs, 1 cup of condensed milk, 1 cup of evaporated milk, 1 teaspoon of vanilla extract, and 1 tablespoon of sugar. Blend until smooth and well combined.
- 5
Strain the Mixture
Pour the blended mixture through a fine mesh strainer into a separate bowl to remove any egg solids for a smoother texture.
- 6
Pour into Mold
Carefully pour the strained custard mixture over the hardened caramel in the mold.
- 7
Bake in a Water Bath
Preheat the oven to 350°F (175°C). Place the mold in a larger baking dish and fill the dish with hot water until it reaches halfway up the sides of the custard mold. Bake for 45-50 minutes or until the custard is set.
- 8
Cool and Chill
Remove the mold from the water bath and let it cool at room temperature. Then, refrigerate for at least 4 hours or overnight for best results.
- 9
Unmold and Serve
To serve, run a knife around the edges of the mold to loosen the custard. Invert onto a plate and let it release. Slice and enjoy!