Heart-Healthy Venezuelan Quesillo
Discover the irresistible charm of Heart-Healthy Venezuelan Quesillo, a guilt-free twist on the classic Latin American dessert that combines indulgence with wellness! This recipe swaps traditional ingredients for wholesome alternatives like organic coconut sugar, omega-3 enriched eggs, and unsweetened almond milk, creating a luscious flan that satisfies without compromise. Enhanced with pure maple syrup, warming cinnamon, and a touch of sea salt, every velvety bite bursts with flavor while supporting heart health. Prepared using a simple caramel-making technique and baked in a soothing water bath, this delightful treat is perfect for special occasions or everyday indulgence. Serve a slice chilled and bask in the harmony of its delicate texture and rich, caramelized topping. Whether you’re health-conscious or seeking a new way to enjoy Venezuelan cuisine, this recipe is a delicious treasure! Perfect for those searching for heart-healthy dessert recipes, Venezuelan flan, or lighter takes on traditional sweets.
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Recipe Information
Ingredients
- 120 grams Organic coconut sugar
- 60 milliliters Water
- 5 large Eggs (preferably omega-3 enriched or pasture-raised)
- 400 milliliters Unsweetened almond milk
- 60 milliliters Pure maple syrup
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Ground cinnamon
- 1 pinch Pinch of sea salt
Instructions
Preheat your oven to 160°C (320°F).
In a saucepan over medium heat, combine the coconut sugar and water. Stir gently until the sugar completely dissolves and forms a smooth caramel. This should take about 5–7 minutes. Be cautious not to burn the caramel.
Quickly pour the caramel into an 8-inch flan or round baking mold, tilting the mold to evenly coat the bottom. Set aside to cool and harden.
In a blender, combine the eggs, almond milk, maple syrup, vanilla extract, ground cinnamon, and a pinch of sea salt. Blend on medium speed until the mixture is smooth and well-combined.
Pour the egg mixture over the hardened caramel in the mold. Cover the mold tightly with aluminum foil to prevent steam from entering during baking.
Prepare a water bath by placing the mold into a larger baking dish or roasting pan. Carefully pour hot water into the larger dish until it reaches halfway up the sides of the mold.
Place the baking dish with the water bath in the preheated oven and bake for 60 minutes, or until the quesillo is set but still slightly wobbly in the center.
Remove the mold from the water bath and let it cool to room temperature. Then refrigerate the quesillo for at least 4 hours or overnight to fully set.
When ready to serve, run a knife around the edges of the mold to loosen the quesillo. Place a serving plate over the mold and carefully invert it to release the flan and caramel.
Slice into portions and enjoy this heart-healthy take on a traditional Venezuelan favorite!
Nutrition Facts
Calories |
1038 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.2 g | 39% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 925 mg | 308% | |
| Sodium | 1187 mg | 52% | |
| Total Carbohydrate | 166.6 g | 61% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 158.1 g | ||
| Protein | 32.6 g | 65% | |
| Vitamin D | 8.7 mcg | 44% | |
| Calcium | 926 mg | 71% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 887 mg | 19% | |
*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.
