High Protein Venezuelan Quesillo
Indulge in the creamy, protein-packed twist on a traditional dessert with this High Protein Venezuelan Quesillo recipe! Perfectly blending the rich, caramel-coated goodness of authentic quesillo with the nutritional boost of vanilla whey protein powder and low-fat Greek yogurt, this dish is both delicious and nourishing. Featuring sweetened condensed milk and unsweetened almond milk for a velvety base, this flan-like treat is baked in a bain-marie for that quintessential smooth texture and golden indulgence. Ready in just 75 minutes, this high-protein dessert pairs traditional Venezuelan flavors with a modern, health-conscious twist, making it ideal for post-workout treats or guilt-free indulgence. Serve it chilled to highlight the luscious layers of caramel and custard, perfect for impressing your guests or satisfying your sweet tooth!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 100 grams Granulated sugar
- 2 tablespoons Water (for caramel)
- 6 large Eggs
- 200 grams Low-fat Greek yogurt
- 30 grams Vanilla whey protein powder
- 390 grams Sweetened condensed milk
- 200 milliliters Unsweetened almond milk
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 180°C (350°F).
Place the granulated sugar and water in a small saucepan over medium heat. Stir occasionally until the sugar dissolves and turns into a golden caramel.
Carefully pour the caramel into a round flan mold or an oven-safe metal pan, spreading it evenly across the bottom. Set aside to cool and harden.
In a blender, combine the eggs, low-fat Greek yogurt, vanilla whey protein powder, sweetened condensed milk, almond milk, and vanilla extract. Blend until smooth and homogeneous.
Pour the mixture into the caramel-coated mold, covering the caramel completely.
Cover the mold with aluminum foil to prevent the top from burning.
Place the mold inside a larger baking dish and pour hot water into the larger dish to create a water bath (bain-marie). The water should reach about halfway up the sides of your mold.
Carefully transfer the baking dish to the preheated oven. Bake for 60 minutes, or until the quesillo is set. You can test for doneness by inserting a knife into the center; it should come out clean.
Once baked, remove the mold from the water bath and let the quesillo cool to room temperature. Refrigerate for at least 4 hours, or overnight, to allow it to set completely.
To serve, run a knife along the edges of the mold to release the quesillo. Place a serving plate upside down over the mold, then invert the mold to release the quesillo and caramel topping onto the plate.
Nutrition Facts
Calories |
2440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.7 g | 92% | |
| Saturated Fat | 35.2 g | 176% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 1323 mg | 441% | |
| Sodium | 1162 mg | 50% | |
| Total Carbohydrate | 343.5 g | 125% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 337.2 g | ||
| Protein | 110.1 g | 220% | |
| Vitamin D | 10.6 mcg | 53% | |
| Calcium | 1909 mg | 147% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 2350 mg | 50% | |
*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.
