Low Fat Venezuelan Quesillo
Indulge in the creamy, caramel-coated goodness of this Low Fat Venezuelan Quesillo, a lighter twist on a traditional Latin American custard dessert. Perfect for those seeking a healthier take on indulgence, this recipe uses low-fat sweetened condensed milk and milk to cut calories while preserving the rich, velvety texture that quesillo is famous for. Featuring a golden caramel layer as its luscious crown, the dessert is baked in a bain-marie for that perfect flan-like consistency. With only 15 minutes of prep time, this guilt-free treat comes together effortlessly and serves as the ideal dessert for any occasion. Serve it chilled, and let the caramel drizzle work its magic as it complements the smooth vanilla-infused custard.
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Recipe Information
Ingredients
- 1 can (14-ounce) Low-fat sweetened condensed milk
- 1 cup Low-fat milk
- 4 Eggs
- 1 teaspoon Vanilla extract
- 3 tablespoons Sugar
- 2 tablespoons Water
Instructions
Preheat your oven to 350°F (175°C).
In a small saucepan, combine the sugar and water over medium heat. Stir continuously until the sugar dissolves and turns into a golden caramel, approximately 5-7 minutes.
Quickly pour the caramel into a 9-inch round baking dish or flan mold, tilting the dish to evenly coat the bottom. Set aside and allow the caramel to harden.
In a blender, combine the low-fat sweetened condensed milk, low-fat milk, eggs, and vanilla extract. Blend until the mixture is smooth and well combined.
Carefully pour the blended mixture into the baking dish on top of the hardened caramel.
Prepare a water bath (bain-marie) by placing the baking dish in a larger roasting pan. Fill the roasting pan with enough hot water to come halfway up the sides of the baking dish.
Cover the baking dish with aluminum foil and bake in the preheated oven for 60 minutes, or until a knife inserted into the center of the quesillo comes out clean.
Remove the baking dish from the water bath and let it cool to room temperature. Once cooled, refrigerate the quesillo for at least 4 hours or overnight to fully set.
To unmold, run a knife around the edge of the quesillo to loosen it from the sides. Place a serving plate on top of the mold and invert it quickly but carefully, allowing the caramel to drizzle over the quesillo.
Slice and serve chilled. Enjoy this lower-fat version of the Venezuelan classic!
Nutrition Facts
Calories |
1762 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.6 g | 65% | |
| Saturated Fat | 29.1 g | 146% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 829 mg | 276% | |
| Sodium | 935 mg | 41% | |
| Total Carbohydrate | 249.1 g | 91% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 208.7 g | ||
| Protein | 59.6 g | 119% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 1473 mg | 113% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1609 mg | 34% | |
*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.
