Low Sodium Venezuelan Quesillo
Indulge in the creamy delight of Low Sodium Venezuelan Quesillo, a lighter twist on the traditional Latin American dessert. Perfect for anyone seeking lower sodium options without compromising on flavor, this luscious flan features silky smooth custard made with low-sodium sweetened condensed milk, whole milk, and a hint of vanilla extract. The real treat lies in its glistening golden caramel topping, crafted from a simple combination of sugar and water. Baked gently in a bain-marie to achieve its characteristic velvety texture, this dessert is easy to prepare and ideal for special occasions. Serve chilled and wow your dinner guests with every spoonful of this rich yet light Venezuelan favorite!
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Recipe Information
Ingredients
- 3 tablespoons Sugar
- 4 large Eggs
- 14 ounces Low-sodium sweetened condensed milk
- 14 ounces Whole milk
- 1 teaspoon Vanilla extract
- 2 tablespoons Water
Instructions
Preheat your oven to 350°F (175°C). Prepare a bain-marie (water bath) by filling a roasting pan with hot water about halfway up the sides of the mold you will use for the quesillo. Set aside.
In a small saucepan, combine 3 tablespoons of sugar and 2 tablespoons of water over medium heat. Swirl (do not stir) the mixture until the sugar completely dissolves and turns a light amber color to form caramel. Be careful not to burn it.
Immediately pour the caramel into a round 8-inch baking mold or flan mold, tilting the mold to evenly coat the bottom and slightly up the sides. Allow the caramel to harden while you prepare the custard.
In a blender, combine the eggs, low-sodium sweetened condensed milk, whole milk, and vanilla extract. Blend on low speed until the mixture is smooth and fully combined, about 30 seconds. Avoid over-blending to prevent excess air bubbles.
Carefully pour the custard mixture into the prepared caramel-lined mold. Cover the mold tightly with aluminum foil to prevent a skin from forming on the surface during baking.
Place the covered mold into the prepared roasting pan (bain-marie) and transfer to the oven. Bake for 60 minutes or until the custard is set but still slightly jiggly in the center when tapped gently.
Remove the mold from the water bath and let it cool to room temperature. Once cooled, refrigerate the quesillo for at least 4 hours or preferably overnight to set completely.
To serve, run a thin knife around the edge of the mold to loosen the quesillo. Invert a serving plate over the top and carefully flip the mold and plate together. Remove the mold to reveal the caramel-coated quesillo. Slice and enjoy!
Nutrition Facts
Calories |
2414 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.1 g | 100% | |
| Saturated Fat | 40.1 g | 200% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 924 mg | 308% | |
| Sodium | 635 mg | 28% | |
| Total Carbohydrate | 349.0 g | 127% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 335.9 g | ||
| Protein | 77.8 g | 156% | |
| Vitamin D | 8.5 mcg | 42% | |
| Calcium | 1926 mg | 148% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 2204 mg | 47% | |
*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.
