Sugar-Free Venezuelan Quesillo
Indulge guilt-free in the rich, velvety delight of Sugar-Free Venezuelan Quesillo, a wholesome twist on the classic flan dessert. Made with erythritol or monk fruit sweetener, this recipe delivers the beloved creamy texture and golden caramel glaze without refined sugar, catering perfectly to sugar-conscious foodies and dessert lovers seeking healthier options. Featuring a harmonious blend of unsweetened condensed milk, whole milk, eggs, and a hint of vanilla, this quesillo is baked in a water bath to achieve its signature custard-like consistency. Optional lemon zest adds a subtle citrus aroma for an elevated flavor profile. Whether served as a light yet indulgent finish to your meal or offered at celebrations, this sugar-free treat is sure to impress!
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Recipe Information
Ingredients
- 120 grams Erythritol or Monk Fruit Sweetener
- 50 milliliters Water
- 5 large Eggs
- 400 milliliters Unsweetened Condensed Milk
- 400 milliliters Whole Milk
- 1 teaspoon Vanilla Extract
- 1 teaspoon Lemon Zest (optional)
Instructions
Preheat your oven to 160°C (320°F).
In a small saucepan, combine 120 grams of erythritol or monk fruit sweetener with 50 milliliters of water. Cook over medium heat, stirring constantly, until the mixture takes on a golden-brown color and thickens slightly to form a caramel-like syrup. Remove from heat immediately.
Pour the sugar-free caramel into a 20 cm (8-inch) round flan mold, tilting the mold to evenly coat the bottom. Set aside to cool.
In a blender, combine 5 large eggs, 400 milliliters of unsweetened condensed milk, 400 milliliters of whole milk, 1 teaspoon of vanilla extract, and 1 teaspoon of lemon zest (if using). Blend until smooth and fully combined.
Pour the blended mixture gently into the caramel-coated flan mold. Cover the mold tightly with aluminum foil to prevent water from seeping in during baking.
Place the flan mold in a large, deep baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the mold to create a water bath.
Carefully transfer the baking dish to the preheated oven and bake for 50–60 minutes, or until the center of the quesillo is set but still slightly jiggly when tapped.
Remove the flan mold from the water bath and let it cool to room temperature. Once cool, refrigerate for at least 4 hours, or preferably overnight, to allow the quesillo to set completely.
To serve, run a knife around the edges of the quesillo to loosen it from the mold. Place a serving plate over the mold and quickly invert it to release the quesillo onto the plate. The caramel will flow over the top as a glaze.
Slice and enjoy your sugar-free Venezuelan quesillo!
Nutrition Facts
Calories |
1464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.3 g | 73% | |
| Saturated Fat | 29.0 g | 145% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 1047 mg | 349% | |
| Sodium | 893 mg | 39% | |
| Total Carbohydrate | 277.2 g | 101% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 156.7 g | ||
| Protein | 72.0 g | 144% | |
| Vitamin D | 9.7 mcg | 48% | |
| Calcium | 1602 mg | 123% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 2289 mg | 49% | |
*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.
