Venezuelan Quesillo
Delight your taste buds with the silky decadence of Venezuelan Quesillo, a beloved Latin American dessert that’s as irresistible as it is simple to make. Featuring a rich blend of sweetened condensed milk, whole milk, and eggs, this indulgent treat boasts a creamy texture akin to flan, but with a unique twist. The golden caramel topping, which forms as the dessert bakes, delivers a luscious sweetness that perfectly complements the custard. Prepared using a bain-marie technique, Quesillo achieves its signature smoothness and flawless consistency, while the addition of vanilla extract infuses every bite with a subtle aromatic note. Whether enjoyed chilled at the end of a meal or shared at gatherings, Venezuelan Quesillo is the ultimate crowd-pleaser for fans of traditional Latin desserts.
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Recipe Information
Ingredients
- 200 grams Sugar
- 397 grams Sweetened condensed milk
- 397 ml Whole milk
- 5 large Eggs
- 1 teaspoon Vanilla extract
- 60 ml Water
Instructions
Preheat your oven to 350°F (175°C).
To make the caramel, combine sugar and water in a small saucepan over medium heat. Stir until sugar is dissolved, then increase the heat and allow it to caramelize to a deep golden color without stirring.
Immediately pour the caramel into a 1-liter round mold or flan pan, tilting the mold to evenly coat the bottom. Be cautious as the caramel is extremely hot.
In a blender, combine the sweetened condensed milk, whole milk, eggs, and vanilla extract. Blend until well incorporated and smooth.
Gently pour the milk mixture over the solidified caramel in the mold.
Cover the mold with aluminum foil to prevent the top from browning too much during baking.
Place the mold in a larger baking dish and fill the baking dish with hot water halfway up the sides of the mold, creating a water bath (bain-marie).
Carefully transfer the setup to the preheated oven and bake for about 60-70 minutes, or until a knife inserted near the center comes out clean.
Once the quesillo is baked, remove it from the water bath and allow it to cool to room temperature before refrigerating for at least 4 hours, or overnight for best results.
To serve, run a thin knife around the edge of the mold to release the quesillo. Carefully invert it onto a serving plate, ensuring all the caramel syrup coats the top.
Slice into portions and enjoy your homemade Venezuelan Quesillo!
Nutrition Facts
Calories |
2698 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.0 g | 92% | |
| Saturated Fat | 37.2 g | 186% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 1114 mg | 371% | |
| Sodium | 1019 mg | 44% | |
| Total Carbohydrate | 436.5 g | 159% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 436.7 g | ||
| Protein | 76.2 g | 152% | |
| Vitamin D | 10.4 mcg | 52% | |
| Calcium | 1777 mg | 137% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 2445 mg | 52% | |
*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.
