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Are you ready? Preheat oven to 350 degrees F (175 degrees C)
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This is a typical aluminum can from Venezuela but you can use a normal aluminum cookie can or a normal aluminum pan with a lid
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Heat the burner to medium heat and pour the sugar into the can
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Add the water and stir with a spoon
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Continue to stir until you get this color and this consistency. At this point take the can out of the burner and immediately coat the can like I show in the next step
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Coat all the can (bottom and sides) with the caramel
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This is how it should be coated
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Put the rest of the ingredients in the blender: eggs, vanilla, rum, condensed milk and reg milk. To measure the amount of milk use the empty can of condensed milk. Blend at full speed for 20 seconds
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Wait for the caramel to cool down and harden. Then pour the mix into the can and close the lid
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Put the can inside an oven pan and fill the pan with water at room temperature until about halfway up the sides of the can. Cook it for about 50 minutes to 1 hour
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This is how you know when it's ready. Insert a knife or toothpick and if it comes out clean, the quesillo is done
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Take it out of the oven, open the can and let it cool for about 4 hours
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Gently shake the can to be sure that the quesillo is separated from the borders. Cover the can with a serving tray. Flip it and slowly lift the can. Put it in the fridge for at least 6 hours. Enjoy!
Ingredients
| 3 | eggs |
| 1 | can sweetened condensed milk |
| regular milk (same quantity as of condensed milk) | |
| 1 | Tablespoon of liquid vanilla extract |
| ½ | Cups of sugar |
| 6 | Tablespoons of water |
| 1 | Tablespoon rum (optional) |