How to Make Quesillo: Typical Venezuelan Dessert

by Mónica Martínez Paz

This is a kind of caramel flan

Supplies

  • 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)
  • Instructions

    Step 1

    Are you ready? Preheat oven to 350 degrees F (175 degrees C)

    Step 2

    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

    Step 3

    Heat the burner to medium heat and pour the sugar into the can

    Step 4

    Add the water and stir with a spoon

    Step 5

    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

    Step 6

    Coat all the can (bottom and sides) with the caramel

    Step 7

    This is how it should be coated

    Step 8

    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

    Step 9

    Wait for the caramel to cool down and harden. Then pour the mix into the can and close the lid

    Step 10

    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

    Step 11

    This is how you know when it's ready. Insert a knife or toothpick and if it comes out clean, the quesillo is done

    Step 12

    Take it out of the oven, open the can and let it cool for about 4 hours

    Step 13

    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!