Quesillo

Foodista Cookbook Entry

Category: Desserts & Sweets | Blog URL: http://monica-sweetbites.blogspot.com/2009/11/quesillo.html

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.


Photo: Monica
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Ingredients

For Caramel Sauce:
6 tablespoons of sugar
2 tablespoons of water
For Custard
1 (14-ounce) can of Condensed Milk
1 (14-ounce) can of whole milk (use empty condensed milk can for measure)
1/2 teaspoon of vanilla extract
1 teaspoon lime peel or ¼ grated
1 tablespoon of dark rum (could omit if desired, but I highly recommend not do do so)
6 eggs (4 whole eggs, 2 yolks)

Preparation

1
Turn oven to 400 Degrees
2
Make the Caramel:
3
In a heavy sauce pan and mix the sugar and water, over high heat. The sugar will start to boil and then will start to slowly turn colors on you, first into a pale amber, and escalating into a medium, dark color. When you see it turn into a dark rich color, remove from heat and pour into the baking dish.
4
Tilt back and forth to cover the bottom and sides of dish. get it nice and coated. Let the caremel in the pot cool, so put it aside.
5
Making the Custard:
6
In a blender, mix the condensed milk, whole milk, extract, grated lime, rum and eggs. Mix until well incorporated. Then pour custard into the coated caramel baking dish. Cover the top with aluminum foil, nice and tight. Then place into a bigger heavy dish/pan. You are ready for the water bath - Pour in enough hot water into larger pot to reach halfway up the sides of the baking dish. TIP: if you squeeze the previous peeled lime into the water, the pot you are using will not turn black during the baking process.
7
Slowly place into the middle rack of your hot oven and bake about 55 minutes, covered. Then uncovered and bake another 20 minutes. The custard is ready when you touch it and it feels firm but a bit wiggling in the middle. Take out of the oven - again, be very careful, since the water inside the large pot it's very hot! Set aside to cool off, about 30 minutes or so. Once is cooled, place in the fridge for at least 3-4 hours before serving. I recommen you leave it overnight.
8
When ready to serve and un-mold, dip the flan in a saucepan of hot water, or in the sink full of hot water from the tap for a few seconds. It should lose up, but sometimes, you need to run a knife around the edge to help it a bit. Invert the quesillo onto a plate with lip in order to save all that yummy caramel!

Tools

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About

Ok folks this is so easy, there is no excuse to make one every weekend. It's rich, its creamy and oh, so good.

In Venezuela, as well as most of Latin America, everyone makes Flan and most of you probably have tasted some type of version of this creamy custard dessert. In Venezuela we make our version of Flan and call it: "Quesillo". The ingredients are your basic eggs, milk, vanilla, caramel and sweeten condense milk and a dash of run. It is bake either in a pressure cooker, or in the oven using the bain-marie (also known as a water bath) technique. Or the most original way will be in a cracker/cookie can, which I will talk about later.

The desert gets its name because, "Queso" mean "cheese" in Spanish and when its bake right and un-molded, it comes out looking like a "cheese". And while its super simple to make, oddly enough, most of the Venezuelan makes it only during a special celebration. Every birthday party has a cake and a Quesillo.

The cast of ingredients is composed of eggs, sweeten condense milk, whole milk, vanilla, lime peel and rum. But first we need to make the yummy caramel sauce - all it takes is sugar and a bit of water.

Yield:

8

Added:

Wednesday, December 30, 2009 - 9:58am

Creator:

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