Easy Quesillo Recipe: how to make a delicious dessert

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With whole milk, rum, eggs, sweetened condensed milk, and a runny caramel topping, the Venezuelan dessert known as quesillo is comparable to crème caramel. There are numerous versions of this treat throughout the nation, some of which include chocolate, fruits like pineapple and mango, or even are dusted with freshly grated coconut.

It is stated that throughout Latin America, the quesillo correlates to a variety of preparations that are highly dissimilar from one another. For instance, in Nicaragua, this term refers to a tortilla packed with cheese, while in Mexico it refers to a cheese that is similar to mozzarella. It goes without saying that the history of this preparation is intimately related to that of condensed milk. Although the production method was invented in the United States in the middle of the 19th century, very little of it was ever used.

First, many American, British, or Australian forces will include condensed milk in their survival rations. Nestlé opened plants all over the world, mostly in Brazil and Australia, between 1910 and 1930, flooding the Asian and South American markets with their product.

The brand will be smart enough to include recipes for dishes like Torta De Tres Leche in Peru or later, the brigadeiro in Brazil, on the box. These marketing strategies are what will make these pastries so well-liked in various nations. To get back to our breakfast, the Venezuelan quesillo is now available outside of Venezuela, particularly in the Canary Islands where there is a sizable Venezuelan diaspora.

Ingredients

For the caramel

• 200 grams of sugar
• 3 tbsp water

For the quesillo

• 6 eggs
• 430 grams of sweetened condensed milk
• 430 grams of whole milk
• 2 teaspoons of vanilla extract
• 2 cl of rum

Preparation

1. To make the caramel, combine the sugar and water in a saucepan. Melt the sugar in a saucepan over medium heat. Increase the heat and continue to cook until you get a golden caramel (the sugar temperature must hit 123°C).
2. Pour the caramel into a 23 cm diameter springform pan right away. Making circular motions, spread the caramel over the whole surface of the mold.
3. Make the quesillo: In a mixing dish, combine the eggs, sweetened condensed milk, whole milk, vanilla essence, and rum. Whisk the mixture vigorously. Fill the mold halfway with the mixture.
4. Place the silicone mold on a baking sheet. Cover the mold with aluminum foil and pour boiling water around it.
   Bake for half an hour at 180°C. Halfway through cooking, remove the foil.
5. Allow the quesillo to cool to room temperature before refrigerating it overnight.
6. Flip the quesillo onto a flat plate to unmold it.