Venezuelan Quesillo
Indulge yourself with this luscious Venezuelan Quesillo, a smooth and creamy custard infused with a hint of vanilla and optional rum. The rich caramel base adds a touch of elegance, making this dessert a delightful treat for any occasion.
Ingredientes
- 5 Large eggs at room temperature
- 1 can (14 ounces) of sweetened condensed milk
- 1 cup Whole milk
- 1 tsp Pure vanilla extract
- 1 Tbsp Rum
For the Caramel:
- 1/2 cup Granulated sugar
- 1/4 cup Water
Instrucciones
Create the Caramel:
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In a medium saucepan over medium heat, combine the sugar and water.
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Stir gently until the sugar has dissolved, then increase the heat slightly.
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Allow the syrup to bubble until it reaches a light amber hue, keeping a watchful eye as it can easily burn.
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Once it has achieved the desired color, remove the pan from the heat immediately to prevent bitterness.
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Pour the caramel into your chosen mold and allow it to cool and harden.
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Then, preheat your oven to 350°F (180°C), positioning a rack in the center.
Blend the Ingredients:
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In a blender, combine the eggs, sweetened condensed milk, whole milk, vanilla extract, and rum if using.
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Process quickly until smooth and well-mixed.
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Pour the blended mixture over the cooled caramel in the mold.
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Cover with a lid or aluminum foil.Place the filled mold in a larger, shallow baking dish and create a water bath by adding enough hot water to come halfway up the sides of the mold.
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Carefully transfer to the preheated oven.
Bake the Quesillo:
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Bake for 45 minutes to 1 hour or until a toothpick inserted in the center comes out clean (the center may still wobble slightly but will set as it cools).
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Remove from the oven and allow to cool to room temperature, then refrigerate overnight for best flavor.
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To unmold, run a thin knife around the edge of the Quesillo and invert onto a large, slightly deep plate to catch the caramel.
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Serve chilled and savor every glorious bite.