The traditional Venezuelan quesillo is our dessert par excellence, creamy and easy to prepare.
Preparation time: 15 minutes
Cooking time: 1 hour
Quantity: 8-10 portions
Ingredients:
- 5 eggs, at room temperature
- 1 can (390 grams) of condensed milk
- Milk
- 1 teaspoon vanilla
- 1 tablespoon rum (optional)
**For the caramel:**
- 1/2 cup white sugar
- 1/4 cup water
Preparation:
1. Preheat the oven to 350°F / 180°C.
2. **To make the caramel:** In a saucepan over medium heat, place the sugar and water to make a syrup until it takes on a light amber color; once it starts to take on color, it is easy to burn, so keep an eye on it and remove it from the heat before it gets too dark or it will taste bitter. Pour the caramel into the mold where you will make the quesillo and let it cool.
3. In a blender, combine all the ingredients for the quesillo: eggs, condensed milk, and the same measure of liquid milk or water as the can, vanilla, and rum if using. Process everything quickly.
4. Pour the mixture into the mold with the caramel, cover with a lid or aluminum foil. Place the quesillo mold in a larger dish with water in the oven and bake for 50 minutes to 1 hour, until a toothpick inserted into the center comes out clean (the center of the quesillo may jiggle a little, but it will settle as it cools).
5. Remove from the oven and let cool completely at room temperature, then refrigerate preferably overnight (it tastes better that way).
6. To unmold, run a thin knife around the edges of the quesillo, then invert it onto a large, shallow plate to let the caramel drizzle down. Serve, enjoy, and savor every glorious bite.
Note:
The rum is optional but highly recommended as it adds a special flavor to the dessert.
