Venezuelan Quesillo

Name: Venezuelan Quesillo
Yield: 8
Cuisine: Venezuela
Ingredients: Sugar (for caramel) — 200 g (1 cup); Water — 3 tbsp; Eggs — 6; Condensed milk — 1 can (400 ml/14 oz); Evaporated milk — 1 can (400 ml/14 oz); Vanilla extract — 1 tsp

The Quirky Foodster Team

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Servings

Ingredients

Sugar (for caramel) — 200 g (1 cup)
Water — 3 tbsp
Eggs — 6
Condensed milk — 1 can (400 ml/14 oz)
Evaporated milk — 1 can (400 ml/14 oz)
Vanilla extract — 1 tsp

Method

Preheat the oven to 160°C (325°F).
Make the caramel: combine the sugar and water in a saucepan and cook over medium heat, without stirring, until it turns a deep amber colour, about 6-8 minutes.
Quickly pour the caramel into the bottom of a round baking tin or bundt pan, tilting to coat the base evenly.
Blend or whisk together the eggs, condensed milk, evaporated milk and vanilla extract until smooth.
Pour the custard mixture over the caramel in the prepared tin.
Place the tin in a large roasting tray and add hot water to the tray, reaching halfway up the sides of the tin.
Bake for 50-60 minutes, until the custard is just set but still slightly wobbly in the centre.
Cool completely, then refrigerate for at least 4 hours, or overnight, before serving.
To serve, run a knife around the edge and invert onto a large plate, allowing the caramel sauce to pour over the custard.

Introduction: Quesillo is Venezuela's beloved take on caramel custard, denser and often richer than its French or Spanish counterparts, frequently made with condensed and evaporated milk.

Cultural Background: Quesillo is Venezuela's beloved take on caramel custard, denser and often richer than its French or Spanish counterparts, frequently made with condensed and evaporated milk. It's a staple dessert at family gatherings and celebrations across the country.

Tips: Watch the caramel closely — it should be a deep amber, not burnt, for the best flavour. A water bath is essential for gentle, even cooking that prevents the custard from curdling. Chilling thoroughly overnight gives the cleanest slice and the best flavour development.

Variations: Add a splash of rum to the custard mixture for extra depth. Top with toasted coconut flakes after unmoulding. Add a little orange or lemon zest to the custard for a citrus note. Vegetarian as written; not easily converted to vegan, as eggs and condensed/evaporated milk are essential to the custard's texture.

Storage: Refrigerate, covered, for up to 5 days.

Reheating: Not applicable — this dessert is served cold and is not reheated.

FAQs:

Q: How is quesillo different from flan?

A: Quesillo is typically denser and richer than a classic French or Spanish flan, thanks to the generous use of condensed and evaporated milk in the Venezuelan recipe.

Q: Why does the custard need a water bath?

A: A water bath provides gentle, even heat, preventing the custard from curdling or developing air bubbles during baking.

Q: Can I make this dessert ahead of time?

A: Yes, it needs to chill for several hours or overnight anyway, making it an excellent make-ahead dessert for gatherings.