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Continuing with the challenge of @ArteFM, I will write this time about the Quesillo de Café, who doesn't like Quesillo, it's been a long time since we made it, it is extremely simple to make, unfortunately a good part of my images have disappeared, so I will help myself with the images I get on the web along with the recipe we have always used to make it.
As always a little history for our popular Quesillo.
It is difficult to know exactly where the Quesillo originated for the first time, it is assumed that it was the immigrants from the Canary Islands, who prepared the Egg Flan, this was a very popular dessert in Europe, its name comes from the German word "Flado" which means flat cake, The Romans used to sprinkle pepper on it, with the passing of time they began to use sugar in the form of caramel. There is a difference between Flan and Quesillo, which is the use of egg yolks in Flan, while in Quesillo the whole egg is used.
Quesillo is such a popular dessert in Venezuela that it is difficult to find a house without a quesillera, it can be made of stainless steel, aluminum or even a cookie container.
It is said that its preparation dates back to the beginning of World War I, when several products with which different sweets were prepared became scarce. Its name probably comes from the similarity it has with the llanero cheese, due to the amount of holes it has, being Venezuela the only place where it is known as Quesillo.
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There is no single recipe on how to prepare it, it is generally made by tradition or by the recipes of our parents and grandparents. There are those who use eggs, milk, sugar, corn starch, condensed milk, in short there are many variants, as for the quantities, it also varies a lot.
In the first recipes condensed milk was not used and in order to make it with many holes, it is essential to beat the quesillo by hand. Nowadays, besides using condensed milk, the blender is also used, but the consistency of the quesillo is still firm.
For a long time, quesillos have been given a different flavor, using fruits such as: coconut, strawberries, guava, orange, lemon, pineapple, as well as other ingredients such as chocolate, vanilla, rum, coffee, among others.
PREPARATION OF COFFEE QUESILLO
1 can of condensed milk
1 can of strong coffee (the amount corresponds to the measure of the can of condensed milk)
6 tablespoons of sugar (for the caramel)
Pour the 6 tablespoons of sugar in a quesillera or mold of approximately 18 cm in diameter. Put it over low heat and let the sugar melt until it takes the color of caramel, using kitchen gloves, take the mold and turn it around while the sugar melts, being very careful not to burn yourself, when the sugar melts, turn off the stove. Then you go around and spread it all over the bottom, it will harden, let it cool completely.
Now we are going to prepare the Bain Marie, we take a larger pot with water, we take our quesillera or mold and we sink it to the bottom of the pot, the water should reach half of our mold.
We proceed to use the blender, add the condensed milk and the strong coffee (it has to be very strong coffee so that it leaves its flavor in the quesillo), then add the eggs one by one, we must blend it very well until it is completely mixed. Then pour it into the mold where we have the caramel.
We introduce our mixture in the Bain Marie, we turn on the stove and cover, from the moment the water starts to boil we will calculate 1 hour for the quesillo to be ready, every so often we check that it does not run out of water, we will add more water if necessary. When it is ready, turn off the stove, remove the lid and let it cool completely, now run a knife along the walls of the mold because it may have stuck somewhere, shake the mold a little to verify that it is unstuck and then put a slightly deep dish on top of the mold and turn it over very quickly to unmold it.
Enjoy our delicious Coffee Cheese.... Enjoy your meal