Quesillo: The Venezuelan dessert that cannot be missed at a party.
Hello friends of read.cash, for me it is a pleasure to share with you this Venezuelan sweet or dessert recipe that is never missing at a birthday party: cake, jelly and quesillo. We really have many options to find the products on the shelves despite their cost, not to mention them.
I want to tell you that quesillo, many people know it as flan in some countries, for me it is really a very, very simple dessert to make and it is something that my whole family likes, from the youngest to the oldest.
In this opportunity I want to tell you that from generation to generation my grandmother has been the precursor of the creation of dishes and desserts. And it is something that fascinates me. I believe that all recipes are practically the same, only that some have more or less amount of eggs, but in the end we will have the same dessert.
My grandmother is the most reliable source. And, she recommended me to make it in the following way.
I clarify that making a rich quesillo has practically no science, simply what we will do is mix the ingredients; if we want to do it in a blender or simply in a bowl.
For them we will need the following ingredients:
For the quesillo:
- 1 can 14 oz/397 grams of condensed milk.
- 1 1/2 cups of milk
- 5 eggs
- 1 teaspoon vanilla
For the caramel:
- 1/2 cup water
- 1 cup sugar
1. First we are going to preheat the oven to 180 degrees C (350 F).
2. Second we have to place a cheese pan with a low heat and add the sugar and water. Here we move the mixture with a preferably wooden spoon until the sugar is completely dissolved in the container.
3. Third we remove the caramel already made in the fire until it becomes a thick texture and it acquires a golden color.
4. Fourth, we need a blender, electric mixer or a hand mixer, we need to mix the condensed milk, eggs, milk, vanilla.
5. Now we pour the cheese mixture over the caramel and put the lid on. We take into account that if we are not using a cheesecake maker, we should cover the mold preferably with aluminum foil.
6. In a bain-marie, place the cheese mold in a larger pan filled at least halfway with water.
7. Bake for one hour or until you can insert a toothpick in the center of the quesillo and it comes out clean. Keep in mind that we should check the oven every 20 minutes to make sure we have enough water in the large tray.
8. When the quesillo is ready, remove from the oven and let it rest for at least 30 minutes. Once the quesillera is at room temperature, place the quesillo in the refrigerator for 2 hours to let it cool completely.
9. When the cheese is well chilled, peel off the edges with a small spatula or a table knife. Carefully unmold on a plate and serve.
We can make use of liquid milk or water; in case we use water we can add a few spoonfuls of powdered milk. That is if we like it creamier.
I like to take into account that rum is optional but I recommend it, because it gives that special flavor to the dessert.
I should clarify that the quesilleras in my country are round molds, generally of medium size, made of aluminum and this is where the delicious quesillos are prepared.
I wish you have a good taste and have a nice day!
Traducido por https://www.deepl.com/es/translator