Traditional Venezuelan Quesillo

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3 years ago

El Quesillo is a delicious typical Venezuelan dessert and perhaps one of the best known, it cannot be missing on a birthday or simply when "a cake is chopped", always accompanied by a rich jelly, making a perfect trio of flavors. The quesillo owes its name to the holes so particular that they resemble a Swiss cheese. It is the Creole version of the flan, but it differs in its texture and in that both the white and the egg yolk are added. Each family adds its special touch that ranges from vanilla, lemon zest, rum or even the amount of eggs, in each house there is a unique cheese, you will never taste one like the other. There are also some versions such as coconut cheese, auyama, chocolate, corn, pineapple, cream cheese, parchita, coffee and dulce de leche just to name a few. Imagine how divine it is to have an afternoon snack with a little piece of cheese and have a negrito (that's what we call black coffee or espresso).

INGREDIENTS

1 can of condensed milk

5 eggs

5 tablespoons of sugar (for the caramel)

1 splash of rum

Milk (the same size as the can of condensed milk)

Vanilla

PREPARATION

In a round metal tin of Danish type cookies add ¼ of water and 5 tablespoons of sugar, stir constantly but avoid burning, that is the caramel and the color should be golden.

Still hot, the caramel should be spread throughout the mold and then allowed to cool.

Separately put the eggs, condensed milk and milk in the blender (or if you want you can use the mixer) until homogeneous (approx. 3 minutes).

Add a little vanilla, and / or rum at the end.

Add the mixture to the mold and put it in a water bath for one hour and 15 minutes.

Note: If the bain-marie is in the oven, the temperature should be 350 ° F or 175 ° C.

You can insert a toothpick, if it comes out clean it is ready.

Put it in the refrigerator for at least 5 hours, unmold and serve.

Here are some tips:

- Eggs must be at room temperature when liquefied and are as fresh as possible (no eggs that have been in the fridge for 2 months)

-The caramel should not burn too much, but it becomes bitter.

-I use liquid milk (the cardboard or bottle) powdered milk makes the cheese very creamy and almost no holes come out.

-The traditional cheese has condensed milk, that helps give it that special texture.

-In order to make the holes more noticeable, liquefy the eggs, condensed milk, milk and rum at low speed and for less than a minute, so the mixture fills with air bubbles.

Enjoy it!

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Comments

It is very delicious food. It is one of the best food. Because this food is very tasty. Keep writing this kind of thing.

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3 years ago

Wow this food I know very tasty and healthy....Now a days it is very popular food thanks for the food article...

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3 years ago

Wow this look like a very tasty food. it is a popular dish in our country.. I will try my best to make it in my house. Thank you for information.

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3 years ago