Quesillo Custard from Venezuela

Today I am introducing the Venezuelan dessert to you named “quesillo”. Quesillo is the Venezuelan name for a custard that is normally known as flan. Flan originates in Spain and is commonly consumed and enjoyed in Latin America as well. There is a reason I have several flan recipes on my blog, you may try the classic flan, flan with pineapple, flan with coconut, chocoflan with a chocolate cake and the cousin called leche asada, which does not require a watherbath. There are a lot of recipes out there, each family has their little secret. However, what they usually have in common is a) the caramel layer on top and b) milk or heavy cream and eggs. But that is about it, some recipes require only egg yolks, others use the full egg, some may ask just for milk and others only cream. Quesillo does use sweetened condensed milk and usually a dash of rum for extra flavor. Preparing this dish only requires around 10-15min, the rest will be taken care of by the oven and fridge. The word “quesillo” comes from the Spanish word “queso” as a slice may look a bit like a slice of queese with some holes in it.

I adapted the original recipe slightly. In Munich I always see condensed milk in cans of 400 grams, not 450, so I decided to simply reduce the amount a little. I also have to say that I prefer making caramel the “dry” way, which means you only melt sugar and do not add any water. It requires a bit more skill as you have to be sure that the temperature is not too hot or you burn it, but I personally find it is much faster than if you add water. It takes forever until the water evaporates. If you are scared of caramel, I would recommend you try the “wet” version, which means you add the same amout of water. Other than that I hope you enjoy this Venezulan dish!

Credit: 1000Leckerbissen (in German)

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Quesillo Custard from Venezuela

Prep Time: 15min – Cooking Time: 1 hr – Total Time: 1hr 15min

This quesillo custard from Venezuela comes together in about 15 minutes or less. The oven and fridge are going to take care of the rest.

Ingredients

• 100 grams of regular sugar
• 1 can (400g) of sweetened condensed milk
• 400 grams of milk measured in the can
• 5 eggs
• 1 teaspoon of vanilla extract
• 1 tablespoon of rum (can be omitted)

Instructions

1

Heat the sugar in a frying pan on medium heat until it becomes caramel. Meanwhile look for a pot with a lid you can place in another cassrole. Also look for the casserole and bring water to a boil for the waterbath. Preheat oven to 180 degrees Celsius.

2

Combine the sweetened condensed milk, the milk (measure with the same can), eggs, vanilla extract, and rum, if using, in a large bowl and whisk until combined.

3

Pour the caramel in the pot, swirling a little so that it covers the bottom. It will harden immediately, so you need to be fast. Pour the egg mix on top, then place the lid on top. Put the pot into the casserole, then pour the boiling water into the casserole covering at least 1-2cm. Bake for about 70min on medium rack, as with a cake, an inserted toothpick should come out clean.

4

Let the quesillo sit in the oven with the temperature turned off, then slowly let come to room temperature. Transfer to the fridge and let chill at least for a few hours or overnight. Once ready, you may heat the pot briefly to release the caramel, the release the edges with a knife and insert onto a plate. Enjoy.

If you are into flan, check out below recipes already on my blog:

Flan – an egg custard

Coconut flan

Pineapple flan

Leche asada – cooked milk dessert