Venezuelan quesillo

Name: Venezuelan quesillo
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 8
Cuisine: Venezuela
Ingredients: 150 g Sugar; 3 tbsp Water; 5 Eggs; 1 can sweetened condensed milk (397 g); 400 ml Whole milk; 1 tsp Vanilla extract; 1 tbsp Dark rum (optional)

Venezuela’s caramel custard, made with condensed milk and whole eggs, which gives it its famous tiny holes like a cheese.

65 min15 prep · 50 cook
MediumDifficulty
310 kcalper serving

Ingredients

8 servings

Sugar150 g
Water3 tbsp
Eggs5
sweetened condensed milk (397 g)1 can
Whole milk400 ml
Vanilla extract1 tsp
Dark rum (optional)1 tbsp

Missing something? Ingredients with × can be left out.

Steps

1
Cook the sugar and water in a quesillera or 20 cm mould until amber, then tilt to coat the sides.
2
Blend the eggs, condensed milk, milk, vanilla and rum for a minute.
3
Pour over the caramel and cover the mould tightly with its lid or foil.
4
Cook in a bain-marie in the oven at 180 °C until set and a knife comes out clean.
5
Let it cool, then chill for at least 4 hours.
6
Run a knife around the edge and turn it out onto a plate with all its caramel.

Tips and questions

What’s the difference between quesillo and flan?: Quesillo uses whole eggs and condensed milk blended together, which traps air and creates its characteristic holes.
Can I make it the day before?: It’s actually better that way. It keeps 3–4 days in the fridge, and the caramel turns fully liquid overnight.

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Venezuelan quesillo

Ingredients

Steps

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