The Quesillo is a delicious typical Venezuelan dessert and perhaps one of the best known, it can not 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 yolk of the egg are added. Each family puts its special touch that goes from vanilla, lemon zest, rum or even the amount of eggs, in each house there is a unique quesillo, you will never taste one equal to another. There are also some versions such as coconut cheese, auyama, chocolate, corn, pineapple, cream cheese, parchita, coffee and dulce de leche to name a few. Imagine how divine it is to have a snack in the afternoon with a piece of quesillo and have a bold (so we say to black coffee or espresso).
Ingrendients:
-1 can of condensed milk
-5 eggs
-5 tablespoons sugar (for caramel)
-1 splash of rum
-Milk (the same measure of the can of condensed milk)
-Vanilla
Preparation:
-In a round metal can of Danish type cookies add ¼ of water and 5 tablespoons of sugar, move constantly but avoid burning, that is the caramel and the color should be golden.
-Even hot, the caramel should be spread throughout the mold and then allowed to cool.
-Apart is put in the blender (or if you want you can use the blender) eggs, condensed milk and milk, until it is homogeneous (approx. 3 minutes).
-A little vanilla, and / or rum is added at the end.
The mixture is incorporated into the mold and placed in a water bath for one hour and 15 minutes.
-Note: If the water bath is in the oven, the temperature should be 350 ° F or 175 ° C.
-You can insert a toothpick, if it comes clean it is ready.
-Meet it to the refrigerator for at least 5 hours, unmold and serve.
I hope you liked this information made by this humble server: 
