At Venezuelan parties, there is a dessert that can not be missed at any party. This is the Quesillo. As we know the cake can never go alone, you should always go in your perfect trio: cake, jelly and quesillo.
The quesillo is a delicious creole dessert that captivates adults and children and has a special place in the hearts of all Venezuelans.
The quesillo is considered a version of Spanish roast milk. It resembles, but it is still unique.
The preparation is 100% Venezuelan in origin and in its purest state is composed of: beaten eggs, condensed milk, vanilla essence and liquid milk.
It should not be confused with the flan, since the quesillo is prepared with whole eggs and the latter only takes the yolks.
Source: latiendavenezolana.com
Ingredients
1 can of condensed milk
5 eggs
5 tablespoons of sugar (for sweets).
1 splash of rum or liquor
Milk, to the same extent that condensed milk can.
Vanilla essence, sufficient quantity.
Preparation
In a metal container (which can be from a metal can, like Danish cookies, to a cheese shop if you have it on hand), add ¼ cup of water and 5 tablespoons of water to make the caramel. Move constantly avoiding the mixture to burn and even get a golden color.
With the caramel still hot, sprinkle it over the mold and let it cool.
Place in a blender: eggs, condensed milk and milk. Mix until a homogeneous mixture is obtained (for approximately 3 minutes). Add a little vanilla and rum at the end (if desired).
Add this mixture to the metal container and heat in a bain-marie for one hour and 15 minutes. After time and as if it were a cake, insert a toothpick. If it comes out clean, your quesillo will be ready.
Put it in the refrigerator for 5 hours, unmold, serve and enjoy.
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