Quesillo is a Venezuelan dessert made from a combination of caramel and custard. In other parts of the world, it is also known as flan and is very similar to the creme caramel dish. Quesillo is made from eggs, condensed milk or milk and sugar, and caramelized sugar. Quesillo has a very distinct texture that is jelly-like and the flavor is very sweet.
Origin & Cultural Significance
Venezuelan Quesillo is thought to originate from the Canary Islands, an autonomous region of Spain off the Western Coast of Africa. The original dish, Asada Española, was brought over from the Canary Islands to Venezuela by the Spanish during the Colonial times. The dish now combines a blend of European and indigenous techniques.
While the dish is Venezuelan, you can find varieties all over Latin America, with each country adding its own twist to the dish. The name ‘Quesillo’ means little cheese due to the dessert’s small pores resembling cheese holes. The holes are created from the use of whole eggs in the dish – unlike flan, which only uses egg yolks.
The dish is a comfort food for many Venezuelan families and is particularly enjoyed during special occasions such as holidays, Christmas and family celebrations. The dish is cooked in a mold, that is submerged in a water bath. One of the biggest characteristics is the caramel coating that forms on the dessert while it is cooking.
Venezuelan Quesillo Recipe
Quesillo is a Venezuelan dessert made from a combination of caramel and custard. In other parts of the world, it is also known as flan and is very similar to the “creme caramel” dish. Quesillo is made from eggs, condensed milk or milk and sugar, and caramelized sugar.
Ingredients
- Granulated sugar - 1 cup
- Eggs - 4
- Sweetened condensed milk - 1 can (14 oz.)
- Evaporated milk - 1 can (12 oz.)
- Cream cheese - 4 oz.
- Vanilla extract - 1 tbsp
Instructions
- Preheat your oven to 350°F (177°C).
- In a saucepan, melt granulated sugar over medium heat until it turns into a golden caramel.
- Pour the caramel into a round cake pan, ensuring the bottom is evenly coated.
- In a blender, combine eggs, sweetened condensed milk, evaporated milk, cream cheese, and vanilla extract. Blend until smooth.
- Pour the mixture into the caramel-coated cake pan.
- Cover the pan with aluminum foil and place it in a larger baking dish. Fill the larger dish with hot water, creating a water bath for even baking.
- Bake in the preheated oven for 50-60 minutes or until the Quesillo is set but still has a slight jiggle in the center.
- Allow the Quesillo to cool, then refrigerate for at least 4 hours or overnight.
- To serve, run a knife around the edges of the pan, place a serving plate on top, and invert the Quesillo onto the plate.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 264Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 122mgSodium: 135mgCarbohydrates: 33gFiber: 0gSugar: 33gProtein: 8g
Nutrition is provided and calculated by Nutritionix. It is for general information purposes and is only a rough estimation.