Pineapple Quesillo Recipes

PINEAPPLE QUESILLO

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk sweetened condensed milk and eggs together in a bowl; add milk, 1 1/2 teaspoons syrup from canned pineapple, and rum and stir well.
• Pour remaining syrup from canned pineapple into a saucepan and cook over medium heat until bubbling and syrup darkens, 2 to 3 minutes. Remove saucepan from heat and pour syrup into a custard dish and tilt to completely cover the bottom. Arrange pineapple slices in the syrup and pour milk mixture over pineapple.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour. Cool to room temperature and refrigerate until chilled, at least 1 hour.

GUAJILLO CHILE AND PINEAPPLE ADOBO

Steps:

• Heat a dry skillet over low heat or preheat a broiler to low and position rack about 8 inches from the broiler. Place guajillo chiles in skillet or under broiler and toast on all sides until softened. Transfer guajillo chiles to a large bowl and cover with cold water. Let soak until softened, 20 minutes to 1 hour. Place chiles de arbol in skillet or under broiler and toast on all sides until blistered; set aside.
• Drain guajillo chiles and rinse well. Working in batches, combine the guajillos, pineapple, orange juice, chiles de arbol, garlic, cinnamon, cumin, cloves, and 2 cups water in the jar of a blender; blend until very smooth.
• Heat olive oil in a large heavy saucepan over medium heat. Pour in blended mixture and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until sauce is shiny and thickened, about 30 minutes. If sauce thickens before taking on a nice sheen, add water, a few tablespoons at a time and no more than 1 cup, and continue cooking.
• Stir in sugar and vinegar; season with salt. Strain sauce through a very fine mesh sieve, pressing solids down with a spatula to remove as much liquid as possible. Sauce can be stored in an airtight container and refrigerated up to 4 days. Reheat before using.

PINEAPPLE QUESILLO

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk sweetened condensed milk and eggs together in a bowl; add milk, 1 1/2 teaspoons syrup from canned pineapple, and rum and stir well.
• Pour remaining syrup from canned pineapple into a saucepan and cook over medium heat until bubbling and syrup darkens, 2 to 3 minutes. Remove saucepan from heat and pour syrup into a custard dish and tilt to completely cover the bottom. Arrange pineapple slices in the syrup and pour milk mixture over pineapple.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour. Cool to room temperature and refrigerate until chilled, at least 1 hour.