Quesillo Spanish Egg Caremel Dish Recipes

QUESILLO

Steps:

• Preheat the oven to 250 F (180°C).

QUESILLO (VENEZUELAN FLAN)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Prepare a bain-marie, or water bath, by filling a 9-inch heat-proof container with water.
• Melt sugar in a nonstick pan over medium-low heat, stirring constantly until melted, 7 to 10 minutes; be careful to keep it from burning. Pour sugar into a flan mold, coating the sides to ensure that the egg/milk mixture in the next step will not touch the container.
• Pour sweetened condensed milk into a bowl. Fill the empty can with milk and add to the bowl; stir in eggs and vanilla extract. Blend well. Fold mixture with a spatula or tap against the counter to remove air bubbles.
• Pour milk mixture into the slightly cooled flan mold. Put the lid on and place inside the water bath; don't let the water go over the rim.
• Bake the quesillo in the bain-marie in the preheated oven for 45 minutes. Pry lid open with a knife carefully; continue baking until set, about 15 minutes more.
• Let quesillo cool to room temperature, at least 25 minutes; refrigerate 8 hours to overnight. Slide a knife around the edges of the mold to loosen and invert onto a plate.

CARAMEL COCONUT FLAN: QUESILLO

Steps:

• Make the Caramelo: In a small heavy saucepan bring sugar and water to a boil, stirring until sugar is dissolved. Boil syrup, without stirring, until golden caramel. Immediately pour the some of the caramel into each tuna can, tilting them to coat the bottom and sides. Let caramel cool.
• (Drizzle any remaining caramel onto a sheet of parchment or waxed paper in decorative squiggles. Let the squiggles harden and use them as a garnish for the flan.)
• Make the flan: Preheat the oven to 325 degrees F.
• In a large bowl, whisk together condensed milk, coconut milk, eggs, and vanilla until smooth. Divide the mixture among the tuna cans.
• Place the tuna cans in a shallow baking dish and place on the middle rack in the oven. Pour in enough hot water to reach halfway up the sides of the cans. Bake the flan until just set, but still wiggly in the center, about 30 to 45 minutes. Transfer the flan to a rack and let cool. Chill the flan in the refrigerator. (The flan can be prepared up to 3 days in advance.)
• When ready to serve, dip the cans in a saucepan of hot water. Using a finger, gently press down the edges of the flan, until the caramel runs up the side, which indicates that it's loosened. Invert each flan onto a plate. Break the caramel squiggles into pieces and insert them into the top of each flan.

QUESILLO (SPANISH EGG CAREMEL DISH)

Steps:

• Put all ingredients in a bowl, barring the Caramel sauce.
• Mix until well blended.
• Put a little of the Caramel sauce into the microwave dish, just enough to dampen the bottom.
• Pour mixture into the microwave dish.
• Microwave on 580w for 10 minutes.
• Without opening the microwave door, let stand for 10 minutes.
• At this point it should be cooked, if not, cook for a few minutes more.
• Leave to cool.
• Place plate over microwave dish, tip over so that the quesillo falls on plate.
• To serve top with caramel sauce.
• Tips.
• Mix by hand, you are trying to achieve a smooth quesillo, so try and not get too much air into the mixture when blending, if too much air gets into the mixture at the blending stage, the quesillo will have air pockets (holes). This only spoils the looks not the taste.
• Leave to cool before tipping out onto a plate, it will be a lot more successful.
• When cooked it will start slightly shrinking from the edge of the dish.
• Different Serving Suggestions.
• Cover the top of the quesillo with :- Fresh fruit and thick cream.

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.