Quesillo Recipes
QUESILLO
Quesillo, a Venezuelan specialty, is a kind of crème caramel or custard made from sweetened condensed milk, and cooked in a bain-marie.
Provided by Sarah-Eden Dadoun
Categories Dessert
Time 1h15m
Number Of Ingredients 10
Steps:
- Preheat the oven to 250 F (180°C).
Nutrition Facts : Calories 305 kcal, Carbohydrate 48 g, Protein 9 g, Fat 9 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 125 mg, Sodium 125 mg, Sugar 48 g, ServingSize 1 serving
QUESILLO (VENEZUELAN FLAN)
The Venezuelan quesillo recipe, pronounced ke-see-yo, has bounced around our family since as long as I can remember. I frequently get calls asking about my exact recipe. It's not everyday your grandmother asks you how to cook something! I will however warn you: quesillo is not for everyone. I have learned that some people just don't like the texture. To that I can only really say that at least there will be more for the rest of us.
Provided by imgoingbananas
Categories Desserts Pies Custard and Cream Pie Recipes
Time 9h47m
Yield 8
Number Of Ingredients 5
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.
Nutrition Facts : Calories 309.1 calories, Carbohydrate 54.4 g, Cholesterol 90.7 mg, Fat 7.2 g, Protein 8 g, SaturatedFat 3.9 g, Sodium 110.4 mg, Sugar 54.3 g
QUESILLO
A Canarian version of Egg Custard, but tastier, richer and thicker.
Provided by digate
Time 30m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Put all ingredients into a bowl, barring the Carmel sauce.
- Mix well until well blended.
- Pour a little of the caramel sauce into the bottom of a microwave dish, just enough to cover the bottom.
- Pour mixture into a 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.
- Let it cool for 10 minutes or so, it will then be easier to tip from microwave dish.
- Place plate over microwave dish, tip over so that the quesillo falls on plate.
- To serve top with caramel sauce.
- Alternative toppings can be used, such as freah fruit and cream.
- The quesillo in the above picture is the large version and you need to double the quantities and cook 0n 580w for 30 minutes and leaving for 10 minutes to stand
QUESILLO (VENEZUELAN CUSTARD)
This is very similar to Flan but it's has a different texture and tastes just as good. It's mostly common to Venezuela and has the same caramel over top.
Provided by michellebsalazar
Categories Dessert
Time 1h20m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Over med. heat melt sugar in a cake pan or in a pot. You can add a tiny bit of water (1 Tablespoon or so) before sugar heats up to make it a little lighter.
- After sugar is melted it should be light brown. Don't let it get dark or burn. Take off the heat and if it's in the cake pan let it cool. If it's in a saucepan, pour it into the cake pan and let cover the bottom of the pan and harden a bit.
- Put the rest of the ingredients into a blender and blend for a few minutes. Then pour on top of the caramel mixture in the pan. Place the cake pan into a larger casserole or round glass dish and fill the larger pan with water until the water comes up to about halfway on outside of the cake pan. This is called a bain-marie or bano de maria in spanish. Place this into the oven and bake for about an hour or until a knife inserted in the middle comes out clean.
- Place cake pan in refrigerator to cool for about 5 hours to overnight. If you're in a huge hurry you can also leave it in the bain-marie but dump the water and refill with cool water then add some ice cubes to this and place in refrigerator. If the ice cubes melt, add some more, removing a bit of water if necessary so as not to cause overflow. This could be ready in an hour or two if the ice is replenished often.
- Alternatively I'll sometimes do this in two loaf pans and place both into a large casserole dish. In that case, sprinkle enough sugar to coat the bottom of each pan lightly.
Nutrition Facts : Calories 233, Fat 8, SaturatedFat 4.2, Cholesterol 127.4, Sodium 122.4, Carbohydrate 32, Sugar 29.2, Protein 8.8
QUESILLO (SPANISH EGG CAREMEL DISH)
It is the Spanish version of an English Egg Custard, but is a lot thicker and richer. It is very easy to cook, only taking 9 minutes in the microwave. It is served as a dessert in a lot of Canarian restaurants, served in slices topped with fruit and cream, Even better just eat it as it comes. l
Provided by digate
Categories Dessert
Time 20m
Yield 1 1, 4 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 516.2, Fat 17.8, SaturatedFat 10.4, Cholesterol 165.3, Sodium 253.5, Carbohydrate 73.9, Sugar 68.2, Protein 17
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