Easy Venezuelan Quesillo Recipe - PinkGuayoyo.com
Since moving to Chicago I have been craving Venezuelan, Cuban, Caribbean flavors a lot. For Thanksgiving I prepared my very easy quesillo recipe, and I think it was a hit!

What you need:

A flanera or a cookie tin.

For the caramel:
1/2 cup sugar and Patience!

For the Quesillo mix:
1 Can Condensed Milk can (La Lechere preferably. They are not sponsoring this post! It just taste better w/ this brand)
1 Can Evaporated Milk
5 eggs
Vanilla
Rum or Tequila or Sotol (optional)

Pour the sugar on the flanera and melt it. I say you need patience because this has ben the trickiest part for me – melt at low heat. Don’t let the caramel burn.

Once the caramel is done, coat the flanera.
When caramel has cooled down place all other ingredients in a blender.
Blend.
Pour mix into the flanera.
If you have left over mix pour into ramekins and cover with Reynolds wrap.

Cook in the oven in a bain-marie for 45 minutes.

Let it cool completely before taking out of the mold! (This is really the hardest part!)

¡Buen provecho!

4 Responses to Quesillo Venezolano

  1. Exquisito, un manjar especial para hacerlo en noche buena. Gracias Helena por tan deliciosa receta. Abrazos!

  2. Chama yo nunca lo he hecho con leche evaporada.. voy a tratar a ver como me sale.. Yo a veces le pongo la lechera low fat para que no me de tanto remordimiento!… Me encantan los ingredientes para el caramelo.. PACIENCIA!
    Maybelline @ Naturalmente Mamá recently posted..7 Consejos para tener una Navidad Ecológica

    • Helenation says:

      Eso de la leche evaporada lo probe una vez a ver como quedaba y me gusto. Definitivamente no ayuda a cortar calorias jajajaja Pruebalo y me cuentas si te gusta :) Un abrazote!

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