Venezuelan
Gluten freeQuesillo venezolano
Steamed caramel custard
Quesillo: Venezuela's caramel-topped condensed-milk custard, steamed and full of tiny holes
Quesillo is the dessert of every Venezuelan birthday, christening and Sunday lunch, from Caracas to Maracaibo, and the one most families make in a quesillera, a lidded mould set in simmering water. It looks like flan but is denser and sweeter, made with whole eggs and condensed milk, and its texture is full of tiny bubbles, which is how it got its name: it resembles a holey cheese (queso). The common mistake is cooking it over boiling water that splashes in, leaving it wet and spongy. Keep the water at a steady simmer and the mould tightly covered. Chef's tip: blend the custard for a full minute; the air it traps creates the little holes that make a proper quesillo.
- Prep
- 15 min
- Cook
- 60 min
- Difficulty
- Medium
- Serves
- 8
- Per serving
- 300 kcal
Ingredients
For the caramel
- 5 ½ oz caster sugar
- 3 tbsp water
For the custard
- 5 eggslarge
- 14 oz sweetened condensed milk1 tin
- 1 ¾ cups whole milk
- 1 tsp vanilla extract
- 1 tbsp dark rum (optional)or extra vanilla
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Method
0/6 doneStep 1: Melt 5 ½ oz caster sugar with 3 tbsp water in a small heavy pan over a medium heat, swirling, until deep amber.
8 minStep 2: Pour straight into a 20 cm round metal mould with a lid (or a cake tin) and tilt to coat the base and sides. Take care: caramel is very hot.
Step 3: Blend 5 eggs, 14 oz sweetened condensed milk, 1 ¾ cups whole milk, 1 tsp vanilla extract and 1 tbsp dark rum for 1 minute until frothy. The small amount of rum is cooked but not all the alcohol goes; leave it out for an alcohol-free version and for children.
1 minStep 4: Pour into the mould and cover tightly with the lid or two layers of foil tied with string.
Step 5: Set the mould on a trivet in a large pan with simmering water halfway up the sides. Cover the pan and cook on a low heat for 50–60 minutes, topping up with boiling water, until set with only a slight wobble in the centre and a knife comes out clean.
60 minStep 6: Cool, then chill for at least 4 hours. Run a knife round the edge and turn out onto a deep plate so the caramel pours over.
Nutrition per serving
- Calories
- 300 kcal
- Protein
- 9 g
- Carbs
- 45 g
- Fat
- 9 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does quesillo venezolano take?
- About 75 minutes in total: 15 minutes to prepare and 60 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of caster sugar?
- Caster sugar, same amount.
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
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