Quesillo – Venezuela’s Creamy Caramel Delight
Quesillo is a traditional Venezuelan caramel custard that’s smooth, creamy, and rich. This easy dessert is made with eggs, sweetened condensed milk, vanilla, and caramelized sugar, creating a melt-in-your-mouth treat with a unique, airy texture.
Equipment
- Round cake pan
- Saucepan (for caramelizing sugar)
- Blender (for mixing custard)
- Baking dish (for water bath)
Ingredients
- 1 cup sugar (for caramel)
- 6 large eggs
- 1 can (14 oz) sweetened condensed milk
- 2 cups whole milk
- 2 tsp vanilla extract
- Pinch of salt
Instructions
Caramelize the Sugar
- Place 1 cup of sugar in a small saucepan over medium heat. Stir until melted and golden. Pour caramel into the bottom of a round cake pan, swirling to coat.
Prepare the Custard
- In a blender, combine eggs, sweetened condensed milk, whole milk, vanilla extract, and a pinch of salt. Blend until smooth.
Pour and Set Up for Baking
- Pour the custard mixture over the caramel in the pan. Cover with foil. Place the cake pan in a larger baking dish and fill halfway up with hot water.
Bake
- Preheat oven to 350°F (175°C) and bake for 1 hour. Check for doneness by inserting a toothpick into the center—it should come out clean.
Cool and Serve
- Let the quesillo cool to room temperature, then refrigerate for at least 4 hours. When ready to serve, run a knife around the edges, place a plate on top, and invert the quesillo onto the plate.
Notes
For added flavor, try adding a splash of rum or coconut milk to the custard mixture before baking.