Delicious Peach “Quesillo” Venezuelan Pudding
Venezuelan Gastronomy has a vast amount of sweet recipes. And the classic “quesillo” is in almost every birthday party along with the birthday cake.
It is a kind of flan that is mainly composed of eggs and condensed milk. The final result is a lightweight flan that has small holes and looks like a cheese covered in a rich and dark caramel. For that reason is called “quesillo”, because in spanish “queso” means cheese, so this dessert would be “small cheese” —sounds so funny when you translate local words hahaha—.
It is the easiest dessert in my family’s recipe book. You will only need [easyazon_link identifier=”B007UXTLFK” locale=”US” tag=”cookwaregeek-20″]a blender[/easyazon_link] that will do all the work.
The only tricky thing is the caramel. If you keep the proportions of the recipe —no more water, no more sugar— at the end you will get the right consistency. Anyway, as everything in life, practice makes you a master; so keep practicing!
In this case I made a small twist in the original recipe and incorporated peaches. It’s summertime, there are peaches everywhere, and this is a good way to use them.
- 6 eggs
- 1 cup of condensed milk
- 1 tsp vanilla extract
- A big can of canned peaches about 5 peaches
- 1 big peach to decorate.
- 6 tbsp white granulated sugar
- 2 tbsp water
Preheat the oven to 175ºC
In a blender mix the eggs, the condensed milk, the peaches and the vanilla extract in low speed for 4 minutes. (note 1)
In a small pan add the sugar and the water and stir incessantly until the caramel is formed. (note 2)
Put the caramel at the bottom of the pan and let it chill for 2 minutes.
Pour the mix in the pan and take to the oven for 30 minutes in bain-marie. (note 3)
Take the flan out of the oven and let it chill. Take it to the fridge for at least 1 hour. Decorate it with sliced peaches.
- If you use the blender in high speed the flan will be more compact and with fewer “holes”. When you use the low speed you let air into the mix and this creates the “holes”.
- The consistency must be thick but not until the point that the caramel is hard to stir. The color must be a glossy brown. One tip to know that it’s done is to stop stirring when you see small bubbles in the center of the pan (you can see the picture above as an example).
- If you do not know what Bain-Marie is you can see this article.