Go Back
+ servings
0 from 0 votes
Venezuelan Quesillo (pudding)
Prep Time
10 mins
Cook Time
1 hr 15 mins
Resting time
1 hr
Total Time
1 hr 25 mins
Those Venezuelan readers out there know that a truly Venezuelan quesillo is the most requested food in any birthday party (after tequeños). It is one of the most famous Venezuelan desserts.
Course: Dessert
Cuisine: Venezuelan
Servings: 8 pieces
  • 400 gr condensed milk 1 can
  • 1 cup milk
  • 5 eggs
  • 2 tbsp rum I use Havanna Club
  • 1 tbsp vanilla extract
  • 5 tbsp sugar
  1. Preheat the oven to 180ºC (350ºF)
  2. Heat a small saucepan over medium heat. Add the sugar and let it melt until is slightly brown. Stir until the caramel forms and immediately transfer it to a metal ring pan. Let it cool.
  3. Pour the condensed milk, the milk, the eggs, the rum and the vanilla in a blender and blend in low speed for 3-5 minutes (note 1)
  4. Pour the mix into the metal ring pan (note 2) and bake in Bain Marie (note 3) for 1hr 15 minutes.
  5. Wait until the quesillo is completely cold and unmold. (note 4)
Recipe Notes
  1. I like to blend in low speed to allow a little bit of air into the mix, this will help to form the holes that give the characteristic look to the quesillo.
  2. It is preferable that you use a pudding mold that has a lid. Also, it helps to get a nice ring form.
  3. Put the pudding mold inside a bigger round pan with 2 inches of water. This is called “bain Marie”. This way you prevent a hard custard on top of the quesillo.
  4. Wait at least 1 hr before unmold.