Venezuelan Quesillo (pudding)
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.
Servings: 8 pieces
Ingredients
- 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
Instructions
- Preheat the oven to 180ºC (350ºF)
- 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.
- 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)
- Pour the mix into the metal ring pan (note 2) and bake in Bain Marie (note 3) for 1hr 15 minutes.
- Wait until the quesillo is completely cold and unmold. (note 4)
Notes
- 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.
- It is preferable that you use a pudding mold that has a lid. Also, it helps to get a nice ring form.
- 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.
- Wait at least 1 hr before unmold.