How to make quesillo: typical venezuelan dessert

Make Quesillo: Typical Venezuelan Dessert

1019
STEPS
INGREDIENTS

Are you ready? Preheat oven to 350 degrees F (175 degrees C)

Are you ready? Preheat oven to 350 degrees F (175 degrees C)

This is a typical aluminum can from Venezuela but you can use a normal aluminum cookie can or a normal aluminum pan with a lid

This is a typical aluminum can from Venezuela but you can use a normal aluminum cookie can or a normal aluminum pan with a lid

Heat the burner to medium heat and pour the sugar into the can

Heat the burner to medium heat and pour the sugar into the can

Add the water and stir with a spoon

Add the water and stir with a spoon

This is how it should be coated

This is how it should be coated

Put the can inside an oven pan and fill the pan with water at room temperature until about halfway up the sides of the can. Cook it for about 50 minutes to 1 hour

Put the can inside an oven pan and fill the pan with water at room temperature until about halfway up the sides of the can. Cook it for about 50 minutes to 1 hour

Take it out of the oven, open the can and let it cool for about 4 hours

Take it out of the oven, open the can and let it cool for about 4 hours

Gently shake the can to be sure that the quesillo is separated from the borders. Cover the can with a serving tray. Flip it and slowly lift the can. Put it in the fridge for at least 6 hours. Enjoy!

Gently shake the can to be sure that the quesillo is separated from the borders. Cover the can with a serving tray. Flip it and slowly lift the can. Put it in the fridge for at least 6 hours. Enjoy!

  • 3.0 eggs
  • 1.0 can sweetened condensed milk
  • regular milk (same quantity as of condensed milk)
  • 1.0Tbsp of liquid vanilla extract
  • 1/2c of sugar
  • 6.0Tbsp of water
  • 1.0Tbsp rum (optional)
Divonne-les-bains, France
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