For those who do not know what is the cheese at the end of Venezuela that can not be missing at the table for birthday occasions at the time of the cake accompanied by a jelly making a mix of spectacular flavors. The cheese should be the name of your friends that resemble Swiss cheese. It is the Creole version of flan but it is different because of its texture and because it adds both the egg white and the yolk, each family leaves a unique touch next to the cheese that goes from the lemon zest to the incorporation of other ingredients such as they are lemon zest, spoonfuls of vanilla, or even a light touch of rum.
(There are also other versions of quesillos such as the quesillo: chocolate, cambur, coconut and even coffee).
I tell you the traditional cheese and the one that is made frequently in my home
Ingredients:
- 1 Can of condensed milk
- 5 Eggs
- 5 tablespoons of sugar
- 1 Chorrito de ron
- Milk (to the same extent as condensed milk)
- Vanilla
- A bit of lemon zest
Preparation:
- In a metal grocery store add 1/4 of water and 5 tablespoons of sugar, stir constantly over a low heat avoiding that it burns, this will be the caramel of our quesillo which should have a golden color.
- Still hot, the caramel should be spread all over the mold and let it cool.
- Apart it is placed in the blender (You can use the blender if you wish) condensed milk, eggs, milk, until it is homogeneous (approximately 3min)
- At the end add a touch of vanilla, a rum patch and a bit of lemon zest.
- Incorporate the mixture into the mold and put in a bain-marie for 1 hour and 15 minutes.
- Note: if the bain-marie is baked, the temperature should be 350º F or 150º C.
- You can use a stick to prove that it is ready (if it comes out clean, it is ready).
- Let it rest and send it to refrigerate for 2 to 3 hours and it will be ready to serve.
- Elaboration of the caramel for our quesillo.
- Marilyn bath of our quesillo
Some tips:
Eggs should be at room temperature at the time of liquefying.
The caramel should not be burned otherwise it will be very bitter.
I use liquid milk from cardboard (milk powder makes the quesillo more creamy so it does not come out with the original holes of the quesillo)