The Quesillo is a delicious typical Venezuelan dessert and perhaps one of the best known, can not miss on a birthday or just when "a cake is chopped", always accompanied by a rich jelly, making a perfect trio of flavors. The quesillo owes its name to the particular holes that resemble Swiss cheese. It is the Creole version of flan, but it differs by its texture and why it is added to both the egg white and the egg yolk. Each family puts its special touch that goes from vanilla, lemon zest, rum or even the amount of eggs, in each house there is a unique quesillo, you will never taste one like another. There are also some versions like coconut quesillo, auyama, chocolate, corn, pineapple, cream cheese, parchita, coffee and dulce de leche to name a few. Imagine that divine is a snack in the afternoon with a piece of quesillo and take a little black (so we say to the black coffee).
Ingredients
-1 can of condensed milk -5 eggs -5 tablespoons of sugar (for candy) -1 splash of rum -Milk (the same measure as the condensed milk can) -Vanilla
Preparation
•In a round metal can of Danish type biscuits add ¼ of water and 5 tablespoons of sugar, move constantly but avoiding burning, that is the caramel and the color should be golden
•Still hot, the caramel should be spread all over the mold and then left to cool.
•Apart put in the blender (or if you want you can use the blender) eggs, condensed milk and milk, until it is homogeneous (about 3 minutes).
•A little bit of vanilla, and / or rum is added at the end.
•The mixture is incorporated into the mold and put in a bain-marie for one hour and 15 minutes.
•Note: If the water bath is in the oven, the temperature should be 350 ° F or 175 ° C.
•You can insert a toothpick, if it comes out clean it's ready
•Put in the refrigerator for at least 5 hours, unmold and serve
Then you will get this delicious traditional Venezuelan quesillo.