Quesillo
Venezuela's silky caramel custard, a denser cousin of flan with a signature lattice of tiny bubble holes.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Preheat the oven to 350°F and place a kettle of water on to boil for a water bath.
- 2
Melt the granulated sugar in a dry saucepan over medium heat, swirling occasionally, until it turns a deep amber caramel, then immediately pour it into a flan mold and tilt to coat the bottom and sides.
- 3
In a blender, combine the eggs, sweetened condensed milk, whole milk, and vanilla, then blend for 30 seconds, intentionally incorporating air to create the dessert's characteristic small holes.
- 4
Pour the custard over the set caramel, cover the mold with foil, and place it inside a larger roasting pan filled with about an inch of the boiling water.
- 5
Bake for 50 to 60 minutes until the custard is set but still jiggles slightly in the center, then remove and cool to room temperature.
- 6
Chill in the refrigerator for at least 4 hours, then run a knife around the edge and invert onto a rimmed plate so the caramel sauce flows over the top.
Plan it in Listahan
Add Quesillo to your week, check it against your household's allergens, and build the shopping list automatically.