Quesillo Venezolano

Method

1. caramelize10 min
   sugar melted to a deep amber and immediately coating the mold
   Melt the sugar until amber rather than merely pale gold; darker caramel provides the bitter edge that balances condensed milk. Swirl it across the mold promptly because it hardens as soon as it meets the cooler metal.
2. mix3 min
   custard blended just until uniform
   Combine condensed milk, whole milk, eggs, vanilla and optional rum without whipping in excessive air. Quesillo may have its characteristic small holes, but a foam cap creates large irregular cavities and a tougher top.
3. bake65 min
   covered mold in hot-water bath at 350°F; center set with a slight tremble
   Keep the mold covered and surround it with hot water so heat reaches the egg custard gradually. Direct dry heat curdles the perimeter before the center sets; gentle bain-marie cooking keeps the texture tender.
4. rest60 min
   cool to room temperature in the mold
   Let the custard finish setting before chilling. Moving a hot, barely set quesillo can fracture it and encourage caramel to run between the custard and mold unevenly.
5. chill120 min
   fully refrigerated before loosening and inversion
   Chilling firms the custard enough to release cleanly. Run a thin knife around the edge, invert decisively, and let the liquefied caramel flow over the top as the dessert's sauce.