Quesillo Venezolano
1209kcal37.8g protein35.7g fat185.9g carbs~$2.90/ serving*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
Contains dairy, egg
Restrictions
Containsdairy · eggIt is in an ingredient you cannot leave out.
Diets
VegetarianPescatarianNo porkNo alcohol · without one
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| ⅔ cup |  granulated sugar (for caramel) |
| 14 oz |  sweetened condensed milk |
| 14 oz |  whole milk |
| 5 unit |  eggs |
| 2 tsp |  vanilla |
Optional
Not counted above. The dish works without them.
| 1 tbsp |  dark rum |
Steps
- Caramelize10 minsugar melted to a deep amber and immediately coating the moldMelt 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.
- Mix3 mincustard blended just until uniformCombine 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.
- Bake65 mincovered mold in hot-water bath at 350°F; center set with a slight trembleKeep 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.
- Rest60 mincool to room temperature in the moldLet 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.
- Chill120 minfully refrigerated before loosening and inversionChilling 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.