QUESILLO VENEZOLANO | Flan de Leche CONDENSADA | FACILÍSIMO y DELICIOSO

sweetened condensed milk

🥗Healthier: coconut milk

💰Cheaper: regular milk + sugar

Coconut milk offers a dairy-free option with a similar sweetness.

evaporated milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk is lower in calories and suitable for lactose intolerance.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt adds creaminess with fewer calories.

sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia is a zero-calorie sweetener, while brown sugar is often less expensive.

Start by preparing the caramel: in a saucepan, combine 120 grams of sugar with 40 milliliters of water over medium-high heat.

Stir the mixture until the sugar dissolves and let it cook until it turns golden brown, about 5 minutes.

Once the caramel is ready, carefully pour it into a mold, tilting the mold to coat the sides evenly.

In a bowl, crack 6 large eggs and beat them gently, being careful not to incorporate too much air.

Add 370 grams of sweetened condensed milk to the eggs and mix until combined.

Pour in 390 milliliters of whole milk and 1 tablespoon of vanilla extract, followed by 2 tablespoons of rum, mixing gently to combine.

Strain the mixture through a sieve to remove any lumps and ensure a smooth texture.

Pour the strained mixture into the caramel-coated mold.

Cover the mold with a lid or aluminum foil to prevent steam from entering.

Place the mold in a pot with a small amount of water, ensuring the water reaches halfway up the sides of the mold.

Cover the pot and steam the quesillo over medium heat for 50 minutes.

After 50 minutes, remove the mold from the pot and let it cool to room temperature before refrigerating for at least 1 hour.

To serve, run a knife around the edges of the quesillo, invert it onto a plate, and enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens