QUESILLO VENEZOLANO de DULCE DE LECHE un delicioso, fácil y muy cremoso postre 🍮 | Muve Flavors

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.

In a saucepan, add 150 g of sugar and cook over medium-low heat without stirring until it melts and turns golden brown.

Once the caramel is ready, carefully pour it into a round baking dish (17 cm in diameter and 6 cm high), ensuring it covers the base completely.

In a blender, combine 5 eggs, 354 ml of evaporated milk, 2 tablespoons of vanilla extract, 396 g of sweetened condensed milk, and 380 g of dulce de leche.

Blend the mixture at maximum speed until smooth.

Place the baking dish with caramel into a larger tray for a water bath and pour the quesillo mixture over the caramel.

Cover the baking dish tightly with aluminum foil.

Preheat the oven to 185ºC (365ºF) and place the baking dish inside, adding hot water to the external tray.

Bake for 1 hour and 30 minutes, checking for doneness by inserting a knife; it should come out slightly moist but without liquid residue.

Let it cool to room temperature before refrigerating for a minimum of 5 hours or overnight.

Once chilled, remove the aluminum foil and use a spatula or knife to loosen the edges from the baking dish.

Invert the quesillo onto a plate in one swift motion, ensuring it releases evenly.

Decorate with dulce de leche rosettes using a piping nozzle.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens