Venezuelan Quesillo Recipe
Make rich Venezuelan quesillo, a delicious homemade flan! This recipe blends cheese and caramel for a unique, creamy Venezuelan flan dessert.
Instructions
- Preheat your oven to 350°F (175°C)
- In a heavy-bottomed saucepan, melt the sugar over medium heat, stirring constantly until it turns into a golden amber caramel. Pour the caramel into a flan mold, tilting to coat the bottom evenly
- In a mixing bowl, whisk together the evaporated milk, condensed milk, eggs, vanilla extract, and whole milk until smooth.
- Stir in the shredded cheese.
- Pour the mixture into the caramel-coated mold
- Place the mold in a larger baking pan and add hot water to the pan, creating a water bath that comes halfway up the sides of the mold
- Bake for 1 hour, or until the quesillo is set but still slightly jiggly in the center
- Remove from the oven and let cool completely
- Refrigerate for at least 4 hours, or preferably overnight
- To serve, run a knife around the edge of the mold and invert onto a serving plate. Let the caramel drizzle over the quesillo
- Slice and serve cold
Notes
- Caramel Tip: When making the caramel, be sure to melt the sugar slowly over medium heat, stirring constantly to avoid burning. Once it reaches a golden amber color, pour it quickly into the mold before it hardens.
- Cheese Substitution: While traditional Venezuelan quesillo uses queso oaxaca, you can substitute it with other soft cheeses like mozzarella or even cream cheese for a slightly different flavor and texture.
- Customization: To personalize the flavor, you can add a dash of cinnamon or a touch of orange zest to the custard mixture. For a chocolate twist, consider adding some cocoa powder.
- Storage: This dessert can be stored in the refrigerator for up to 5 days. It's best served cold after allowing it to come to room temperature for a few minutes to regain its creamy texture.
- Serving Suggestions: Serve it with a dollop of whipped cream or a few fresh berries to add a refreshing contrast to the rich, sweet flavors.