Quesillo, a Traditional Venezuelan Dessert

Today I’m sharing a Quesillo, this is a Venezuelan dessert I learned to make not long ago. It is like a Flan but it tastes very different. It’s awesomely easy to make but it takes its time.

Quesillo, a Traditional Venezuelan Dessert

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I think I’ve mentioned before that I’m partly Venezuelan even though I was born in Brazil. So, I thought about making some dishes and dessert that are traditional in Venezuela and that I use to make a lot.

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Want know how?… here we go…

Ingredients:

1 can of sweetened condensed milk
1 can of whole milk (I use the same as the condensed milk)
4 eggs
¾ cup of sugar
A metallic recipient with lid (like a cookie can as in the pic)

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Directions:

Pour the condensed milk in a bowl

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Then fill the same can with whole milk
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Add it to the condensed milk, add the eggs and mix it (with a whisk, blender, mini pinner, etc) very well.
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Leave it aside.
For the caramel, in a small pot place the sugar over low heat.
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Leave it until it starts melting. It will make some crumbs in some point but at the end it will be liquid.

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 When it is completely melted, immediately pour it in the metallic recipient. DSC_1249

Spread it all over the recipient, on the sides too. Be careful because it is very hot.

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Once it’s done, pour the mixture over the caramel.

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Cover it with the lid.

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Now place it in a big pot with a little of water. Make sure the water doesn’t cover more than ¼ of the height of the recipient (not the pot).DSC_1254
Cover the pot and bring it to a simmer over low heat for 45 minutes to 1 hour. You don’t need to check out the quesillo while is cooking but just keep an eye on the level of water.

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When time is up, just wait until it’s warm, uncover it and place a plate instead of the lid and turn it over to unmold it.

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And voilà… Readyyyyyy!

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What do you think???? Yummmmy, isn’t it?

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 What do you think, doesn’t it look delicious?????
   
Cami @ The Crafting Nook by TitiCrafty

Visit TitiCrafty by Camila's profile on Pinterest.

I have 33 Lovely Comments, I would love to have yours... on Quesillo, a Traditional Venezuelan Dessert

  1. avatar
    Patricia says:
    September 28, 2016

    Soy venezolana y hago el quesillo igual que tu, solo que como decia la compatriota, lo dejo enfriar en la lata y lo meto a la nevera por al menos 4 horas antes de voltearlo al plato. Gracias por compartir la receta para los que no la conocen. Nadie se puede perder de nuestro delicioso quesillo 😉

    • avatar
      Camila says:
      September 28, 2016

      Hola Patricia! Que encanto que pasaras y me dejaras tu comentario. La verdad es que nunca he esperado tanto. Siempre me ha dado como miedito que el caramelo se endurezca mucho en algunas partes y me rompa el quesillo. Lo voy a intentar pues quiero hacerlo de nuevo y actualizar las fotos. Estas son de mis primeras fotos y la verdad es que les falta jajaja.
      Gracias por tu aporte, me encanta!!!
      Tambien tienes razon en una cosa, me encanta compartir en el blog nuestros sabores. Tambien tengo raices brasileras asi que de cuando en cuando tambien saco algo del baul! El quesillo es uni de mis favoritos y la verdad es que nadie debe quedarse sin probarlo!
      De nuevo muchisimas gracias por pasar por aca!
      Besos!

  2. avatar
    Kathy says:
    February 20, 2015

    HELP!! I want to make this, this weekend but I dont have a cookie tin like this anymore what can I use?? Will a deep cake pan with foil on top work??

    • avatar
      Camila says:
      February 20, 2015

      Hi Kathy, So glad you like it. Yes you could use cake pan and foil but you need to make super sure that water can not come in into the pan because it would screw it up! I have never done it like that but I guess if it’s sealed it should be fine. Let me know how it goes!
      XOXO

  3. avatar
    Andreina says:
    August 9, 2014

    Hi, I’m full Venezuelan we make the recipe just like you do, but after we let it cook on the stove we leave it in the can and put it in the fridge, it makes it a little harder so that it looks just like a cheese, thats why its called a quesillo. Just a tip 🙂

  4. avatar
    Diane Balch says:
    June 16, 2014

    I love learning about traditional dishes… this looks really delicious. Pinned thanks so much for sharing it with us on foodie friday.

    • avatar
      Camila says:
      June 16, 2014

      Glad you like it Diane… It is yummy indeed! =D Thanks so much for your sweet visit!
      XOXO

  5. avatar
    June 15, 2014

    This looks delicious! I’m so happy to have discovered your blog… I grew up in Brazil, and love South American flavors.

    • avatar
      Camila says:
      June 17, 2014

      Hi MB, So glad you found me! I was born in Brazil =D but lived most of my life in Venezuela! I do love South American flavors too. I miss them so much! Thanks so much for your sweet and lovely visit!
      XOXO

  6. avatar
    Jamie @ Love Bakes Good Cakes says:
    June 15, 2014

    So delicious! Thanks so much for linking up to Freedom Fridays!

    • avatar
      Camila says:
      June 17, 2014

      Thanks Jamie! Have a wonderful week!
      XOXO

    • avatar
      Camila says:
      June 17, 2014

      Thanks so much Kathy, glad you like it! Have a lovely day!
      XOXO

  7. avatar
    Evelyn says:
    June 15, 2014

    En puerto Rico se le dice flan de leche me gusto con una Lara de galleta

    • avatar
      Camila says:
      June 17, 2014

      Hola Evelyn, creo que si habia oido ese nombre, tengo familia colombiana y alla le dicen leche asada jajaja, tantos nombres pero igual de delicioso cierto??? Lo de la lata pues improvisación pues no tenia lo que en Venezuela llaman quesillera. Pero la lata funciona bien =D Gracias por tomarte el tiempo de visitar y dejar un cariñito en comentarios!
      Besitos!

  8. avatar
    Winnie says:
    June 14, 2014

    This is really something super unique
    I LOVE it
    Thank you for the tutorial, I’ saving it

    • avatar
      Camila says:
      June 17, 2014

      Coming from you I’ll take it as a huge compliment! Thanks so much! =D Glad to have you visiting!
      XOXO

  9. avatar
    June 14, 2014

    Oh my, that looks good! Thanks so much for sharing with the Let’s Get Real party.

    • avatar
      Camila says:
      June 17, 2014

      Thanks Gaye! I’m so happy you like it!… It’s really delicious!!!
      XOXO

  10. avatar
    June 14, 2014

    This looks fantastic … I love how it is cooked. It’s like magic how it turns out so pretty. Pinning this one. Thanks for the wonderful recipe 🙂

    • avatar
      Camila says:
      June 17, 2014

      Thanks Ann! your so sweet! I appreciate the lovely comment!
      XOXO

  11. avatar
    Emily says:
    June 14, 2014

    Mmm… I want to eat this now! What an interesting recipe- I can’t wait to try it out! Pinned! Thanks for sharing with us at Much Ado About Monday. 🙂

    ~Emily @ Huckleberry Love

    • avatar
      Camila says:
      June 17, 2014

      Yayyyy thanks, so glad you like it! You should definitely try it… you will love it!
      XOXO

  12. avatar
    June 1, 2014

    GRACIAS POR RECORDAR EL POSTRE QUE MÁS SE COME EN VENEZUELA Y QUE CUANDO YO VIVÍ LO PREPARABA CON MUCHA FRECUENCIA. ME GUSTÓ MUCHO LO DEL MOLDE DE LAS GALLETAS PUES SE CIERRA Y NO LE PENETRA EL AGUA….UN CALIDO SALUDO DESDE COLOMBIA

    • avatar
      Camila says:
      June 2, 2014

      Imaginate si me voy a olvidar de el. Es uno de mis favoritos! Creo que en Colombia se llama leche asada cierto? Me encanta y se prepara en casa con Bastante frecuencia! Es mas ya me antoje y quiero hacer uno jajajaja! Gracias a ti por visitarme y dejarme un cariñito en el blog!
      Besitos!

  13. avatar
    CJ Huang says:
    October 21, 2013

    Oh my! These certainly look tasty! 🙂

  14. avatar
    Heather May says:
    June 27, 2013

    Please tell me you ship these? I am going to attempt this…if it looks half as pretty as yours, I will call it a success! Thanks for linking up to the Friday Follow Along and making me HUNGRY 🙂

  15. avatar
    Loris Ayoub says:
    June 23, 2013

    me encanta que lo haces en el gas y no al horno! amo el quesillo 🙂

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