Ingredients with Measurements:
- 1 cup granulated sugar
- 1/4 cup water
- 1 can sweetened condensed milk
- 1 can evaporated milk
- 4 eggs
- 1 teaspoon vanilla extract
Special equipment needed:
- 9-inch round cake pan
- Large mixing bowl
- Whisk
- Blender
- Aluminum foil
- Large baking dish
- Cooling rack
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a small saucepan, combine the granulated sugar and water. Cook over medium-high heat, stirring constantly, until the sugar dissolves and the mixture turns into a caramel color.
3. Pour the caramel into the bottom of a 9-inch round cake pan, tilting the pan to spread the caramel evenly. Set aside.
4. In a large mixing bowl, whisk together the sweetened condensed milk, evaporated milk, eggs, and vanilla extract until well combined.
5. Pour the milk mixture into a blender and blend until smooth.
6. Pour the milk mixture over the caramel in the cake pan.
7. Cover the cake pan with aluminum foil and place it in a large baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the cake pan.
8. Bake for 1 hour or until the center of the quesillo is set.
9. Remove the cake pan from the baking dish and let it cool on a cooling rack for 30 minutes.
10. Once cooled, run a knife around the edges of the quesillo to loosen it from the pan.
11. Invert the quesillo onto a serving plate, allowing the caramel to drizzle over the top.
Time:
Preparation time: 10 minutes
Cooking time: 1 hour
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 280
Fat: 8g
Carbohydrates: 45g
Protein: 8g
Substitutions for ingredients:
- Granulated sugar can be substituted with brown sugar.
- Sweetened condensed milk can be substituted with coconut milk.
- Evaporated milk can be substituted with whole milk.
- Vanilla extract can be substituted with almond extract.
Variations:
- Add shredded coconut to the milk mixture for a coconut-flavored quesillo.
- Add cinnamon to the milk mixture for a cinnamon-flavored quesillo.
- Add chocolate chips to the milk mixture for a chocolate-flavored quesillo.
Tips and tricks:
- Be careful when making the caramel as it can burn easily.
- Use a blender to ensure a smooth and creamy texture.
- Let the quesillo cool before inverting it onto a serving plate to prevent it from breaking.
Storage instructions:
Store leftover quesillo in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat individual slices in the microwave for 30 seconds or until warm.
Presentation ideas:
Serve the quesillo on a decorative plate with a dollop of whipped cream and a sprinkle of cinnamon.
Garnishes:
Whipped cream, cinnamon, or fresh berries.
Pairings:
Coffee or tea.
Suggested side dishes:
Fresh fruit or a side salad.
Troubleshooting advice:
- If the caramel hardens too quickly, reheat it over low heat until it becomes liquid again.
- If the quesillo cracks when inverting it onto a serving plate, use a knife to gently loosen it from the pan.
Food safety advice:
Make sure to cook the quesillo until the center is set to prevent any foodborne illnesses.
Food history:
Quesillo is a traditional dessert from Latin America, particularly Mexico and Venezuela.
Flavor profiles:
Sweet, creamy, and caramelized.
Serving suggestions:
Serve the quesillo as a dessert after a Mexican or Latin American-inspired meal.
Related Categories
Cooking Method: N/A
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Ingredient: N/A
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Region: Nicaraguan
Taste: Sweet, Creamy, Caramelized, Rich, Decadent