Ingredients with Measurements:
- 1 can of condensed milk (14 oz)
- 1 can of evaporated milk (12 oz)
- 1 cup of coconut milk
- 4 eggs
- 1 cup of shredded coconut
- 1 tsp of vanilla extract
- 1 cup of sugar
- 1/2 cup of water
Special equipment needed:
- Blender
- 9-inch cake pan
- Large baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a blender, combine the condensed milk, evaporated milk, coconut milk, eggs, shredded coconut, and vanilla extract. Blend until smooth.
3. In a saucepan, combine the sugar and water over medium heat. Stir until the sugar dissolves and the mixture becomes syrupy.
4. Pour the syrup into a 9-inch cake pan, tilting the pan to coat the bottom and sides evenly.
5. Pour the blended mixture into the cake pan.
6. Cover the cake pan with aluminum foil.
7. Place the cake pan in a large baking dish and fill the baking dish with water until it reaches halfway up the sides of the cake pan.
8. Bake for 1 hour and 30 minutes or until a toothpick inserted in the center comes out clean.
9. Remove the cake pan from the baking dish and let it cool to room temperature.
10. Once cooled, refrigerate for at least 2 hours or overnight.
11. To serve, run a knife around the edges of the cake pan to loosen the quesillo. Invert the quesillo onto a serving plate.
- Time:
Preparation time: 15 minutes
- Cooking time: 1 hour and 30 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- 8-10 servings
Nutritional information:
- Calories per serving: 350
- Total fat: 14g
- Saturated fat: 10g
- Cholesterol: 110mg
- Sodium: 120mg
- Total carbohydrates: 50g
- Dietary fiber: 1g
- Sugars: 49g
- Protein: 7g
Substitutions for ingredients:
- Shredded coconut can be substituted with coconut flakes or desiccated coconut.
Variations:
- Add a pinch of cinnamon or nutmeg to the blended mixture for a spiced flavor.
- Substitute the coconut milk with almond milk for a nutty flavor.
Tips and tricks:
- Make sure to blend the mixture until smooth to avoid lumps in the quesillo.
- Use a cake pan with a flat bottom to ensure the syrup coats the bottom evenly.
- Let the quesillo cool to room temperature before refrigerating to avoid condensation.
Storage instructions:
- Store the coconut quesillo in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
- To reheat, place the quesillo in the microwave for 20-30 seconds or until warm.
Presentation ideas:
- Garnish with shredded coconut or toasted coconut flakes.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Pairings:
- Serve with a cup of coffee or tea for a sweet and creamy dessert.
Suggested side dishes:
- Fresh fruit salad
- Coconut rice
Troubleshooting advice:
- If the quesillo is too runny, bake for an additional 10-15 minutes.
- If the syrup hardens too quickly, add a tablespoon of water to the saucepan and stir until it dissolves.
Food safety advice:
- Make sure to use pasteurized eggs to avoid the risk of salmonella.
Food history:
- Quesillo is a traditional dessert from Venezuela, similar to flan. It is typically made with condensed milk, evaporated milk, and eggs.
Flavor profiles:
- Sweet, creamy, and coconutty.
Serving suggestions:
- Serve chilled for a refreshing dessert.
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Region: Nicaraguan