Servings: 8 people
Calories: 200kcal
Cost: $10
Equipment
- Blender or whisk
- Saucepan for caramel
- Quesillo mold or similar container
- Baking tray for bain marie
- Aluminum foil
Ingredients
- 397 g condensed milk
- 370 ml evaporated milk
- 4 eggs
- 1 tsp vanilla essence
- 200 g sugar for the caramel
Instructions
- Start by melting the sugar over medium heat in a saucepan until it turns a deep amber color; quickly pour it into your mold and tilt to spread evenly.
- In a blender, combine condensed milk, evaporated milk, eggs, and vanilla essence; blend until smooth and pour the mixture over the caramel in the mold.
- Cover the mold with aluminum foil and place it in a larger baking tray filled halfway with hot water to create a bain marie.
- Bake at 180°C (350°F) for about 1 hour; check doneness with a toothpick.
- Let the quesillo cool to room temperature and then refrigerate for at least 4 hours.
- Run a knife around the edges and invert onto a plate to serve.
Notes
For a richer flavor, add a pinch of salt to the caramel.
Substitute ingredients if needed (e.g., homemade condensed milk or coconut milk for a dairy-free option).
Store leftovers in the fridge for up to 3 days, or freeze individual slices for longer storage.
Always strain the mixture to achieve a smooth texture.
Garnish with fresh berries or mint leaves for an elegant presentation.
Nutrition
Calories: 200kcal | Carbohydrates: 30g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Monounsaturated Fat: 3g | Cholesterol: 100mg | Sodium: 100mg | Potassium: 150mg | Sugar: 25g | Vitamin A: 500IU | Calcium: 100mg | Iron: 0.5mg
Tried this recipe?Let us know how it was!