Go Back
–+ servings
Venezuelan quesillo on a serving plate.
Print Recipe
No ratings yet

Quesillo

This Venezuelan quesillo recipe combines a rich caramel base with a creamy, 6-ingredient egg custard steamed to perfection. Made in two 6-inch pans, it is an easy make-ahead dessert that comes together smoothly for any occasion.
Prep Time15 minutes
Cook Time1 hour
Cool & Chill Time9 hours
Total Time10 hours 15 minutes
Course: Dessert
Cuisine: Dessert Recipes
Keyword: Quesillo
Servings: 16 slices
Author: Bee Yinn Low

Equipment

  • 2 6-inch (15cm) cake pan

Ingredients

  • ½ cup sugar
  • 2 tablespoons water
  • 7 eggs
  • 500 g condensed milk
  • 390 g evaporated milk
  • 2 teaspoons vanilla extract
US Customary - Metric

Instructions

  • Make the caramel by adding the sugar and water to a saucepan over low heat. Do not stir.
  • Bring the mixture to a gentle boil. Swirl the pan occasionally as needed and cook until the caramel turns golden amber. Turn off the heat.
  • Immediately divide the caramel between two 6-inch (15 cm) round cake pans. Carefully swirl each pan to evenly coat the bottom. Set aside.
    Pro Tip: Use oven mitts when swirling the caramel in the cake pans, as the pans will get very hot.
  • In a large bowl, crack the eggs. Add the condensed milk, evaporated milk, and vanilla extract.
  • Mix until smooth and well combined using a hand mixer. You can also use a blender or whisk by hand.
  • Strain the custard mixture twice for a smooth texture.
    Pro Tip: For a smoother quesillo without a ruffled texture, let the custard sit for 10–15 minutes. Pour into the cake pans, then gently tap the pans to release any remaining bubbles.
  • Divide the custard mixture evenly between the two prepared cake pans.
  • Cover the cake pans tightly with aluminum foil, crimping the foil around the edges to seal it.
  • Place the cake pans in a steamer and steam over low heat for 1 hour, or until the custards are set with a gentle jiggle in the center.
  • Remove the cake pans from the steamer and let the quesillo cool at room temperature for 2–3 hours. Cover and refrigerate for at least 6 hours, preferably overnight.
  • When ready to serve, place the bottom of the cake pans in a warm water bath for 10–20 seconds to loosen the caramel.
  • Run a thin knife around the edges of the quesillo to loosen it from the pan.
  • Place a serving plate over the cake pan. Carefully flip the pan over and lift it away. Slice each quesillo into 8 pieces and serve.

Nutrition

Serving: 16slices | Calories: 186kcal | Carbohydrates: 26g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 89mg | Sodium: 93mg | Potassium: 217mg | Sugar: 26g | Vitamin A: 246IU | Vitamin C: 1mg | Calcium: 163mg | Iron: 0.4mg