When it comes to desserts, there's nothing better than a creamy, smooth, and very sweet texture. So welcome, friends, to the quesillo recipe ! A name that, if you're not in Venezuela, might remind you of savory flavors.
And that's what we're going to talk about because in this case, quesillo is a dessert . With a flan-like texture and caramel, it's perfect for indulging or satisfying a craving. The only important thing to keep in mind is proper preparation of the caramel and special care when removing it from the mold.
Go ahead, go for it, I'm sure it'll turn out well. If not, you can eat it anyway, with dulce de leche, manjar, caramel, or whipped cream. Because what matters is the intention and the flavor. Combining these ingredients, it's impossible for it not to be delicious.
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About quesillo and its variants
It's a dessert traditionally associated with Venezuelan cuisine . It's an exquisite homemade flan with a smooth consistency and sweet flavor, which has gained popularity not only in Venezuela but also in other parts of Latin America. In some countries, it's known as condensed milk flan .
This delicacy is characterized by its silky texture and delicious vanilla aroma, as well as its characteristic golden color achieved thanks to the caramel that surrounds it. At home, its preparation is an activity that has been passed down from generation to generation, from grandmothers to grandchildren.
Making homemade quesillos involves combining simple ingredients such as eggs, condensed milk , evaporated milk , and vanilla extract , which are skillfully blended to achieve the dessert's characteristic texture and flavor.
Why quesillo?
The name "quesillo" for the Venezuelan dessert has roots in the region's culinary and linguistic heritage. The term comes from the diminutive of "queso," suggesting a connection with the dessert's soft, creamy texture .
This choice of name highlights the similarity in consistency between Venezuelan quesillo and some fresh cheeses, although the preparation and ingredients differ significantly.
Historically, the influence of Spanish colonization in Venezuela may have contributed to the adoption of terms related to pastries and dairy products. The tendency to use the "-illo" ending as a diminutive is common in Spanish, and in this context, it is used to convey the idea of something smaller and more beloved—in this case, a dessert appreciated in Venezuelan culture .
Origin and history of quesillo
Its history dates back to the cultural and culinary influences that have fused in the region over the centuries. Its creation can be attributed to the blending of Spanish techniques and flavors with native Venezuelan ingredients.
During colonization, the arrival of new ingredients and preparation methods fostered the evolution of local cuisine, giving rise to the creation of unique desserts like this one.
The combination of eggs, condensed milk, and vanilla extract, essential ingredients in this recipe, reflects the adaptation of European recipes to local availability. The ease with which these ingredients are found and produced in Venezuela contributed to the dessert's popularity.
A variant, the milk quesillo
It's a variation on the classic Venezuelan dessert that stands out for its smoothness and delicacy in every bite. Unlike the conventional recipe, which uses condensed milk and evaporated milk, quesillo de leche is characterized by the use of liquid milk, which gives it an even creamier texture .
This is cooked either in a bain-marie or in the oven, depending on the chef's preference, until it reaches the desired firmness and creaminess. It is distinguished by its more subtle flavor and silky texture, making it a popular choice for those seeking a lighter version of the traditional Venezuelan dessert.
Peruvian quesillo, a very different quesillo from the Venezuelan one
In Peru, the term "quesillo" has a different connotation than the Venezuelan dessert of the same name. In the Peruvian context, it commonly refers to a type of fresh cheese with an elongated shape and a soft texture .
This cheese is a popular and versatile choice in Peruvian cuisine, used in a variety of dishes and preparations. Peruvian quesillo is known for its mild flavor and easy melting , making it a popular ingredient in dishes like papas a la huancaína (potatoes with huancaina sauce) or humitas (humitas).
This fresh cheese adds a unique creaminess and a dairy touch to recipes, complementing traditional flavors of Peruvian cuisine. Keep in mind that, despite sharing the same name as the Venezuelan dessert, Peruvian cheese is an integral part of everyday cooking in the Andean country.
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Cheese recipe
Yield : 8 portions
Preparation time : 1 hour 25 minutes
Ingredients
- 4 eggs
- 400 gr of condensed milk
- 370 g of evaporated milk
- 1 teaspoon vanilla essence
- 1 cup of sugar for the caramel
How to make quesillo in 5 points
- In a flan dish, add the sugar and heat over medium heat until golden brown. Rotate the dish to ensure it evenly coats the base and sides.
- In a bowl, beat the eggs well. Add the condensed milk and evaporated milk, mixing. Add the vanilla extract and continue beating.
- Pour the mixture into the mold. Cover the mold with aluminum foil and place it in a baking dish with hot water to cook in a double boiler.
- Preheat oven to 180°C. Bake for 1 hour or until a toothpick inserted into the center comes out clean.
- Let cool to room temperature and refrigerate for at least 4 hours. Once completely cool, run a knife around the edges of the mold and turn the quesillo out onto a plate to unmold.
