Quesillo or quesillo venezolano (pronounced ke-see-yo) is a Sweet caramel mixed with a nice hint of coffee in a decadent easy Venezuelan style flan, a crème caramel made from whole eggs and condensed milk.
This is our beloved Mami & Tia Betty´s recipe:
1 can of condensed milk
1 cup of strong coffee (sugarless)
1 cup of coffee liqueur or rum
1 cup of sugar
1 teaspoon vanilla extract
Preheat the oven to 350 °F (175 °C).
Make a caramel by melting the cup of sugar (in the nonstick pan in which you will prepare the quesillo) over medium-low heat, stirring constantly until melted, 7 to 10 minutes; be careful to keep it from burning. Then, let it cool.
Mix the condensed milk in a bowl with the eggs, the coffee cup extract or strong, and the liqueur of coffee or rum. Blend well.
Pour the mixture into the caramelized container and place it in a mold with water, bain-marie in the oven at 350 °F per hour and a half, don’t let the water go over the rim. When it sets, it takes it out. Let it stand and turn it over.
Let quesillo cool to room temperature, for at least 25 minutes; then store in the fridge for 8 hours to overnight so that when it is served it is very cold.!. Slide a knife around the edges of the mold to loosen and invert it onto a plate.