Venezuelan Quesillo with Baileys
4 years ago Mrs. Gladys brought me back to my childhood memories with the most delicious Quesillo, and I've been chasing her since then to teach me how to prepare it.
As my suggestion, this Quesillo has a little twist on one of the main ingredients. Instead of rum, we replaced it for Baileys Irish Cream, one of my favorites.
Note: Bear in mind that Quesillo is not the same as flan, crema Catalana or creme brulée. Quesillo is a smooth dessert but still with an airy structure, very different from flan.
Ingredients for the caramel sauce
- 3/4 cup Sugar
- 1/4 cup Water
Ingredients for the Quesillo batter
- 6 Medium eggs
- 1 can (397g) Condensed milk
- 350ml Milk
- 2 tbsp Baileys Irish Cream. (You can replace it with rum or cognac).
Directions for the caramel
Before starting, preheat the oven to 200°C.
- Grab a cookie tin of 20 cm and place it on the stove over medium-low heat, add sugar and water, stir well until sugar dissolves and syrup turns deep amber. Do not over mix the caramel to prevent it from cracking.
- Remove from heat and carefully move it around to cover sides and bottom of the tin. Set aside.
Directions for the Quesillo batter
- Beat the eggs, condensed milk, and Baileys Irish Cream in a standing food mixer on high speed for 5 minutes until all the ingredients are blended.
- Scoop the mix into the caramelized tin and cover with the lid.
- Place in the oven and bake for 1 hour au Bain Marie.
- Remove from the oven and let it cool for another hour.
- Unmould. Run a knife around edges and invert onto a large rimmed serving platter.
- Decorate with caramel bark or any other garnish you like.
Enjoy it with a cup of coffee or tea!