Reveka's Venezuelan Quesillo

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By Team Studio Kitchen

Reveka, a remarkable and brave refugee women, is generously contributing her recipes to support the fundraising efforts for Feast of Freedom 2024. Below, she shares the details of this delectably simple recipe in her own words.

Coming together over a delicious serving of Quesillo is a favourite Venezuelan pastime, it’s a simple yet special dessert.

Despite the name stemming from the word queso or cheese in Spanish, there is no cheese used in this sweet and indulgent dish.

Similar to the popular French Creme Caramel or Spanish dessert flan, Quesillo has a slightly porous texture, its cavities filled with a delicious caramel sauce that oozes out with each bite.

TIP: If you want the Quesillo to have little holes, blend it for only 10-15 seconds. And remember, when making caramel, keep it simple—no water, no stirring! It is important to always preheat the oven.

Happy cooking, amigo!

Discover more of Reveka’s recipes, including three different arepa fillings, fried plantain and other delicious staples, by signing up to host a Feast for Freedom. Register before March 30, 2024, at feastforfreedom.org.au

Photo credit: Asylum Seeker Resource Centre

Time

2

hour

0

minutes

Degree of Difficulty

Easy

Save

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Portions

8
servings

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Ingredients

Servings

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6 eggs
1 ½ cup powdered milk
1 ½ cup sugar
1 ½ cup water
1tsp vanilla
 q.s. Venezuelan rum to taste
1

 

2

Sprinkle sugar into a round pan and heat over medium-low heat, swirling, until it transforms into sweet, gooey caramel mould. Don't forget to cover the entire pan with the caramel.

 

3

Time to blend up a storm! Toss all the other ingredients into your trusty blender and let it blitz for a full minute.

 

4

Pour the mixture into the caramel mould with love.

 

5

Bake in a Bain-Marie at a toasty 350°F or 180°C for a solid 70 minutes. Once it's done, switch off the oven and let your Quesillo rest until cool.

 

1
0 hours 0 minutes
2
0 hours 0 minutes

Sprinkle sugar into a round pan and heat over medium-low heat, swirling, until it transforms into sweet, gooey caramel mould. Don't forget to cover the entire pan with the caramel.

3
0 hours 0 minutes

Time to blend up a storm! Toss all the other ingredients into your trusty blender and let it blitz for a full minute.

4
0 hours 0 minutes

Pour the mixture into the caramel mould with love.

5
0 hours 0 minutes

Bake in a Bain-Marie at a toasty 350°F or 180°C for a solid 70 minutes. Once it's done, switch off the oven and let your Quesillo rest until cool.