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1
Make the Caramel
10 Mins
Medium heat, about 170°C (340°F)
Put the sugar and water in a heavy saucepan over medium heat. Let the sugar dissolve, then cook without stirring, swirling the pan gently, until the syrup turns a deep amber colour, about 8 to 10 minutes. As soon as it reaches amber, pour it into the mould and tilt the mould so the caramel coats the base and runs a little way up the sides. Set the mould aside while you make the custard.
If the caramel sets hard before you have tilted the mould, warm the mould briefly over low heat until the caramel flows again.
Done when: The caramel is deep amber and coats the base of the mould in an even layer.
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2
Blend the Custard
5 Mins
Room temperature, about 22°C (72°F)
Put the eggs, condensed milk, whole milk and vanilla in a blender and blend for 45 seconds until completely smooth and a little frothy on top. Pour the mixture through a fine sieve into a jug — the sieve catches any chalazae or streaks of white and is the difference between a silky quesillo and a lumpy one. Pour the strained custard gently into the caramel-lined mould.
Blend for the full 45 seconds: the vigorous beating is what whips in the tiny air bubbles that become the quesillo's signature holes.
Done when: The custard is smooth, pale and lightly frothy, with no visible streaks.
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3
Bake in a Bain-Marie
60 Mins
180°C (350°F)
Heat the oven to 180°C (350°F). Stand the mould in a deep roasting pan, pour in boiling water until it comes halfway up the sides of the mould, and cover the whole pan loosely with foil. Bake for 55 to 60 minutes, until the custard is set at the edges but still trembles slightly in the centre — a knife inserted near the edge should come out clean. The centre finishes setting as it cools.
Do not let the water boil hard: a rolling boil makes the custard puff up and then sink, and leaves large bubbles instead of the fine holes.
Done when: The edges are set and the centre wobbles gently when the mould is shaken; the top is pale gold.
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4
Cool, Chill and Unmould
15 Mins + chilling
Chilled in the fridge, ~4°C (40°F)
Lift the mould out of the water bath and leave it to cool to room temperature, about 1 hour, then cover and chill for at least 4 hours, or overnight — a cold quesillo unmoulds cleanly and slices neatly. To unmould, run a thin knife around the edge, set a serving plate over the mould and turn the two over together in one confident movement. Lift the mould away and let the caramel run down over the custard.
If the quesillo will not drop, set the mould in a bowl of hot water for 30 seconds to loosen the caramel, then try again.
Done when: The quesillo stands whole on the plate, glossy with caramel, and shows its tiny holes when sliced.
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5
Slice and Serve
5 Mins
Chilled, ~4°C (40°F)
Slice with a thin, sharp knife dipped in hot water and wiped dry between cuts, so each slice comes away clean. Serve one slice per person with a spoonful of the caramel from the plate. The quesillo is best cold, on the day it is unmoulded.
Warming the knife between slices is what keeps the cut faces smooth instead of ragged.
Done when: Each slice holds its shape, shows the fine holes, and carries a glossy coat of caramel.
auto_awesome Finishing Touches & Plating
Serve quesillo cold, one slice per person with its caramel, alongside strong black coffee — the way Venezuelan families serve it at birthdays, Sunday lunch and Christmas. A little caramel goes a long way, so spoon it over lightly rather than drowning the slice.
Venezuela
3h
