DISH RESEARCH · Dessert
Quesillo
Chef Leo Araújo’s Venezuelan quesillo coats a mould with caramel, adds a four-egg powdered-milk custard and bakes it in a bain-marie before cooling and unmoulding.
About Quesillo
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Chef Leo Araújo’s quesillo is a Venezuelan flan made with powdered milk, water, white sugar and four whole eggs. His version coats the mould with caramel before adding the custard mixture.
One of the two cups of white sugar cooks into caramel. The finished caramel is spread across the bottom and sides of the flan mould.
The other cup of sugar is mixed with the eggs, two cups of warm water and two cups of powdered milk until the ingredients are combined.
The custard mixture is poured into the caramel-coated mould and baked in a bain-marie for approximately an hour and a half.
The flan is left to cool for at least a full day before being unmoulded. This powdered-milk version keeps the caramel coating and four-egg custard together as one dessert.
Ingredients in Quesillo
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
- Eggbinder
- Corn tortillabase
- Cheesefilling
- Creamsauce
- Oniontopping
- Vinegarseasoning
- Saltseasoning
- Sweetened Condensed Milkbase
- Cow Milkbase
- Sugarsweetener
- Soft cheesefilling
- Vanilla Extractseasoning
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
Cuisines & regions
Associations in the cited sources
These describe source-specific cultural or geographic connections. Catalogue links may still need review.
- Countries & places
- Venezuela
- Cooking traditions
- Venezuelan