Instructions
- Make the Caramel
Place the sugar in a saucepan over medium heat. Allow it to melt slowly without stirring until it turns a golden amber color. Carefully pour the caramel into a mold or flan pan and tilt the mold so the caramel coats the bottom evenly. - Prepare the Custard Mixture
In a blender, combine the condensed milk, evaporated milk, eggs, and vanilla extract. Blend until the mixture is smooth and fully combined. - Pour Into the Mold
Pour the custard mixture gently over the caramel inside the mold. - Prepare the Bain-Marie (Water Bath)
Cover the mold with aluminum foil. Place it in a larger baking dish and fill the dish with hot water until it reaches halfway up the mold. - Bake
Bake in a preheated oven at 350°F (180°C) for about 1 hour, or until a toothpick inserted into the center comes out clean. - Cool and Refrigerate
Remove the mold from the water bath and let it cool to room temperature. Then refrigerate for at least 4 hours, or overnight for best results. - Unmold and Serve
Run a knife around the edges of the mold. Place a serving plate on top and carefully invert the quesillo so the caramel flows over the custard.
Recipe Details
Prep Time: 15 minutes
Cook Time: 1 hour
Chilling Time: 4 hours
Total Time: About 5 hours 15 minutes
Servings: 8
Difficulty Level: Easy
Tips for Best Results
- Avoid stirring the sugar while making caramel to prevent crystallization.
- Blend the custard gently to avoid too much foam.
- Always bake using a water bath to keep the custard smooth and creamy.
Variations
The most important part is just ahead — click NEXT »»
