Quesillo

Quesillo Recipe from Nicaragua - Ingredients and Steps

Region / culture: Nicaragua | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 8

Introduction

Quesillo, also known as flan or caramel custard, is a popular dessert in many Latin American countries. It is a sweet and creamy treat that is perfect for any occasion. In this article, we will explore the history of the recipe, cooking tips and tricks, as well as nutrition information and serving suggestions for this delicious dessert.

History

Quesillo has its origins in Spain, where it was traditionally made with eggs, sugar, and milk. The recipe was brought to Latin America during the colonial period and has since become a staple in many countries, including Venezuela, Mexico, and Puerto Rico. Each region has its own variation of the recipe, but the basic ingredients remain the same.

Ingredients

1 and a half cup of sugar
5 medium or large eggs
12 oz can of evaporated milk
0.25 tsp of vanilla extract
0.25 tsp of ginger extract (optional)

How to prepare

Caramelizing the Pan

Caramelize the pan ahead of time and allow it to cool for at least 20 to 30 minutes.
Add 0.5 cup of sugar to the pan and melt it over medium heat until it caramelizes. Be cautious not to burn the sugar. Continuously shake the pan to ensure all the sugar melts.
Once the sugar has melted and turned light brown, tilt the pan so that the liquid coats the sides, approximately 2.5 to 3 inches up from the bottom. Set the pan aside and let it cool.

The Mixture

In a large mixing bowl, combine the remaining ingredients: 1 cup of sugar, eggs, evaporated milk, vanilla extract, and ginger extract. For a better consistency, it is recommended to use a hand mixer.
When adding the mixture to the caramelized pan, strain it through a sieve to prevent any small pieces of egg from getting into the mixture. It is normal to hear a crackling sound when adding the cold mixture to the pan, especially if the pan is still slightly warm.

Baking

Preheat the oven to 350°F (177°C).
Place the pan in a double boiler setup by filling a large baking pan with about an inch of water and placing the caramelized pan in the center. Position both pans on the center oven rack. Bake for approximately 1 hour, checking for doneness as needed.
After baking, carefully cover the pan with foil and set it aside to cool. Refrigerate overnight to chill.

Serving the Quesillo

Remove the chilled pan from the refrigerator and place it over a burner on your stove. Gently shift the pan back and forth until the quesillo detaches from the sides of the pan. Be cautious not to burn it. Once the quesillo is loose (it should slosh when you shift the pan), remove it from the burner and let it cool briefly.
Place a large dish over the top of the pan and quickly flip it over, allowing the quesillo to fall onto the center of the dish. Warning: there will be a significant amount of caramel sauce, so be extremely careful not to splash it on yourself while flipping the pan.

Variations

Add a splash of rum or brandy to the mixture for a boozy twist.
Top the quesillo with fresh fruit or a drizzle of chocolate sauce for added flavor.
Use coconut milk instead of evaporated milk for a tropical twist on the classic recipe.

Notes

Probably the most difficult part of making Quesillo is knowing when it is done. If you don’t cook it long enough, it will fall apart (cave in) when it is served; if you cook it too long, it will come out dry and grainy. You should be able to insert a clean knife about 0.5 way from the edge of the pan, and the center, and pull it out dry. The center should still be a little runny. After it is chilled, that runny part will firm up.

Cooking Tips & Tricks

Be careful when caramelizing the pan, as sugar can burn easily. Keep a close eye on it and continuously shake the pan to ensure even melting.

- Strain the mixture before adding it to the caramelized pan to remove any small pieces of egg for a smoother consistency.

- Use a double boiler setup when baking the quesillo to ensure even cooking and prevent burning.

- Chill the quesillo overnight before serving to allow it to set and develop its flavors.

Serving Suggestions

Quesillo can be served on its own or with a dollop of whipped cream or a sprinkle of cinnamon on top. It pairs well with a cup of coffee or a glass of sweet wine.

Cooking Techniques

Caramelize the pan before adding the mixture to create a rich caramel sauce that adds depth of flavor to the dessert.

- Use a double boiler setup when baking the quesillo to ensure even cooking and prevent burning.

Ingredient Substitutions

You can use regular milk instead of evaporated milk in this recipe, but the texture and flavor may be slightly different.

- If you don't have ginger extract, you can omit it or substitute it with a pinch of ground ginger for a similar flavor.

Make Ahead Tips

Quesillo can be made ahead of time and stored in the refrigerator for up to 3 days before serving. Just be sure to cover it tightly with plastic wrap to prevent it from absorbing any odors.

Presentation Ideas

Serve the quesillo on a decorative plate and garnish with a sprig of mint or a dusting of powdered sugar for an elegant presentation.

Pairing Recommendations

Quesillo pairs well with a variety of beverages, including coffee, tea, or a glass of dessert wine. It also goes well with fresh fruit or a scoop of ice cream on the side.

Storage and Reheating Instructions

Store any leftover quesillo in an airtight container in the refrigerator for up to 3 days. To reheat, place the dish in a warm oven for a few minutes until heated through.

Nutrition Information

Calories per serving

Each serving of quesillo contains approximately 200 calories, making it a relatively high-calorie dessert.

Carbohydrates

Each serving of quesillo contains approximately 30 grams of carbohydrates, mainly from the sugar used in the recipe.

Fats

Quesillo is a rich dessert, with each serving containing around 10 grams of fat, primarily from the eggs and evaporated milk.

Proteins

There are about 5 grams of protein in each serving of quesillo, coming from the eggs used in the recipe.

Vitamins and minerals

Quesillo is not a significant source of vitamins and minerals, but it does contain small amounts of calcium and vitamin D from the evaporated milk.

Alergens

Quesillo contains eggs and dairy, so it may not be suitable for those with allergies to these ingredients.

Summary

Quesillo is a delicious dessert that is high in carbohydrates and fats, with moderate amounts of protein. It is best enjoyed in moderation as part of a balanced diet.

Summary

Quesillo is a delicious and creamy dessert that is perfect for any occasion. With its rich caramel flavor and smooth texture, it is sure to be a hit with your family and friends. Try making this traditional Latin American dessert for your next gathering and enjoy the sweet taste of quesillo!

How did I get this recipe?

The moment I found this recipe is one I won't soon forget. It all started many years ago when I was just a young girl living in a small village in Mexico. My mother had always been a fantastic cook, and I spent countless hours by her side in the kitchen, watching and learning as she whipped up delicious meals for our family.

One day, as I was rummaging through an old recipe book that had been passed down through generations, I stumbled upon a recipe for quesillo. I had never heard of it before, but the ingredients and instructions intrigued me. It called for simple ingredients like eggs, milk, and sugar, but the end result was described as a rich and creamy dessert that was sure to delight the taste buds.

I decided to give it a try, following the recipe to the letter. As I mixed the ingredients together and poured the mixture into a baking dish, the sweet aroma of caramelized sugar filled the air. I couldn't wait to see how it would turn out.

After baking in the oven for what felt like an eternity, the quesillo was finally ready. I carefully removed it from the oven and let it cool before flipping it over onto a serving plate. The moment I took my first bite, I knew I had discovered something truly special.

The quesillo was unlike anything I had ever tasted before. The texture was smooth and velvety, with just the right amount of sweetness. The caramel topping added a delicious crunch that perfectly complemented the creamy custard underneath. I couldn't believe I had never tried this dessert before.

I immediately shared the recipe with my family and friends, who all raved about how delicious it was. From that day on, quesillo became a staple in our household, a dessert that was always greeted with smiles and satisfied sighs.

As the years went by, I continued to make quesillo for special occasions and family gatherings. Each time I made it, I thought back to that moment when I first discovered the recipe and how it had opened my eyes to a whole new world of flavors and possibilities.

I also learned that the recipe for quesillo had been passed down through generations in my family, originating from a distant relative who had learned it from a friend many years ago. It was a recipe that had been cherished and perfected over time, and I was honored to carry on the tradition.

Today, as I look back on that fateful day when I found the recipe for quesillo, I am filled with gratitude for the culinary adventures it has brought into my life. It is a reminder of the power of food to bring people together, to create memories, and to nourish both body and soul.

So the next time you're in the mood for a sweet and satisfying dessert, why not give quesillo a try? I promise you won't be disappointed. And who knows, maybe you'll discover a new favorite recipe that will become a beloved tradition in your own family for years to come.