Quesillo Venezolano


Preparation time: 15 minutes

Cooking time: 1 hour

Quantity: 8-10 servings


5 eggs, at room temperature

1 can (390 grams) of milk

Liquid milk

1 teaspoon vanilla

A splash of rum (optional)

 For the caramel:

1/2 cup of white sugar

1/4 cup of water


Heat the oven to 350 ° F / 180 ° C.

To make the caramel:

In a saucepan over medium heat, place the sugar and water to make a syrup until it turns a light amber color; once it starts to turn color it is easy to burn so keep an eye on it and take it out of the heat before it gets too dark or else it will taste bitter. Pour the caramel over the mold where you will make the cheese and let it cool.

In the blender, place all the cheese ingredients: eggs, condensed milk and the same measure of the can of liquid milk, vanilla and rum if you are using it, process everything quickly

Pour the mixture into the mold with the caramel, place a lid or aluminum foil.

 Place the mold in a larger container in a double boiler in the oven and bake for 50 minutes to 1 hour, until when you insert a toothpick, it comes out clean (the center of the cheese may move a little, which will settle when it cools.

Remove from the oven and allow to cool completely to room temperature, then refrigerate better overnight (it tastes better that way).

To unmold, run a thin knife around the cheese, turn on a wide, shallow plate so that the caramel falls out. Serve, enjoy and be happy with every glorious bite.

Try and share!!!!