El quesillo es un postre típico venezolano a base de leche condensada. Se considera una versión del flan español. Suele servirse como postre o bien como acompañante de la torta en los cumpleaños, junto con la gelatina.
El nombre proviene del hecho de tener poros que recuerdan a los agujeros del queso. Estos poros se producen por el hecho de ser elaborado con huevos enteros (a diferencia del flan en el cual sólo se emplean las yemas).
Se elabora con huevos batidos, leche condensada, esencia de vainilla y leche líquida. Se vierte en un molde previamente cubierto con caramelo, elaborado previamente y se cocina en baño de María en el horno durante unos 45 minutos.
Puede variarse la receta tradicional de diferentes formas:
Se sustituye la leche líquida por algún zumo o jugo de frutas (naranja, parchita, etc.)
Se puede añadir un toque de alguna bebida alcohólica (ron, brandy, Cointreau, etc.)
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The Quesillo is a typical Venezuelan dessert made with condensed milk. It is considered a version of the Spanish flan. Usually served as a dessert or as a companion to the cake at birthdays, along with gelatin.
The name comes from having pores reminiscent of cheese holes. These pores are produced by being made with whole eggs (unlike the custard in which only the yolks are used).
It is made with beaten eggs, condensed milk, vanilla essence and liquid milk. Pour into a mold previously covered with caramel, previously prepared and cooked in a bath of Mary in the oven for about 45 minutes.
The traditional recipe can be varied in different ways:
Liquid milk is replaced by some juice or fruit juice (orange, parchita, etc.)
You can add a touch of some alcoholic beverage (rum, brandy, Cointreau, etc.)
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The Quesillo is a typical Venezuelan dessert made with condensed milk. It is considered a version of the Spanish flan. Usually served as a dessert or as a companion to the cake at birthdays, along with gelatin.
The name comes from having pores reminiscent of cheese holes. These pores are produced by being made with whole eggs (unlike the custard in which only the yolks are used).
It is made with beaten eggs, condensed milk, vanilla essence and liquid milk. Pour into a mold previously covered with caramel, previously prepared and cooked in a bath of Mary in the oven for about 45 minutes.
The traditional recipe can be varied in different ways:
Liquid milk is replaced by some juice or fruit juice (orange, parchita, etc.)
You can add a touch of some alcoholic beverage (rum, brandy, Cointreau, etc.)
INGREDIENTES: 12 porciones
Para el caramelo:
300 gr de azúcar
3/4 taza de agua hirviendo
3/4 taza de agua hirviendo
Para el quesillo:
750 cc de agua
350 grs de leche en polvo
7 huevos
450 grs de azúcar
2 cdas de vainilla
PREPARACIÓN:
Caramelo:
En una olla o sartén amplio colocamos el azúcar y la llevamos a fuego bajo hasta que tome un color dorado suave y parejo. (Es importante no pasarte en este punto para que el caramelo no se torne con sabor amargo)
En un recipiente aparte ponemos a calentar a punto de ebullición el agua.
Cuando el caramelo llegue a su punto agregamos poco a poco con muchísimo cuidado el agua hirviendo mientras revolvemos continuamente con una cuchara de madera.
Una vez que entibie lo envasamos en un recipiente y lo reservamos a temperatura ambiente para utilizarlo cuando estén listos los quesillos
En un recipiente aparte ponemos a calentar a punto de ebullición el agua.
Cuando el caramelo llegue a su punto agregamos poco a poco con muchísimo cuidado el agua hirviendo mientras revolvemos continuamente con una cuchara de madera.
Una vez que entibie lo envasamos en un recipiente y lo reservamos a temperatura ambiente para utilizarlo cuando estén listos los quesillos
Quesillo:
En la licuadora colocamos el agua, la leche en polvo y el azúcar batimos hasta que todo esté bien integrado, luego agregamos los huevos y seguimos licuando, por último la esencia y terminamos de batir
Los envases que utilice son estos, son de un plástico duro, los lleno tres cuartas partes del envase y los tapo bien. Los envases son tinas de 7 oz.
En la licuadora colocamos el agua, la leche en polvo y el azúcar batimos hasta que todo esté bien integrado, luego agregamos los huevos y seguimos licuando, por último la esencia y terminamos de batir
Los envases que utilice son estos, son de un plástico duro, los lleno tres cuartas partes del envase y los tapo bien. Los envases son tinas de 7 oz.
Al tenerlos listos los llevamos a baño de maría en un molde grande le colocamos el agua con paños de cocina por dentro del molde metemos los vasitos bien tapados (ver imágenes) y colocamos otros trapos húmedos encima, haciendo peso, tapamos bien yo en lo personal lo termino tapando con papel aluminio, y los llevamos a cocción (en la hornilla de la cocina) por un lapso de 35 minutos, se dejan enfriar, se les coloca la salsa de caramelo y se refrigeran. Duración en la nevera una semana máximo.
Receta e imágenes tomadas de : Carmen Victoria Bakery, mi dulce blog.
Flan in glasses:
INGREDIENTS: 12 servings
For the caramel:
300 gr of sugar
3/4 cup boiling water
For the quesillo:
750 cc of water
350 grams of milk powder
7 eggs
450 grams of sugar
2 tablespoons vanilla
PREPARATION:
Candy:
In a large pot or pan, place the sugar and bring it to low heat until it is smooth and even golden. (It is important not to go over at this point so the caramel does not become bitter-tasting)
In a separate container we put the water to boiling point.
When the caramel reaches its point, we add, with a little care, the boiling water, while stirring constantly with a wooden spoon.
Once we warm it we put it in a container and reserve it at room temperature to use it when the quesillos are ready
Quesillo:
In the blender place the water, milk powder and sugar beat until all is well integrated, then add the eggs and continue liquefying, finally the essence and finished beating
The containers you use are these, they are made of a hard plastic, fill them three quarters of the container and cover them well. The containers are 7 oz.
When we have them ready we take them to a water bath in a large mold we put the water with kitchen cloths inside the mold we put the cups well covered (see pictures) and put other damp cloths on top, making weight, we cover well personally I finish it by covering with foil, and we take them to cook (in the kitchen stove) for a lapse of 35 minutes, they are allowed to cool, they are put the caramel sauce and they are refrigerated. Duration in the refrigerator one week maximum.
Flan in glasses:
INGREDIENTS: 12 servings
For the caramel:
300 gr of sugar
3/4 cup boiling water
For the quesillo:
750 cc of water
350 grams of milk powder
7 eggs
450 grams of sugar
2 tablespoons vanilla
PREPARATION:
Candy:
In a large pot or pan, place the sugar and bring it to low heat until it is smooth and even golden. (It is important not to go over at this point so the caramel does not become bitter-tasting)
In a separate container we put the water to boiling point.
When the caramel reaches its point, we add, with a little care, the boiling water, while stirring constantly with a wooden spoon.
Once we warm it we put it in a container and reserve it at room temperature to use it when the quesillos are ready
Quesillo:
In the blender place the water, milk powder and sugar beat until all is well integrated, then add the eggs and continue liquefying, finally the essence and finished beating
The containers you use are these, they are made of a hard plastic, fill them three quarters of the container and cover them well. The containers are 7 oz.
When we have them ready we take them to a water bath in a large mold we put the water with kitchen cloths inside the mold we put the cups well covered (see pictures) and put other damp cloths on top, making weight, we cover well personally I finish it by covering with foil, and we take them to cook (in the kitchen stove) for a lapse of 35 minutes, they are allowed to cool, they are put the caramel sauce and they are refrigerated. Duration in the refrigerator one week maximum.
QUE PASO CON LA LECHE CONDENSADA ?
ResponderEliminarHOLA ANONIMO, EL QUESILLO SE PUEDE HACER DE LAS DOS MANERAS, CON LECHE CONDENSADA Y ASI CON LECHE Y AZUCAR. SALUDOS.
EliminarAmiga y se le puede hechar maizena a la preparacion.
ResponderEliminar