nut-quesillo

Present in almost all Venezuelan parties as accompanist of the cake. It is said that is a version of the Flan with the difference being it contains egg whites, not only the yolks, element that produces its characteristic pores that resemble cheese holes.

Ingredients

egg 5 Eggs
condensed-milk 1 can of Condensed milk
milk 1 can of Milk (the same as the can of condensed milk)
milk 3 tablespoons Milk powder
sugar 3 tablespoons Sugar
vanilla 1 tablespoon Vanilla
rum One touch of Rum or brandy (optional)
For the caramel
sugar 1 cup of Sugar

Utensils

Mold with cover
Bain-marie baking tray
Blender
Deep plate

Preparation

  1. Preheat the oven.

  2. In a mold with lid for flan directly over the fire make the caramel adding the sugar without adding any water. Move the can so that the sugar does not stick or burn, until it melts and takes a deep golden color.

  3. In a blender the remaining ingredients are processed.

  4. If done manually, first beat well whole eggs and then add the remaining ingredients.

  5. Pour mixture into the caramelized mold and cover.

  6. Bake in water bath at 175 °C for about one hour or until toothpick inserted comes out clean.

  7. Cool and unmold on a platter or dish.

  8. Store in the refrigerator and serve cold.