Can I use a different type of milk instead of cow’s milk?

Yes, you can substitute cow’s milk with almond milk or another plant-based milk, but it may slightly alter the flavor and texture.

What is the purpose of the water bath?

The water bath ensures even cooking and prevents the quesillo from cracking or drying out.

How do I know when the quesillo is done baking?

The quesillo is done when it is set but still slightly jiggly in the center. You can test it by inserting a toothpick; it should come out clean.

Can I make this dessert ahead of time?

Yes, quesillo can be made a day in advance. In fact, it tastes even better after chilling overnight.

What can I use if I don’t have a flan mold?

You can use any oven-safe dish with high sides, such as a cake pan or a loaf pan, as a substitute for a flan mold.

Coconut and Dulce de Leche Quesillo

Name: Coconut and Dulce de Leche Quesillo
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 6
Cuisine: Venezuelan
Ingredients: 5 egg eggs; 400 mL coconut milk; 170 g dulce de leche; 170 mL cow’s milk; 3 tbsp sugar; 1 tsp vanilla extract

@cocinero44

Venezuelan Dessert Vegetarian Contains Eggs

If you enjoy traditional flan, you’ll love this dessert. It’s a quesillo made with coconut milk and dulce de leche, a Venezuelan-style flan that’s very popular in that country. This version combines coconut milk and dulce de leche, along with eggs and cow’s milk, resulting in a creamy and smooth...

Coconut and Dulce de Leche Quesillo recipe

Prep Time

15min

Cook Time

1hr 0min

Total Time

1hr 15min

How to make Coconut and Dulce de Leche Quesillo

Step 1
Caramelize a flan mold by heating sugar until it melts and turns golden brown. Spread the caramel evenly across the bottom of the mold.
Step 2
In a blender, combine the eggs and dulce de leche. Blend for one minute.
Step 3
Add the coconut milk, vanilla extract, sugar, and cow’s milk to the blender. Blend for an additional two minutes until smooth.
Step 4
Pour the mixture into the caramelized mold.
Step 5
Bake in a preheated oven at 180°C (350°F) in a water bath (bain-marie). Cover the mold with aluminum foil and bake for approximately one hour.
Step 6
Remove from the oven and let it cool to room temperature. Then refrigerate until well chilled.
Step 7
Carefully unmold the quesillo and serve.

Nutrition (per serving)

Calories

205.8kcal (10.29%)

Protein

3.0g (6.1%)

Carbs

20.6g (7.5%)

Sugars

19.2g (38.46%)

Healthy Fat

1.5g

Unhealthy Fat

10.4g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

Ensure the caramel is evenly spread across the mold to prevent sticking.
Use a water bath to maintain even cooking and prevent the quesillo from cracking.
Let the quesillo cool completely before refrigerating to avoid condensation.
For added flavor, you can sprinkle toasted coconut flakes on top before serving.

FAQS

Can I use a different type of milk instead of cow’s milk?
Yes, you can substitute cow’s milk with almond milk or another plant-based milk, but it may slightly alter the flavor and texture.
What is the purpose of the water bath?
The water bath ensures even cooking and prevents the quesillo from cracking or drying out.
How do I know when the quesillo is done baking?
The quesillo is done when it is set but still slightly jiggly in the center. You can test it by inserting a toothpick; it should come out clean.
Can I make this dessert ahead of time?
Yes, quesillo can be made a day in advance. In fact, it tastes even better after chilling overnight.
What can I use if I don’t have a flan mold?
You can use any oven-safe dish with high sides, such as a cake pan or a loaf pan, as a substitute for a flan mold.

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@cocinero44

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