26 Jul


If you’ve never tried quesillo, I recommend it. . . it’s tastes like bread pudding, without the bread.


5 eggs, room temperature
1 can of condensed milk
whole milk – enough to fill the condensed milk can once it’s empty
5 T. sugar
1/4 c. water
1 – 2 T. rum (optional)
crushed pineapple, drained of most of its juice

Because my honey is hispanic, we have a “quesillo pan” which is an alumium pan about the size of an 9″ round cake pan but deeper. So, find a dish that size, and in it, combine the sugar and water and cook on the stove until the syrup carmelizes. Then, in a blender, combine eggs, condensed milk, whole milk, vanilla, rum, cinnamon, and pineapple. Blend until all ingredients are combined. Then, pour onto your cooled caramel mixture. Place in a bain marie, umm, water bath? in a 350º oven for 1 hour and 15 minutes or until a toothpick inserted into the middle comes out clean. Cool for about ten minutes and then upend the quesillo into your serving dish and watch all of the beautiful sugar drip down the sides. . . Refrigerate overnight before serving. . . OR, heap yourself a big spoonful into a bowl and eat up tout de suite.

Now, Alex took it upon himself to make this one day when I wasn’t at home, and he keeps saying that he messed up and knows what he did, and he will do it right next time, but he never would tell me what went wrong or why the quesillo was messed up. It tasted JUST FINE to me. He did say that he cooked it quite a bit longer than this recipe that we started with, but it was still more liquid-y, I think, than what he wanted, so you may keep that in mind. I’m pretty sure that the final consistency is supposed to be something like a cheesecake, maybe, depending on how dense your cheesecakes are. It’s supposed to be a similar consistency to MY cheesecake possibly. . . not that anyone’s eaten my cheesecake in recent memory. I’m pretty sure that the last time I made one from scratch was the Easter that Jared came home from the Marines. . .


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