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Pineapple Quesillo

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"This is very sweet and rich with an unique flavor. A Venezuelan favorite. To serve: turn quesillo upside-down onto a plate and pour liquid over quesillo."
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2 h 50 m servings 130 cals
Original recipe yields 16 servings

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Whisk sweetened condensed milk and eggs together in a bowl; add milk, 1 1/2 teaspoons syrup from canned pineapple, and rum and stir well.
  3. Pour remaining syrup from canned pineapple into a saucepan and cook over medium heat until bubbling and syrup darkens, 2 to 3 minutes. Remove saucepan from heat and pour syrup into a custard dish and tilt to completely cover the bottom. Arrange pineapple slices in the syrup and pour milk mixture over pineapple.
  4. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour. Cool to room temperature and refrigerate until chilled, at least 1 hour.

Nutrition Facts

Per Serving: 130 calories; 4.1 g fat; 19.4 g carbohydrates; 4.3 g protein; 57 mg cholesterol; 58 mg sodium. Full nutrition

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