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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Recipe Summary

prep:
15 mins
cook:
1 hr 5 mins
additional:
1 hr 30 mins
total:
2 hrs 50 mins
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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.

  • 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.

  • 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

130 calories; protein 4.3g; carbohydrates 19.4g; fat 4.1g; cholesterol 57.1mg; sodium 58.3mg. Full Nutrition
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Reviews

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
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