If there is one typical dessert that we Venezuelans are proud of, it is the quesillo. The quesillo is the Venezuelan version of the flan, as it tastes almost the same and is made with the same ingredients. In the case of the quesillo, we add the whole eggs, white and yolk, and we can make it any flavor we want. Generally it is eaten alone, although some people can do it on birthdays to accompany the cake. Alone or accompanied, the quesillo is a dessert made by angels.

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At the moment, making a quesillo in Venezuela can be very expensive because the ingredients used for its preparation are scarce and if they are obtained, they can cost a minimum wage. So people have chosen to prepare different versions of quesillos, substituting or removing some ingredients. That's why we can see in some pages quesillos made with four or even three ingredients. In the post I bring you today, I would like to bring some different versions of this exquisite dessert.

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Let's start with the typical Venezuelan quesillo that has condensed milk, liquid milk, eggs, sugar and vanilla. All these ingredients, except the sugar, you put it in a blender and beat it for about three minutes. When the mixture is homogeneous, you take a quesillera or a metallic container and add the water and sugar. When the sugar is caramelized, remove from the fire and spread on the walls of the container. After this, you add the previous mixture to the caramelized container and put it in a "bain-marie". The bain-marie, for those who do not know it, is to introduce a container inside a larger container containing water. In this way, there is no direct heating but indirect heating.

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One of the most delicious and popular versions of this dessert is the one made with fruits. There are quesillos of pineapple, coconut, parchita, orange and even cambur. In the case of the fruit version, the idea is to use the pulp of the fruit of your choice and mix it with condensed milk, evaporated milk and eggs. As with the traditional recipe, the idea is to cook it in a "bain-marie". The ideal is to see what type of fruit you can use, since the quesillo has a lot of milk and not all fruits go well with this ingredient. In particular, I love coconut quesillo and some people not only do it with coconut milk, but they leave the fiber, which makes it have a rough texture but very tasty.

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It must be said that there are versions of very expensive quesillos, but they are so tasty that it is well worth the sacrifice and spend a little money from our budget making a delicious quesillo of chocolate, rum, whiskey, brandy or coffee. Just like the previous ones, you add the liquid of your preference to the blender and mix it with the other ingredients until forming a homogeneous mixture. For many people, this version is perfect, as some use coconut milk and do not use condensed milk, perhaps because of intolerance to lactose, with coffee, brandy or chocolate. The smell and taste of these quesillos are unsurpassed.

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In these times of crisis, Venezuelans manage to make this dessert and that does not mean a greater expense, so they have chosen to do it, sometimes without egg or milk. Others make it from some tubers such as sweet potato or yucca, also from auyama and even bread crumbs. The latter is made by soaking the bread in milk and when it is soft, add it to the mixer with eggs, nutmeg and sugar. These versions, which require more solid ingredients, are made in the oven and not in a "bain-marie".

And you will surely tell me: What do you mean this dessert is so perfect? Surely there is something wrong with it! I must admit that it has a big disadvantage: Being a very expensive dessert and generally smaller, the portions are very small so we usually stay wanting to eat much more.

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I hope you enjoyed reading and that you can try a delicious quesillo someday. Likewise, I invite you to vote for @adsactly as a witness and join our server in discord. Until the next smile. ;)

BIBLIOGRAPHIC REFERENCE

https://es.wikipedia.org/wiki/Quesillo_venezolano
https://notiboom.com/4-deliciosas-recetas-quesillo-sin-leche/

Written by: @nancybriti

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