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Canarian Quesillo

A sweet custardy dessert from the Canary Islands, Canarian Quesillo is a delightful treat that's rich and creamy with a beautiful caramel topping.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 4 hours 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Canarian, Spanish
Calories: 290
Ingredients Method Notes

Ingredients
  

For the custard
  • 4 large large eggs
  • 1 can (14 oz) condensed milk
  • 1 can (12 oz) evaporated milk
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • a pinch cinnamon optional, but highly recommended
For the caramel
  • 1 cup sugar for caramelizing

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a saucepan over medium heat, melt about 1 cup of sugar until it turns golden brown. Quickly pour this caramel into an 8-inch round cake pan and swirl to cover the bottom.
  3. In a mixing bowl, whisk together the eggs, condensed milk, evaporated milk, whole milk, vanilla extract, and a pinch of cinnamon until smooth.
  4. Pour the custard mixture over the caramel in the cake pan.
  5. Place the cake pan in a larger baking dish and fill the outer dish with hot water halfway up the sides of the cake pan.
Baking
  1. Bake in the preheated oven for about 50 to 60 minutes, or until the edges are firm but the center jiggles slightly.
Cooling
  1. Let the Quesillo chill in the fridge for at least 4 hours, preferably overnight.
Serving
  1. Invert the Quesillo onto a plate to reveal the caramel topping. Garnish with fresh fruit, mint, or whipped cream if desired.

Notes

Store any leftovers in an airtight container in the fridge for 3 to 4 days. Enjoy it chilled. For flavor variations, consider infusing milk with citrus zest or coconut, or adding chocolate or caramel swirls.