Ingredients
Method
- Preheat oven at 180°C.
- Make a caramel: add sugar into a saucepan at medium heat and let it melt until it becomes dark brown, but make sure it is not burnt (try not to stir or shake the sugar while it is melting. As soon as the caramel is done, pour it onto the Danish cookies tin, making sure that all the tin’s bottom and sides are coated with the caramel. Let it cool completely.
- In a blender, mix eggs, condensed milk, milk, rum and vanilla. Blend the mixture for a few minutes until it is velvety and creamy.
- Pour mixture into the cool caramel tin and cover with the lid. Put tin onto a tray with water for Bain Marie (cover half the tin) and pop it into the oven for about 45mins to 1hr.
- The Quesillo will be ready when you open the lid, and the edges look set, and the middle is still wobbly but not runny.
- Take the Quesillo out of the oven and let it cool completely before putting it into the fridge for a minimum of 6 hrs, preferably overnight.
- After it has been in the fridge for at least 6hrs, remove the lid, run a butter knife to the edges, and flipped it over a plate. Knock the tin’s bottom a few times with your hands, so the Quesillo does not get stuck, and finally, remove the tin gently out of the Quesillo. When you cut it, it could either be smooth or have a few little holes all over it; both ways are delightful.
- Enjoy.
