Venezuelan Sweet Cheese
1/2 cup sugar.
1 tablespoon water
1 can condensed milk.
1 can whole milk (measure it with the condensed milk can)
1 teaspoon vanilla
Put the water and sugar in a metal mold over medium heat until it starts bubbling and gets darker.
Turn off the fire and cover the inside of the mold with the caramel by stirring it around.
Mix the eggs, condensed milk, whole milk and lastly the vanilla in a blender for three minutes.
Pour the mix into the mold with the caramel and cover.
Bake in a double boiler at 350 degrees for an hour and a half or until you attempt to insert a knife in the dessert.
Remove the mold from the hot water and let it cool to room temperature.
Then put it in the refrigerator for at least 8 hours.
Serving suggestion and comment:
The quesillo has to be turned out carefully loosening the edges with a thin knife. Serve in a deep dish so the caramel won’t spill.
Published by Escape Latino