1. Heat oven to 350 degrees F.
2. To make caramel, mix sugar and water. Cook in a heavy saucepan over low heat until thick, light brown caramel syrup forms.
3. Pour carefully into a 9" baking pan and cover the bottom and sides of the pan. Be careful, as hot caramel is indeed very hot and the pan will get very hot too.
4. For the custard, mix together eggs, sweetened condensed milk and coconut milk. Pass mixture through a sieve to get rid of undissolved egg parts. Pour carefully into baking pan, trying not to disturb the caramel layer.
5. Bake in hot water bath (bain marie) in oven for an hour or until toothpick inserted in the center comes out clean.
6. Cool down to room temperature.
7. Loosen edges of quesillo, place a serving dish on top of the baking dish (one which will retain the syrup) and invert.
8. Chill thoroughly before serving. Garnish with toasted coconut if desired.
You can also make this dessert in individual ramekins.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (220g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 213 (50%)|
|Amt Per Serving||% DV|
|Total Fat 23.7g||32 %|
|Saturated Fat 16.4g||82 %|
|Monounsaturated Fat 4.3g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 237.5mg||73 %|
|Sodium 9476.9mg||327 %|
|Potassium 477mg||13 %|
|Total Carbohydrate 43.6g||13 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 43.6g|
|Protein 13.5g||19 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 428
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