Caramel Custard Dessert (Quesillo)

Information

Quesillo, also known as Kesio in Curaçao and the Dutch Caribbean, is a rich and creamy caramel custard dessert with a smooth texture and a beautiful layer of golden caramel. Made with eggs, milk, sugar and aromatic flavorings, this beloved dessert is traditionally chilled before serving, allowing the caramel sauce to flow over each slice. Similar to flan, quesillo is a favorite at family gatherings, celebrations and special occasions throughout the Caribbean and Latin America.

Ingredients

• 6 extra large eggs
• 1 tablespoon of maizena (corn starch)
• 3 large cans of condensed milk
• 4 cups of evaporated milk
• 1 cup of pineapple juice
• 1/4 cup of brandy or rum
• 2 teaspoon of Pineapple extract

For Caramel :

• 1/2 cup of sugar

Preparation

1. In a blender, add the 6 eggs and turn the blender to medium speed then add the maizena and let it mix for 1 minute
2. Bring the speed to low/medium speed and add all other ingredient with the exception of the sugar which is used for the caramel on the baking pan
3. Mix everything well and put the mix in the refrigerator
4. For the Caramel , sprinkle the sugar in a rond cake pan, and put it on the stove on medium high.
5. As the sugar start melting, use a Pot Holder to pick up the pan and let the sugar melt into a caramel evenly on the bottom of the pan. Make sure that all sugar is melted into a caramel. Golden brown color.
6. Put the pan back on the heat if it starts to cool of and not at desired color.
7. Turn the oven on to 350° F 
8. While the oven is going through preheat step, poor the Quesillo mix into the Cake Pan after it completely cools of
9. Grab a bigger baking pan then Quesillo pan, and fill it up to 2/3 with water and put the quesillo pan into the pan with water
10. After over reached the desired temperture, put the big pan with the quesillo pan in it into the oven and let it bake for about 90 minutes
11. After 90 minutes, use a sate stick or eating knife and poke in the middle to see if quesillo is fully baked.
12. If you see wet sticky mixture on the knife or stick, let it back for another 15 minutes untill knife or stick comes out clean.
13. Take the pan out of the oven when done and let it cool down
14. Then put the quesillo pan in the refrigerator to cool down
15. When quesillo is cold, loose the quesillo from the pan by passing a knife on the edge of the pan.
16. In a not so deep tray, flip the quesillo over on to the tray. Keep in mind, the caramel will become a sause not. So tray needs to be deep enough to hold this sauce.
17. Quesillo is ready to serve.