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Quesillo typical Canary Island dessert

Quesillo canario

Quesillo is one of the most typical and easy to make desserts in the Canary Islands, it is similar to flan, but made with a lot of condensed milk and on top of that, it's often served with cream in bars and guachinches throughout the island. A veritable calorific bomb, but nobody knows why it's called a quesillo since it doesn't contain any queso (cheese). 


1 can of condensed milk of 370 g
1 and 1/2 cans of whole milk (measure with the condensed milk can)
5 eggs
The zest of 1 lemon
3 tablespoons of sugar or liquid caramel


In a bowl, pour the condensed milk, the whole milk, the beaten eggs (as for an omelette) and the lemon zest and mix well until a homogeneous mixture is obtained.

Make the liquid caramel: for this pour the sugar into a saucepan and melt it over low heat, without stirring, until it acquires a golden hue and is totally liquid. Be careful, it burns easily! (If you don't want to complicate life, just use liquid caramel from a bottle.)

Pour the liquid caramel into a mould, spreading it well over the entire surface.

Pour the milk mixture into the caramelised mould, then cook it slowly over a bain-marie for 1 hour and a quarter approx., taking care that the pan does not boil dry.

Remove from the heat and remove the mould from the pot. When it's cooled refrigerate for a minimum of 8 hours. To serve, unmold it by turning it over, but do it onto a plate or dish with a lip, since otherwise the liquid caramel may overflow.

Quesillo canario, uno de los postres más típicos y fáciles de preparar de las islas

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