
Caramel 3/4 cup (150g) sugar 1/4 cup (60ml) water
Quesillo 5 eggs 1 can (395g) sweetened condensed milk same amount milk 1 teaspoon rum or cognac (optional) 1 teaspoon vanilla extract
1. mix sugar and water in a 9" (22cm) aluminum cake pan. Place pan on stove over low heat. Without stirring, wait for the sugar mixture to turn light brown. Be careful not to burn the sugar or it will be bitter. When the caramel has reached the desired color, remove from heat. Swirl cake pan to cover sides with the caramel as well. Set aside and allow to cool
2. place eggs, condensed milk, milk, rum and vanilla extract in a blender. Mix for 1-2 minutes
3. pour mixture into prepared prepared cake pan. Cover very tightly with aluminum foil. Place cake pan inside a bigger pan. Pour boiling water halfway up the cake pan. Bake at 350°F (180°C) for 80-90 minutes
4. remove from oven, cool and then refrigerate overnight. To unmold, run a knife along the sides, place a deep dish over the cake pan, and flip it over. The Quesillo and the caramel will easily slip out of the pan |