Creamy Venezuelan Caramel Custard
Ingredients
Caramel
- 100g sugar (1/2 cup)
- 60 ml water (1/4 cup)
Quesillo mixture
- 395 g milk
- 395 g condensed milk (1 can)
- 5 eggs
- Rum to taste
- 1 teaspoon vanilla essence
Preparation
Preheat the oven to 180°C.
For the caramel, add sugar and water to the mold and place over medium heat until it reaches the desired color, without stirring to avoid crystallization, then remove from heat.
In a blender, add milk, condensed milk, eggs, rum, and vanilla essence, and blend until well integrated.
Pour the mixture into the mold with the caramel, cover it, and place in a water bath.
Bake at 200°C for 1 hour or until a toothpick inserted comes out clean.
Remove from the oven and let cool to room temperature, then refrigerate for 6 hours.
Serve and enjoy with your family.
Notes
Use a 16 cm mold for best results.
