This is the Spanish version of an English Egg Custard, but is a lot thicker and richer. It is very easy to cook and only taking 9 minutes in the microwave.
It is served as a dessert in a lot of Canarian restaurants, served topped with caramel sauce or can be cut into slices and topped with fruit and cream.Even better just eat it as it comes.
It is a very light dessert, a traditional way of eating it is to serve it whole topped with your favourite topping, place it in the centre of the table with a little spoon for each guest and let them all share off the same plate. I can be fun, especially when it gets down to the last few spoon full’s.
- 500ml Milk
- 500g Condensed Milk
- 2 Eggs
- Pinch of Cinnamon
- Caramel Sauce.
- Put all ingredients in a bowl, barring the Caramel sauce.
- Mix until well blended.
- Pour into a microwave dish.
- Microwave on 580w for 10 minutes.
- Without opening the microwave door, let stand for 10 minutes.
- At this point it should be cooked, if not, cook for a few minutes more.
- Place plate over microwave dish, tip over so that the quesillo falls on plate.
- To serve top with caramel sauce.
The quesillo in the below picture is the large version and you need to double the quantities and cook 0n 580w for 30 minutes and leave for 10 minutes to stand. If it is not cooked at this stage put it in the microwave for an extra 5 minutes.
Mix by hand, you are trying to achieve a smooth quesillo, so try and not get too much air into the mixture when blending, if too much air gets into the mixture at the blending stage, the quesillo will have air pockets (holes). This only spoils the looks not the taste.
Leave to cool before tipping out onto a plate, it will be a lot more successful.
When cooked it will start slightly shrinking from the edge of the dish.
Different Serving Suggestions.
Cover the top of the quesillo with :- Fresh fruit and thick cream.
Originally posted on – http://diane-recipes.blogspot.com/