This has a distinctive flavor and is quite sweet and rich. a preferred in Venezuela. Pour liquid over the quesillo before serving it by placing it on a platter upside down.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 5 mins |
| Additional Time: | 1 hr 30 mins |
| Total Time: | 2 hrs 50 mins |
| Servings: | 16 |
| Yield: | 16 servings |
Ingredients
- 1 (14 ounce) can sweetened condensed milk
- 4 eggs
- 1 ½ cups whole milk
- 1 (13.25 ounce) can sliced pineapple in heavy syrup, syrup reserved
- 1 tablespoon coconut-flavored rum (such as Malibu®)
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk sweetened condensed milk and eggs together in a bowl; add milk, 1 1/2 teaspoons syrup from canned pineapple, and rum and stir well.
- Pour remaining syrup from canned pineapple into a saucepan and cook over medium heat until bubbling and syrup darkens, 2 to 3 minutes. Remove saucepan from heat and pour syrup into a custard dish and tilt to completely cover the bottom. Arrange pineapple slices in the syrup and pour milk mixture over pineapple.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour. Cool to room temperature and refrigerate until chilled, at least 1 hour.
Nutrition Facts
| Calories | 130 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 57 mg |
| Dietary Fiber | 0 g |
| Protein | 4 g |
| Saturated Fat | 2 g |
| Sodium | 58 mg |
| Sugars | 15 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |