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In this blog post we are sharing a fantastic quesillo recipe using our chocolate hazelnut spread, Maracaibo Mud. This recipe is so easy and for anyone that hasn't tried quesillo before, it is very similar in taste and consistency to flan. We have included the ingredients and instructions below along with a link to an instructional video on our YouTube channel to see us making quesillo directly. If you don't have a jar of Maracaibo Mud, no problem, simply substitute with any other chocolate spread that you like.
Ingredients
5 eggs
1 cup of milk (8oz)
1 can of condensed milk (14oz)
1 tsp of vanilla
3 tbsp of Maracaibo Mud
(optional) 1 tbsp of dark rum*** or to taste
1/2 cup of sugar for the caramel
*** Note: If you want to use a Venezuelan rum, at Spec’s they sell three types that we really like: Diplomatico, Santa Teresa, or Cacique
Instructions
Add all ingredients (except for the sugar for the caramel) into a blender and mix at high speed until mixture is well blended. Separately, for making your caramel, add the 1/2 cup of sugar to a sauce pan and heat on medium low to medium heat, stirring frequently, until caramel is formed. Pour the caramel into your cookware (ceramic or glass works fine but a flan mold works best) coating the bottom and sides of your dish, then add the mixture from your blender and cover cookware with aluminum foil to seal. Preheat oven to 350F. Place your cookware into a water bath and into the oven; we place inside a larger glass cookware with water added (this is called a bain-marie or water bath). Bake for one hour. Let your quesillo cool off for about 30 minutes then invert it into a tray (we use a knife to cut around the sides first to help release). Place in the refrigerator for 1 1/2 hours before serving. Enjoy your Venezuelan quesillo!
Video instructions on YouTube @Chocolates Dalila: https://youtu.be/r9B5fnxYwrQ