BAKING

Picking Up Where I Left Off…


Man Ray
At the Hour of Observation, The Lovers, 1934
The Los Angeles County Museum of Art

I love this recipe for two reasons. One, because my dear friend Nadya taught me how to make it the way Venezuelans do and two, because it is so easy and the results are magnificent. Okay, that’s three reasons, but who’s splitting hairs?

For those who have never heard of Quesillo (myself included), it is essentially the lighter sibling to the flan and is a staple dessert in most Venezuelan households. In fact, the Quesillo is so light it can be enjoyed at any time of day.

As you may well recall, this was one of the three desserts I made for my brother in law’s birthday and ever since, Tim has been hounding me to make it again and again and again…

Thank you, Nadya, for your beautiful friendship and this amazing family recipe.


Nadya’s Quesillo topped with fresh Chantilly cream and assorted edible flowers.

NADYA’S QUESILLO

1 ½ Cups Sugar
½ Cup Water
2 Cans Sweetened Condensed Milk
2 Cans Filled with Whole Milk
5 Whole Eggs
2 Teaspoons Mexican Vanilla

2 Cups Heavy Whipping Cream
2 Tablespoons Granulated Sugar
½ Teaspoon Mexican Vanilla
Edible Flowers for Garnish
Seasonal Fresh Fruit for Garnish

Preheat oven to 325°F and have a 10” round cake pan at the ready.

Pour the sugar and water into your cake pan and set over medium high heat and cook the sugar until it turns the color of pale sienna (orange brown). As the sugar will continue to cook after you remove it from the heat, I strongly suggest using caution here. It is far easier to burn sugar than it is to caramelize it; in a split second, it can be ruined. Being extremely careful, immediately swirl the sugar up around the sides several times, until, like a homemade candle, the sides are evenly coated. Set aside and allow to cool completely.

Place the remaining ingredients into a blender and mix until well incorporated. Pour over your caramelized sugar and bake for 1-1 ½ hours (depending on the heat of your oven) or when a sharp knife comes out clean.

Allow to cool completely before inverting and placing in the refrigerator to chill overnight.

The next day, whip your heavy cream until it holds soft peaks. Add the sugar and vanilla and continue to whip until firm and smooth. Ice the top of your Quesillo with the Chantilly cream and tastefully decorate with the edible flowers and fresh fruit.

Serve immediately or refrigerate until ready to serve.

Serves 8



Salvador Dali
Ruby Lips, 1949
18 karat yellow gold
Natural rubies (corundum), mixed cut (round and oval)
Pearls
3.2 x 4.8 x 1.5 cm
Gala-Salvador Dali Foundation and Figueres

April 13th, 2007 — 3:25 pm

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