This traditional Venezuelan dessert is one of my all-time favorite recipes! My mom shared her delicious recipe. Enjoy!


  • 4 eggs
  • 1 can sweetened condensed milk
  • 1 cup milk
  • 1 teaspoon vanilla or rum
  • 1/2 cup sugar
  • 1/4 cup water


Pour sugar and water into pan over high (6) stove top. Once the sugar starts to boil, lower heat (4). Once caramel starts to form, turn pan so that caramel surrounds the bottom and sides of the pan. CAUTION: the caramel gets really hot so be sure to not let the caramel come off the pan.



Set aside to cool.


Mix eggs, milk, sweetened condensed milk, and vanilla in blender. Can also add some cream cheese if thicker consistency is desired.


Pour blended mix into the caramel covered pans.


Turn oven to 350 F and place pans in larger containers filled with water for 1 hour. OR can place pan in large pot also filled with boiling water over stove top for 45 minutes.


Remove from oven and make sure that a toothpick inserted comes out clean. Separate from sides with a knife and let cool. Flip over to serve.


You can also make individual-sized quesillo in a cupcake pan. The hardest part is getting them out so be sure that the caramel has hardened so that it comes out easily when you scrape the sides.

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