Forget the complicated recipes made from endless process & techniques. The Venezuelan Quesilla brings you mouth of classic caramel pudding simply made with everyday ingredients.
With just a handful of simple ingredients poured over a golden homemade caramel, as it bakes the magic happens transforming into a luxurious creamy custard filled with delicate pockets that hold every drop of rich caramel
when you flip into your serving plate you are welcome by a beautiful flow of warm amber caramel slowly flows over its silky slides, its light yet rich, unbelievably smooth and satisfy your craving.
Silky and creamy texture: The combination of milk, powdered milk, condensed milk, and eggs creates a rich custard.
Beautiful caramel topping: The golden caramel melts over the pudding when it is unmolded.
Simple ingredients: Everything comes together with a short list of familiar ingredients.
Great for making ahead: The pudding needs time to cool and set, making it convenient to prepare before serving.
Beautiful presentation: Once turned onto a plate, the glossy caramel makes this dessert look extra special.
Step01Prepare Golden caramel base
sprinkle the sugar evenly across a dry saucepan and place it over medium heat. Allow it to slowly melt, swirling the saucepan occasionally so it dissolves evenly without burning. As it transforms into a smooth, glossy, deep amber syrup, immediately transfer into your baking mold.swirl the mold quickly to spread the caramel in even layer across the bottom. Then set it aside to cool and harden into a shiny foundation.
Step 2 : Eggs cracking
Crack the eggs directly into a large bowl. Once all your eggs are gathered simply set the bowl aside so it’s ready for next stage.
Step 03 Blend the creamy milky Base
pour the fresh milk into your blender jar,and gently add milk powder and then scrape in the rich sweetened condensed milk. Close the lid tightly and blend everything together on medium speed until it turns to a smooth & luxurious milky liquid base and pour into a bowl and set aside.
Step 04 Blend Eggs and sugar mixture
pour reserved eggs into the blender and add sugar and scrape in aromatic fresh vanilla bean, secure lid tightly and blend until smooth texture.
Step 05 Assemble seal & Gentle water bath base
Pour the blended egg mixture straight into the creamy milky base, then whisk it gently for 30-45 seconds. Place the caramel lined mold inside a larger baking vessel. Strain the final mixture through a fine strainer. Tightly wrap the mold with aluminum foil to shield from top. Then pour hot water into the outer tray until it reaches halfway. Carefully transfer everything to the oven and bake at 170 degrees for about 60 mins until perfectly set.
Step 06 Cool , Test , Chill
Check carefully. Remove the mold from the water bath base. The center should be slightly jiggly and skewer inserted should come out clean. Allow the pudding to cool under room temperature for about 45 mins. Then refrigerate for at least 4-6 hours to ensure it’s fully set into a smooth, silky masterpiece.
Step 07 The magical unmolding & Reveal
Once fully chilled, gently run the knife along inside the edge of the mold to release the pudding. Place your serving plate upside down right on top of the mold. Then flip everything over a single confident movement and lift away the mold to reveal the stunning dessert bathed in a rich pool of golden caramel- ready to serve.
How to know it’s done
Look for these signs:
- The edges should be set.
- The centre should have a gentle wobble, rather than looking liquid.
- The surface should look set and slightly firm.
- The pudding should not look wet or runny in the centre.
- Remember that the custard will continue to firm as it cools and chills.
Don’t judge it only by the color. A perfectly golden top doesn’t necessarily mean the centre is fully set.
Recipes everyone will love
Light, airy, and rich with deep chocolate flavor. A simple elegant dessert for chocolate lovers.
Juicy, well-seasoned chicken with a crunchy, flaky coating and a tangy homemade dipping sauce.
A rich chocolate sponge soaked in three creamy milks and topped with fluffy whipped cream. A deliciously moist dessert everyone will enjoy.
Print
Venezuelan Quesilla (caramel pudding)
This rich, silky custard dessert features a velvety milk-and-egg base paired with a deep golden caramel sauce. It chills into a melt-in-your-mouth delicacy that unmolds into a stunning, gloss-coated centerpiece.
Ingredients
- Sugar – 150g
- Fresh Milk – 600 ml
- Powdered Milk – 200g
- Sweetened Condensed Milk – 395g (1 Can)
- Eggs – 10 large
- Sugar – 150g
- Vanilla – a pinch or 2 Tbsp extract
Instructions
- Make Caramel: Heat 150g sugar in a pan over medium heat until completely melted and deep golden brown. Pour into your mold, swirl to coat the bottom, and set aside to harden.
- Prep Eggs: Crack eggs into a bowl and set aside.
- Blend Milk Base: Blend fresh milk, milk powder, and condensed milk together until smooth; set aside.
- Blend Egg Mixture: Blend the eggs and remaining sugar, then scrape in the aromatic vanilla bean; set aside.
- Assemble & Bake: Whisk the egg mixture into the milky cream mixture. Strain into the caramel-lined mold, cover tightly with aluminum foil, and place in a larger baking vessel. Pour hot water halfway up the sides of the outer tray and bake at 170°C for about 60 minutes until perfectly set.
- Cool & Chill: Remove mold from the water bath and cool at room temperature for 45 minutes (a skewer inserted should come out clean). Refrigerate for 4–6 hours.
- Magical Unmolding: Run a knife around the edges, flip upside down confidently onto a plate, and reveal your stunning dessert!
Notes
Pro tips & special notes
- Mastering the caramel:when melting your sugar for caramel base try not to over stir it. Swirling helps to dissolve and prevent crystallization. Turn off heat and pour it out at the moment so it doesn’t turn bitter.
- Strain for silkiness:Always pour custard through a fine strainer. This helps to catch any stray eggs or tiny air bubbles.
- The water Bath secret :wrapping your mold with aluminum foil prevents oven condensation dripping into custard surface. Use hot ( not cold ) water in your outer tray to ensure pudding cooks evenly.
- Avoid over baking:over baking can cause small holes and can make custard taste eggy. A slight jiggle at center means it’s perfect.
- Patience is key :Never unmold when it’s warm or it will collapse. Give full room temperature cool down and refrigerate 4-6 hours and flip for gorgeous outcome.
Storage & Reheating
1)Storage ;
Keep the caramel pudding covered in the refrigerator.
Because this is a custard-based dessert, keep it chilled until you’re ready to serve it.
2)Reheating ;
No reheating is necessary. This pudding is best served chilled or slightly cool.
If you want the cleanest slices, take it from the refrigerator shortly before serving
Pro Tips & Techniques for Caramel pudding
1. Watch the caramel carefully.
Once the sugar starts to melt and turn golden, it can change color very quickly. Keep a close eye on it and remove it from the heat as soon as it reaches a beautiful golden amber color.
2. Don’t burn the caramel.
Try not to let the caramel become too dark. A very dark caramel can taste bitter and overpower the delicate, creamy flavor of the pudding. Remember, the caramel will continue cooking slightly from the heat of the pan.
3. Avoid adding too much air to the mixture.
When mixing the eggs, milk, and condensed milk, blend only until everything is well combined. Overmixing can create lots of bubbles, which may leave small holes in the finished pudding instead of giving you that smooth custard texture.
4. Don’t rush the cooling process.
Once the pudding is cooked, let it cool gradually before placing it in the refrigerator. Trying to unmold it while it is still warm can cause it to break or lose its shape.
5. Chill it well before serving.
Give the pudding enough time to chill and set properly in the refrigerator. A well-chilled pudding is much easier to unmold and gives you those clean, beautiful slices while keeping the custard smooth and creamy.
.
Common mistakes to avoid
1) Burning the caramel
If the sugar becomes very dark, the caramel can taste bitter. Remove it from the heat once it reaches a rich golden-amber color.
2)Overmixing the custard
Too much air can leave you with an overly bubbly surface.
3)Overbaking
Baking for too long can make the custard firm or rubbery instead of soft and creamy.
4)Unmolding too early
Trying to turn out the pudding while it is still warm can cause it to break apart.
5)Cutting before it has chilled
Allowing the pudding to chill gives the custard time to fully set.
[…] I love how the creamy base, fruity flavors, and little snap of white chocolate come together. They’re perfect for a warm afternoon when you’re craving something cold and sweet. If you enjoy making desserts ahead of time, you might also want to try our Venezuelan Caramel Pudding next. […]