Quesillo

Ingredients6

• granulated sugar200 g
• large eggs4
• sweetened condensed milk400 ml
• evaporated milk300 ml
• vanilla extract1 tsp
• salta pinch

Method

1. Preheat the oven to 180°C (350°F) and place a round baking pan in a larger water‑bath pan.
2. Caramelize the sugar by heating it in a saucepan over medium heat until it turns golden brown, then immediately pour the caramel into the bottom of the baking pan, swirling to coat.
3. In a bowl, whisk the eggs, then add the sweetened condensed milk, evaporated milk, vanilla extract, and a pinch of salt; whisk until smooth.
4. Slowly pour the custard mixture over the set caramel in the baking pan.
5. Place the water‑bath pan in the oven and bake for 45‑50 minutes, or until the custard is set but still slightly jiggly in the center.
6. Remove from the oven, let cool to room temperature, then refrigerate for at least 4 hours.
7. To serve, run a knife around the edge, invert onto a plate, and slice.
8. Enjoy the creamy caramel custard.