It may look like flan, but there's a subtle difference. Let me explain why you'll love our Quesillo (Coconut Creme Caramel).
| Lee en Español |
Dominicans should adore their sweets and desserts and have something of a sweet tooth. This Quesillo (Coconut creme caramel) is one of the most popular ones.
The recipes for Dominican Quesillo (Coconut creme caramel) and flan may look the same to the naked eye… well, they are almost the same. But by using both yolks and egg whites quesillo has a different, lighter texture and the coconut milk adds a whole new layer of goodness.
The original recipe upon which ours is based was given to us by Adriana, one of our readers.
Quesillo Recipe (Coconut caramel cream)
Quesillo Recipe (Coconut Creme Caramel): It may look like flan to the naked eye… well, they are almost the same. But quesillo has a lighter texture.
Print Pin RatePrep Time: 5 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 20 minutes
Servings: 6 servings
Calories: 518kcal
Ingredients
For caramel
- 1 cup of sugar
- 1/3 cup of water
For custard
- 3 large eggs (or 4 medium)
- 1 1/2 cups of condensed milk
- 1 1/2 cups of coconut milk
For decoration
- 1/2 of toasted coconut flakes (optional)
Instructions
- Heat oven to 350 ºF
To make the caramel
- Mix sugar and water and cook in heavy saucepan over low heat until a thick, light brown caramel syrup forms.
- Pour carefully into 9″ [23 cm] baking pan and cover the bottom and sides of the pan. Be careful, as hot caramel is indeed very hot and the pan will get very hot too. Set aside to cool down until the caramel hardens.
For the flan
- Mix together eggs, sweetened condensed milk and coconut milk. Sieve to get rid of undissolved egg parts. Pour carefully into baking pan, trying not to disturb the caramel layer.
- Bake in hot water bath (bain marie) in oven for one hour or until a toothpick inserted in center comes out clean.
- Cool down to room temperature
- Loosen edges of flan, place a serving plate on top of the mold (one which will retain the syrup) and invert.
- Chill thoroughly before serving. Garnish with the coconut flakes.
Notes
The traditional recipe does not call for coconut flakes, you can do without them if you wish.
Nutrition
Calories: 518kcal | Carbohydrates: 77g | Protein: 10g | Fat: 21g | Saturated Fat: 16g | Cholesterol: 108mg | Sodium: 136mg | Potassium: 438mg | Sugar: 75g | Vitamin A: 325IU | Vitamin C: 2.6mg | Calcium: 240mg | Iron: 2.4mg
I will be doing this one, I always do flan but something new will b good.
Excellent!!!
I wonder, if I could, hypothetically, use coconut cream instead of milk. I imagine it would take a little longer to cook though.
Hypothetically? Possibly. 🙂
The flavor and texture might change, and I am not sure if this recipe would work for that, but I bet is worth a try.
The recipe only calls for coconut milk in the ingredients and directions. However the picture included with the recipe, clearly shows shredded coconut, and it appears to be toasted? Or do you sprinkle it on prior to baking and it browns as it bakes?
It’s only for decoration. It’s not traditionally added.
You’ve left out what sort of baking pan you use. Would it be the smallest round pan I can find?