It may look like flan, but there's a subtle difference. Let me explain why you'll love our Quesillo (Coconut Creme Caramel).
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)
- 1 cup of sugar
- 1/3 cup of water
- 3 large eggs (or 4 medium)
- 1 1/2 cups of condensed milk
- 1 1/2 cups of coconut milk
- 1/2 of toasted coconut flakes (optional)
- 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.