Dominican Flan Quesillo Dominicano Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Prepare a bain-marie, or water bath, by filling a 9-inch heat-proof container with water.
• Melt sugar in a nonstick pan over medium-low heat, stirring constantly until melted, 7 to 10 minutes; be careful to keep it from burning. Pour sugar into a flan mold, coating the sides to ensure that the egg/milk mixture in the next step will not touch the container.
• Pour sweetened condensed milk into a bowl. Fill the empty can with milk and add to the bowl; stir in eggs and vanilla extract. Blend well. Fold mixture with a spatula or tap against the counter to remove air bubbles.
• Pour milk mixture into the slightly cooled flan mold. Put the lid on and place inside the water bath; don't let the water go over the rim.
• Bake the quesillo in the bain-marie in the preheated oven for 45 minutes. Pry lid open with a knife carefully; continue baking until set, about 15 minutes more.
• Let quesillo cool to room temperature, at least 25 minutes; refrigerate 8 hours to overnight. Slide a knife around the edges of the mold to loosen and invert onto a plate.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Fill a large oven-safe pot with water to 1 inch; bring to a boil.
• Place sweetened condensed milk, evaporated milk, eggs, cream cheese, milk, and vanilla extract in a blender; blend until smooth.
• Place sugar in an even layer in a saucepan over medium heat. Cook until edges start to brown, about 1 minute; drag sugar into the center with a spatula once the edges start to brown. Continue cooking, stirring from time to time, until caramel is an even golden brown, 4 to 5 minutes.
• Pour caramel into a 9-inch flan mold or baking pan; swirl so that caramel reaches 1 inch up the sides. Pour condensed milk mixture on top. Place mold in the pot of boiling water.
• Bake flan in the preheated oven until a damp table knife inserted into the center comes out clean, 45 minutes to 1 hour. Remove from oven and let stand for 5 minutes.
• Chill flan in the refrigerator until firm, 2 to 3 hours. Invert onto a serving plate so that caramel is on top.

Steps:

• Pre-heat your oven to 350 degrees. **I put my flan in a water bath to make sure that the oven remains moist. If you choose to do the flan by this method, make sure that you get your flan casserole to fit into a bigger pan so that you are able to add water to the bigger pan to create the water bath. If you choose not to it's fine to just bake the flan without the water bath as well. Combine the eggs, condensed milk, evaporated milk and vanilla. Beat with a whisk until all of the ingredients are well combined and set the custard aside. In a small pan heat the sugar, water and vanilla until the mixture boils and becomes a light brown color. When the brown/amber color begins to develop immediately remove the caramel from the heat and pour it directly onto the flan casserole. Give it a swirl so that all sides of the casserole get coated with the flan. At this point you can also add your raisins to the caramel so that they can stick to it and be held in place. Once the caramel has had a few minutes to rest and harden, strain the egg mixture through a fine strainer(to remove any egg residue)and then over the top of the caramel. Cover casserole with foil and place into the bigger pan and add hot water into the bigger pan until it reaches midway up the casserole with the flan mixture. Bake for an 1 hour and 20 minutes. Midway through the baking process remove the foil from the casserole and let it continue to bake. At the end just to check the middle of the flan with a toothpick. If the toothpick comes out clean, take the flan out of the oven and let it cool.If it does not, let it go for a few more minutes. Once the flan is completely cool run a knife around the edges to loosen the flan, put a plate on the top of the casserole and invert! Good luck. It should come out with ease! Enjoy.