Pineapple Quesillo recipe

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Ingredients

1 (14 ounce) can sweetened condensed milk
4 eggs
1 ½ cups whole milk
1 (13.25 ounce) can sliced pineapple in heavy syrup, syrup reserved
1 tablespoon coconut-flavored rum (such as Malibu®)

Nutrition Info

130.3 calories
carbohydrate: 19.4 g
cholesterol: 57.1 mg
fat: 4.1 g
fiber: 0.2 g
protein: 4.3 g
saturatedFat: 2.2 g
servingSize: -
sodium: 58.3 mg
sugar: 14.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Whisk sweetened condensed milk and eggs together in a bowl, add milk, 1 1/2 teaspoons syrup from canned pineapple, and rum and stir well.

  3. Pour remaining syrup from canned pineapple into a saucepan and cook over medium heat until bubbling and syrup darkens, 2 to 3 minutes. Remove saucepan from heat and pour syrup into a custard dish and tilt to completely cover the bottom. Arrange pineapple slices in the syrup and pour milk mixture over pineapple.

  4. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour. Cool to room temperature and refrigerate until chilled, at least 1 hour.

Recipe Yield

16 servings

Recipe Note

This is very sweet and rich with an unique flavor. A Venezuelan favorite. To serve: turn quesillo upside-down onto a plate and pour liquid over quesillo.

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