It is the Spanish version of an English Egg Custard, but is a lot thicker and richer. It is very easy to cook, only taking 9 minutes in the microwave. It is served as a dessert in a lot of Canarian restaurants, served in slices topped with fruit and cream, Even better just eat it as it comes.
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Ingredients: [‘milk’, ‘condensed milk’, ‘eggs’, ‘cinnamon’, ‘caramel sauce’]
Quantity of Ingredients: [“500 ml milk”,”500 g condensed milk”,”2 eggs”,”1 pinch cinnamon”,” caramel sauce”]
Number of Servings: 4
Steps: [‘Put all ingredients in a bowl, barring the Caramel sauce.’, ‘Mix until well blended.’, ‘Put a little of the Caramel sauce into the microwave dish, just enough to dampen the bottom.’, ‘Pour mixture into the microwave dish.’, ‘Microwave on 580w for 10 minutes.’, ‘Without opening the microwave door, let stand for 10 minutes.’, ‘At this point it should be cooked, if not, cook for a few minutes more.’, ‘Leave to cool.’, ‘Place plate over microwave dish, tip over so that the quesillo falls on plate.’, ‘To serve top with caramel sauce.’, ‘Tips.’, ‘Mix by hand, you are trying to achieve a smooth quesillo, so try and not get too much air into the mixture when blending, if too much air gets into the mixture at the blending stage, the quesillo will have air pockets (holes). This only spoils the looks not the taste.’, ‘Leave to cool before tipping out onto a plate, it will be a lot more successful.’, ‘When cooked it will start slightly shrinking from the edge of the dish.’, ‘Different Serving Suggestions.’, ‘Cover the top of the quesillo with :- Fresh fruit and thick cream.’]