This is one of the lesser known desserts in criollo cuisine. It is a type of custard for which there is no English translation. Although queso means ‘cheese’ in Spanish, there is no cheese in this dessert. Why it’s called quesillo I have no idea. There are two types of quesillo: one is made with pineapple juice boiled  with sugar, which is then baked and chilled in a mold. The other is Quesillo Blanco. Or White Quesillo. That is the recipe given below. This version is made with eggs and condensed milk. Whatever it is called, forget the  semantics. It’s a truly delicious dessert that will cap a fine end to any meal.

Note that in the dessert, when baked, the custard will rise in the pan, giving it a sooth, delectable pink/russet color that will entice you with a tasty finish.

Quesillo Blanco

Ingredients:

3 eggs, separated
1 14-ounce can sweetened  condensed  milk
Cinnamon for garnish.

Instructions:

  1. Preheat oven to 300 degrees F.
  2.  In separate bowls, beat egg yolks and whites until light and frothy.
  3.  Add yolks to whites and beat well.
  4.  Stir in condemned milk and beat until blended.
  5.  Pour into a 1 quart mold or casserole.
  6.  Fill a baking pan ¾ full with hot water. Place mold in water and bake for 1 hour. The custard will rise in the pan, and is done when a toothpick inserted in center comes out clean.
  7.  You can serve as it or, if preferred, run a knife along rim of mold or casserole and unmold onto a serving dish. Sprinkle with cinnamon and serve.
    Yield: 4-6 servings.