Quesillo (Venezuelan Flan)

  

 Ingredients

1 cup white sugar

1 (14 ounce) can sweetened condensed milk

1 ¾ cups milk, or as needed

3 eggs

1 tsp vanilla extract

 

Preparations

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.

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Chocolate Eclairs

 

 Ingredients 

Unsalted butter - 1/2 cup 

 

Water - 1 cup 

 

All-Purpose flour - 1 cup 

 

Salt - 1/4 tsp. 

 

Eggs - 4 

 

Vanilla pudding mix - 1 5-oz. packet 

 

Whole milk - 2 1/2 cups (cold) 

 

Heavy cream - 1 cup 

 

Confectioners’ sugar - 1 1/4 cups 

 

Vanilla extract - 2 tsp. 

 

Butter - 2 tbsp. (for the chocolate ganache) 

 

Hot water - 3 tbsp. 

 

Dark chocolate - 2 oz.

Method  : 

 

Preheat the oven to 450°F (230°C) and grease a cookie tray. 

 

In a medium saucepan, combine 1/2 cup butter and 1 cup water. Bring to a boil, stirring until the butter melts completely. Reduce to low heat, and add the flour and salt. Stir vigorously until the mixture starts to form a stiff ball. 

 

Remove from the heat. Add the eggs, one at a time, beating well to incorporate completely after each addition. 

 

Using a spoon or a pastry bag fitted with a No. 10 (or larger tip), spoon or pipe the dough onto the cookie sheet in 1 1/2 x 4-inch strips. 

 

Bake for 15 minutes in a preheated oven, then reduce the heat to 325°F (165°C) and bake for 20 minutes longer. 

 

Leave to cool completely on a wire rack. 

 

For the filling, combine the pudding mix and milk in a medium bowl according to the package directions. 

 

In a separate bowl, beat the cream with an electric mixer until soft peaks form. Beat in 1/4 cup confectioner’s sugar and 1 teaspoon of vanilla extract. Fold the whipped cream into the pudding mixture. 

 

Cut the cooled pastry shells in two lengthwise and fill the shells with the pudding mixture. 

 

For the icing, melt the chocolate and 2 tablespoons of butter in a medium saucepan over low heat. Stir in 1 cup of confectioner’s sugar and 1 teaspoon vanilla. Stir in the hot water, one tablespoon at a time, until the ganache is smooth and has reached the desired consistency. 

 

Remove from the heat, cool slightly, and drizzle over the top of your filled eclairs. Refrigerate until it’s time to serve. 

 

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https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs