How to make Quesillo

Despite its name, this dessert doesn’t have any cheese in it. It’s a sweet milk-based treat that’s as popular among Canarians as it is on mainland Spain, where it’s called flan. Here’s our recipe on how to make it.

INGREDIENTS

• 1 can of condensed milk (370g)

• 500 g Milk

• 5 eggs

• Zest of 1 lemon

• Caramel syrup

METHOD

Put the condensed milk in a bowl, add 1 and a half cans of normal milk (using the empty condensed milk can), the eggs and lemon zest. Mix well until combined.
Squeeze the caramel syrup into a cake mould (or a special ring-shaped flan mould) until it covers the base of the mould. Pour in the mixture. Preheat the oven to 180 degrees C.
Put the mould in a deep oven tray and pour in boiling water until it reaches halfway up the mould.
Place on the middle rack of the oven and cook for at least an hour or until set (to test if its ready, pierce with a toothpick, if it comes out clean it’s done.)
When set, remove from the oven, let it cool and then place in the refrigerator for 8 hours.
To serve, flip the mould with a plate on top and tap with the back of a spoon until it releases.