Qurator's: Hive Top Chef! | Pastries | An impromptu dessert

Greetings dear friends, welcome to my blog. Today I am once again joining the weekly contest Qurator's: Hive Top Chef! | Pastriesin. When I read this week’s theme—pastries—I told myself, “I won’t be able to participate,” for the simple reason that I don’t have an oven, an air fryer, or any other appliance that could work. On top of that, I ran out of gas. Luckily, I have a two-burner electric stove. However, for this week’s theme, “golden brown,” I came up with the idea of making a quesillo in a double boiler.

I went to the supermarket to look for a dried coconut, because coconut quesillo is my favorite, but I didn't bring any home. The coconuts didn't look good on the outside, and to top it off, they didn't have any water inside; I figured they were bad, so I left them where they were. I bought some condensed milk and powdered milk—the latter was going to be the base for my quesillo—but my brother asked me for the condensed milk for my niece’s birthday cake since it was her birthday on Sunday, and I couldn’t say no. Despite the last-minute nature of it all and everything that happened, I managed to make a smooth, firm, delicious quesillo with an incredible golden-brown color.

It looked like some ingredients were missing, but no—I substituted regular milk for the coconut milk and sugar for the condensed milk. I like it when the quesillo has little holes in it; to achieve this, don't blend it too much—just 5 seconds.

Ingredients

For the quesillo:

- 1 potato (196 grams)

- 400 ml of milk

- 1 1/2 cups of sugar

- 6 eggs

- 1 tablespoon of vanilla

- 2 tablespoons of liqueur

For the caramel:

- 1 cup of sugar

Preparation

1.- Prepare the caramel. Place the cup of sugar in the cheese maker and let it melt over low heat, stirring occasionally with a small spoon. Once the caramel is ready, turn off the heat and spread it evenly over the sides of the cheese maker. Then, let it cool to room temperature.

2.- Add the powdered milk to the blender, then pour the eggs into a bowl.

3.- Add the rest of the ingredients to the blender: the eggs, vanilla, liqueur, and sugar..

4.- Blend for about 5 seconds, then immediately pour the mixture into the cheese maker. Next, cover the cheese maker and place it inside a larger pot filled with water—enough to cover half of the cheese maker—and cook over medium heat for 1 hour..

5.- When the time is up, we check by inserting a wooden toothpick into the quesillo; it came out clean—wow, my dessert is ready..

Let it cool to room temperature, then place it in the fridge (on the bottom shelf—do not freeze) for several hours; I left it there overnight. Now it’s ready to be removed from the mold. Here’s how it turned out—I’m happy with the result.