45 Minutes 
8-12 people
By Doreen Colondres
To pair with: 2010 Barton & Guestier Passeport, Sauternes
80% Sémillon, 20% Sauvignon Blanc
80% Sémillon, 20% Sauvignon Blanc
Description:
We all love a piece of creamy, balanced, and tasty flan. Each Hispanic country has a traditional version of this popular dessert. Venezuela's version is called a quesillo. A quesillo is usually creamier than traditional flan because regular fresh milk and milk powder are used instead of evaporated milk. This version pairs to perfection with the Bordeaux region's Sauternes because of the well-balanced acid on this Bordeaux wine and the saltiness and sweetness of the dessert.
We all love a piece of creamy, balanced, and tasty flan. Each Hispanic country has a traditional version of this popular dessert. Venezuela's version is called a quesillo. A quesillo is usually creamier than traditional flan because regular fresh milk and milk powder are used instead of evaporated milk. This version pairs to perfection with the Bordeaux region's Sauternes because of the well-balanced acid on this Bordeaux wine and the saltiness and sweetness of the dessert.
Ingredients for the quesillo:
- 1 ripe plantain, peeled and cut in 4-5 pieces
- 2 ripe bananas, peeled and cut in 4-5 pieces
- 1 can of condensed milk
- 1 cup of regular fresh milk
- 1 cup of sugar
- 1/4 cup of milk powder
- 5 eggs
- 2 tbsp. orange liqueur
- A few drops of juice of 1/2 lemon (optional)
Ingredients for the cream:
- 1 cup of heavy cream
- 2 oz. goat cheese
- 1/2 tbsp. confectioners' sugar
- Fresh mint for garnish
Procedure:
- Preheat oven to 375°F.
- In a blender, add the eggs and mix for about 1-2 minutes.
- Then add all the milks, plantain, bananas, orange liqueur, and mix well. Set aside while preparing the caramel.
- In a skillet at medium-high temperature, add the sugar and 4-5 drops of water or lemon juice and start stirring with a wooden or metal spoon until it is completely melted, without lumps, and with a golden color. Don't let it burn or turn brown because this will affect the flavor of the "quesillo".
- Carefully pour this hot caramel into the mold, swirling it around to coat the bottom. Set aside to cool.
- Then pour the mixture into the baking mold with caramel and put it in the middle rack of the oven in "bain-marie", for about 35 - 40 minutes or until you insert a knife in the center and it comes out clean. To create the "bain-marie" place the baking pan with the "quesillo" inside a larger pan, pour hot water into the bigger pan to come halfway up the side of the "quesillo" mold. Be careful, don't let water get into the quesillo mold.
- While baking the "quesillo", pour the heavy cream in a deep bowl and mix with an electric mixer to achieve the right consistency. Then add the softened goat cheese and the sugar until it gets the consistency of whipped cream.
- Once the "quesillo" is ready, remove it from the oven, let it cool down for a few minutes, and then refrigerate to cool completely. When ready to serve, run a knife around the inside of the mold to loosen the flan. Place a big flat plate on top of the flan and invert to pop it out.
- Cut and serve with the cream on top and garnish with fresh mint.
