Best 3 Pineapple Quesillo Recipes
In the realm of desserts, pineapple quesillo stands out as a delightful treat that tantalizes taste buds with its unique blend of flavors and textures. This popular Mexican dessert combines the tropical sweetness of pineapple with the rich, creamy texture of a custard, resulting in a culinary masterpiece that is both refreshing and comforting. Whether you're a seasoned baker or a novice cook, embarking on a quest to discover the best pineapple quesillo recipe can be an exciting and rewarding adventure. With careful consideration of ingredients, techniques, and presentation, you can create a dessert that will surely impress your family and friends. So, let's embark on a culinary journey to uncover the secrets of crafting the ultimate pineapple quesillo.
Here are our top 3 tried and tested recipes!
PINEAPPLE QUESILLO
This is very sweet and rich with an unique flavor. A Venezuelan favorite. To serve: turn quesillo upside-down onto a plate and pour liquid over quesillo.
Provided by Becky Garcia-Muir
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 2h50m
Yield 16
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk sweetened condensed milk and eggs together in a bowl; add milk, 1 1/2 teaspoons syrup from canned pineapple, and rum and stir well.
- Pour remaining syrup from canned pineapple into a saucepan and cook over medium heat until bubbling and syrup darkens, 2 to 3 minutes. Remove saucepan from heat and pour syrup into a custard dish and tilt to completely cover the bottom. Arrange pineapple slices in the syrup and pour milk mixture over pineapple.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour. Cool to room temperature and refrigerate until chilled, at least 1 hour.
Nutrition Facts : Calories 130.3 calories, Carbohydrate 19.4 g, Cholesterol 57.1 mg, Fat 4.1 g, Fiber 0.2 g, Protein 4.3 g, SaturatedFat 2.2 g, Sodium 58.3 mg, Sugar 14.5 g
GUAJILLO CHILE AND PINEAPPLE ADOBO
This recipe for guajillo chile and pineapple adobo is courtesy of Roberto Santibanez.
Provided by Martha Stewart
Categories Spanish Recipes
Yield Makes 4 1/2 cups
Number Of Ingredients 12
Steps:
- Heat a dry skillet over low heat or preheat a broiler to low and position rack about 8 inches from the broiler. Place guajillo chiles in skillet or under broiler and toast on all sides until softened. Transfer guajillo chiles to a large bowl and cover with cold water. Let soak until softened, 20 minutes to 1 hour. Place chiles de arbol in skillet or under broiler and toast on all sides until blistered; set aside.
- Drain guajillo chiles and rinse well. Working in batches, combine the guajillos, pineapple, orange juice, chiles de arbol, garlic, cinnamon, cumin, cloves, and 2 cups water in the jar of a blender; blend until very smooth.
- Heat olive oil in a large heavy saucepan over medium heat. Pour in blended mixture and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until sauce is shiny and thickened, about 30 minutes. If sauce thickens before taking on a nice sheen, add water, a few tablespoons at a time and no more than 1 cup, and continue cooking.
- Stir in sugar and vinegar; season with salt. Strain sauce through a very fine mesh sieve, pressing solids down with a spatula to remove as much liquid as possible. Sauce can be stored in an airtight container and refrigerated up to 4 days. Reheat before using.
PINEAPPLE QUESILLO
This is very sweet and rich with an unique flavor. A Venezuelan favorite. To serve: turn quesillo upside-down onto a plate and pour liquid over quesillo.
Provided by Becky Garcia-Muir
Categories Pineapple Desserts
Time 2h50m
Yield 16
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk sweetened condensed milk and eggs together in a bowl; add milk, 1 1/2 teaspoons syrup from canned pineapple, and rum and stir well.
- Pour remaining syrup from canned pineapple into a saucepan and cook over medium heat until bubbling and syrup darkens, 2 to 3 minutes. Remove saucepan from heat and pour syrup into a custard dish and tilt to completely cover the bottom. Arrange pineapple slices in the syrup and pour milk mixture over pineapple.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour. Cool to room temperature and refrigerate until chilled, at least 1 hour.
Nutrition Facts : Calories 130.3 calories, Carbohydrate 19.4 g, Cholesterol 57.1 mg, Fat 4.1 g, Fiber 0.2 g, Protein 4.3 g, SaturatedFat 2.2 g, Sodium 58.3 mg, Sugar 14.5 g
Tips:
- Use fresh pineapple for the best flavor. Fresh pineapple has a sweeter and more intense flavor than canned pineapple.
- If you are using canned pineapple, be sure to drain it well and rinse it before using it in the recipe.
- Use a heavy-bottomed saucepan for making the quesillo. This will help to prevent the quesillo from burning.
- Cook the quesillo over medium heat. This will help to prevent the quesillo from curdling.
- Stir the quesillo constantly while it is cooking. This will help to prevent the quesillo from sticking to the bottom of the saucepan.
- The quesillo is done cooking when it has thickened and is slightly golden in color.
- Serve the quesillo warm or at room temperature. It can be served on its own or with a variety of toppings, such as fruit, whipped cream, or ice cream.
Conclusion:
Pineapple quesillo is a delicious and easy-to-make dessert that is perfect for any occasion. It is a great way to use up fresh pineapple, and it can be made with a variety of different toppings. Whether you are serving it for a special occasion or just for a simple weeknight dessert, pineapple quesillo is sure to be a hit.
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