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.
Check out the recipes below so you can choose the best recipe for yourself!
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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