Quesillo de auyama (calabaza, zapallo)

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, Quesillo de auyama (calabaza, zapallo). It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Quesillo de auyama (calabaza, zapallo) is one of the most popular of current trending meals on earth. It's simple, it's quick, it tastes delicious. It's appreciated by millions daily. They're fine and they look wonderful. Quesillo de auyama (calabaza, zapallo) is something which I have loved my whole life.

Many things affect the quality of taste from Quesillo de auyama (calabaza, zapallo), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Quesillo de auyama (calabaza, zapallo) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Quesillo de auyama (calabaza, zapallo) is 6 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Quesillo de auyama (calabaza, zapallo) estimated approx 1:30 horas.

To begin with this particular recipe, we must first prepare a few components. You can have Quesillo de auyama (calabaza, zapallo) using 9 ingredients and 4 steps. Here is how you cook it.

En Venezuela se llama quesillo al flan. Queda muy bueno en casa les gusta mucho. Es muy fácil de hacer, pero es mejor de un día para otro.
#postres venezolanos

Ingredients and spices that need to be Get to make Quesillo de auyama (calabaza, zapallo):

1. 2 tazas puré de auyama
2. 3/4 taza azúcar
3. 1 cucharadita canela en polvo
4. 1/2 cucharadita jengibre en polvo
5. 1/2 cucharadita nuez moscada
6. 6 huevos
7. 2/3 taza leche evaporada
8. 1/2 taza leche
9. 2/3 taza azúcar para el caramelo

Instructions to make to make Quesillo de auyama (calabaza, zapallo)

1. La calabaza se pela y se corta en pedazos (500 gramos más o menos) cuando esté blanda se cuela y se hace un puré. Se mide 2 tazas
2. En una olla se coloca el azúcar para el caramelo, con un poco de agua. Se pone a fuego medio hasta que tome un bonito color dorado. Se esparce el caramelo en el molde que vayan a usar.
3. En una licuadora se mezclan el resto de los ingredientes y se vierte en el molde acaramelado. Se hornea al baño María alrededor de una hora. En un horno precalentado a 350º F.
4. Una vez listo se saca del horno y se deja que se enfríe. SE mete en la nevera, y se deja de un día para otro. Se desmolda y se sirve con el caramelo por encima.

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