From Maria Luci, Beyond Celiac Director of Research Engagement
This recipe is from my Cuban mother, Ana, who doesn’t always love to cook but when she does she always puts a lot of love into it. She shared this and other family recipes with me when I got married. I treasure the recipe book she made me.
Gluten-Free Cuban Quesillo
- 2 cans of condensed milk
- 2 cans of evaporated milk
- 8 eggs
- 8 Tablespoons sugar
- 3 Tablespoons water
- 1 Tablespoon vanilla extract
- Preheat oven to 375°F
- In a small cookie can* make caramel by mixing the 8 Tbs of sugar with 3 Tbs of water over medium heat. Stir continuously until it turns light brown, then remove from heat.
- In a separate bowl, mix the condensed milk, evaporated milk, eggs and vanilla. Once it’s thoroughly combined, put it in the cookie can on top of the caramel.
- Cook in the oven at 375°F for about an hour, until you can get a toothpick to come out clean from the middle.
- Remove from oven and let cool.
- When the can is cool, place it in the refrigerator. Leave it there until you’re ready to serve.
- About 20 minutes before serving, boil a pot of water.
- Once boiling, hold the can carefully so the bottom is in the water. This will melt the caramel.
- Turn the can upside down over a large dish. Cut into pie slices or squares.
* Editor’s note: this is my mother’s wording, but I’ve seen her use spring form pans or flan molds like this one from Amazon (affiliate link).