55g Agave syrup
¼ teaspoon Baking Soda
400g Vegetable milk
1 ud. Cinnamon stick
4 units Eggs
For the caramel.
1.Put in the jelly mould the agave syrup, the water and the baking soda.
2.Stir and boil it until it changes color.
3.Remove from the fire, add the stevia and disolve it. Put aside.
For the quesillo.
1. Put the milk in a bowl with the lemon zest and cinnamon. Infuse in the fridge for, at least, 12 hours.
2.Pour the infused milk in a pot and bring to a boil.
3.Beat the eggs in a bowl and, when the milk comes to a boil, add it to the eggs and mix it.
4.Filter the mix over the condensed milk and blend properly.
5.Pour it into the jelly mould.
6.Put the closed jelly mould in a pot with just enough water to cover the base (two fingers high).
7.Cook in a bain marie with the lid on.
8.When it starts to boil, leave it for 10 minutes before removing it from the fire. Don't open the pot until it's cooled down entirely. Wait for approximately 4 hours before opening the pot.
9.Unmould the quesillo once the jelly mould is completely cool.
*When pourin the mixture over the caramel, use a spatula or the back of a spoon to prevent the caramel from blending with the quesillo.
*It's very important not to open the pot until it's entirely cooled down, this way the quesillo cooking process will continue.
*Unmould the quesillo when it's completely cool. You may put the jelly mould in the fridge to speed up the process.
*We used sweeteners, not sugar, in this recipe. However, due to its fat content, a moderate consumption is recommended for diabetics.
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