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Custard Pudding     Veg  CD  DP  Venezuelan  100mins

Venezuelan Name: Quesillo

Serves 6    Cold  Vegetarian  Fruit  Dessert  Venezuela  Sth American  South America

For the Caramel
6 tbsp Sugar
240ml/8fl.oz. Water
For the Custard Pudding
8 eggs
600ml/20fl.oz. Sweet Condensed Milk
600ml/20fl.oz Evaporated Milk
1 teasp Vanilla Extract
2 tbsp Raisins


1. Preheat the oven to 150C, 300F, Gas Mark 2. Preheat Make the caramel by placing the sugar in a small saucepan together with the water . Allow the sugar to dissolve over a low heat then bring to the boil. Continue to boil rapidly until it turns a medium golden brown colour then remove from the heat immediately.

3. Pour the caramel into the base of an ovenproof dish, swirling around the bottom and slightly up the sides to coat then place the dish into a large roasting tin and pour in cold water until it reaches half way up the side of the dish. Set aside.

4. Place the remaining ingredients in a large mixing bowl and mix well.

5. Pour the batter into the caramel lined dish, cover with aluminium foil then bake for about 1 hours, maintaining the water level, until set.

6. Allow to cool to room temperature then chill in the refrigerator before serving.

7. To serve run a small knife around the edges of the pudding then invert onto a serving plate.

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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Freezing/Make ahead


Tips, Options and Substitutions



Main equipment required to make this Recipe


Mixing Bowl

Wooden or Plastic Spoon


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