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Kesio

Category: Desserts

Kesio

This is a typical Caribbean dessert which is served at various restaurants across the island. read more

Ingredients

Kesio

  • 3 tbs sugar
  • 4 eggs
  • Pinch of salt
  • 1 can of sweetened condensed Milk
  • 1 can of evaporated Milk
  • 1 tsp. vanilla

Directions

This is Aruba's version of what is known in the US as 'flan' and in Europe as 'creme caramel'.

Kesio is also the papiamento spelling for 'quesillo' in Spanish.

In the top of a Double boiler, but directly over a low flame, place:

  • 3 Tbs. Sugar

Melt slowly, stirring constantly with a wooden spoon, until the sugar becomes a caramel syrup.
Remove from fire and cool.

Slightly beat:

  • 4 eggs
  • Pinch of salt

Add gradually:

  • 4 Tbs. Sugar

Beat well until the sugar is dissolved.

Slowly stir in:

  • 1 can of sweetened condensed Milk
  • 1 can of evaporated Milk
  • 1 tsp. vanilla

Strain the mixture into the double boiler containing the caramelized sugar. Place over gently simmering water for about forty minutes, or until a silver knife inserted in the center comes out free of custard. Remove from the fire, and cool immediately in the double boiler. At serving time unmold the kesio on to a shallow platter. If some of the caramel clings to the pan, heat gently until it melts. Cool slightly and pour over the unmolded kesio.

 
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