- Prepare the Caramel:
- In a saucepan over medium heat, melt the granulated sugar, stirring constantly until it turns into a golden-brown caramel. Be careful not to let it burn.
- Coat the Mold:
- Pour the caramel into the bottom of a flan mold or a bundt pan, swirling to coat the bottom evenly. Allow the caramel to cool and harden.
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Prepare the Quesillo Mixture:
- In a blender, combine the eggs, sweetened condensed milk, evaporated milk, and vanilla extract. Blend until the mixture is smooth and well combined.
- Pour into the Mold:
- Pour the quesillo mixture over the hardened caramel in the mold.
- Bake in a Water Bath:
- Place the mold in a larger baking dish and fill the baking dish with hot water until it reaches halfway up the sides of the mold. This creates a water bath for even baking.
- Bake:
- Bake in the preheated oven for about 45-60 minutes or until the quesillo is set. You can check for doneness by inserting a toothpick into the center; it should come out clean.
- Cool and Refrigerate:
- Allow the quesillo to cool to room temperature, then refrigerate for at least 4 hours or overnight to allow it to fully set.
- Unmold and Serve:
- To serve, run a knife around the edges of the mold, place a serving plate on top, and invert the quesillo onto the plate. The caramel will flow over the top, creating a sweet sauce.