Auyama Quesillo Recipe

Auyama or pumpkin is a fruit known for its excellent nutritional properties. For example, its delicate meat contains vitamins and minerals such as vitamins B2 and B6, folic acid, iron, magnesium, calcium and potassium, among others. As its composition is 90 percent water and the rest of a very digestible fiber, it is usually one of the introductory foods in babies. But all these properties are not everything, the auyama also has a soft and delicious flavor that is appreciated so much in Salty preparations as sweets, such as the Auyama cake or this Auyama Quesillo recipe. This pumpkin flan is a juicy dessert, simple and very easy to do. In addition, we have prepared it without condensed milk in case you have no available at home. If you like cheeses, then you can stop reading and discovering how Auyama cheese step by step in recipes.

Auyama cheese ingredients:

1. Remove the Auyama shell, cut it into pieces and hyérvela in water and a pinch of salt. It only uses enough water to soften the auyama, since the final humidity is transferred to the cheese.

2. When water is almost completely dried, its time to drain it very well and puree. You do not need to disappoint her completely. You must leave a little more than a cup of Auyama.

3. Place the sugar in a large cheese. You can also use a mold, just make sure you can cover it very well. Distribute the sugar uniform so that there are no more sugar areas than others. You can also prepare the candy separately following our liquid caramel recipe with video.

4. carries the container over very low heat until the sugar begins to caramelize. It is possible that in areas it will be caramelized first. Just remember to be attentive and move the cheese in the kitchen so that the fire reaches all the mold equally.

5. Once the sugar melts, the mold moves to impregnate all the walls. Try to be as uniform as possible. Take all precautions not to burn you.

6. Now, it takes to the blender all the other ingredients of the Auyama cheese without condensed milk and with liquid milk: milk, sugar, eggs, vanilla and rum. Mix them very well at high speed. Add Auyamas porridge little by little. Liquefy everything until you integrate.

7. Pour the mixture into the cheese or mold and introduce it into a larger pot. Add enough water until it reaches half of the height of the cheese. Cover the chesillera or the mold very well to prevent water from the boiling between the boiling. Turn on the average heat of the kitchen and cover the large pot. Let it boil for about 1 hour and 20 minutes. Remember not to open the cheese at that time, as the cooking temperature of the Auyama cheese will decrease and will require more time to be ready. However, you must check the water level of the large pot every 20 minutes to prevent it from drying out completely.

8. After time, enter a knife or kitchen stick into the mixture. It must leave clean.

9. Unmold Auyama cheese when it is completely cold. It takes to the fridge at least an hour before serving.