Pumpkin kesio

Casey is a well-known dessert from the Antillean kitchen. You can find it in several countries in South America. Then usually under the Spanish name 'quesillo'. The dish is very similar to flan, but has a unique flavor because it uses whole eggs. Only egg yolks go into flan. Today I'm making a modified version of the quesillo, namely pumpkin kesio!

You guessed it… the original recipe is modified with a portion of pureed pumpkin. This not only makes it healthier, but also gives the kesio a very unique taste. I'll finish it off with a pinch of mine Caribbean Baking Spice. O-great-lord-corpse!

Prefer a video?

In the video below you can see within a minute how I make the pumpkin kesio:

This recipe is for 1 large kesio, or for 8 small ramekins

Ingredients:

• 500 gr pumpkin
• 1 can (400gr) sweet condensed milk
• 300 ml of whole milk
• 5 large eggs
• 1 packet of vanilla-flavored sugar
• 1 tl Caribbean Baking Spice
• 200 gr sugar

Preparation Pumpkin kesio

Peel the pumpkin, cut it into cubes and boil it in slightly salted water. Drain the water and mash the pumpkin.

Now take a large bowl and put the pumpkin puree in it, together with the condensed milk and the whole milk. Stir well and then add the eggs.

Add the vanilla sugar and the Caribbean Baking Spice to the batter and mix well with a whisk or hand blender.

Heat the sugar together with 3 tablespoons of water in a frying pan. Let the sugar boil until you get a dark amber caramel. Pour the caramel over the bottom of a baking dish or individual ramekins. Then pour the kesio batter on top.

Now preheat the oven to 175°C.

Place the ramekins (or ramekins) in a roasting pan and fill with water. Cover the roasting pan with aluminum foil. Now bake the kesio for 50 minutes (ramekins) or 75 minutes (oven dish).

Let the bowl of kesio cool down and then place it in the fridge. Only when the kesio is completely cold can you turn the dish upside down. Serve the pumpkin kesio with its own caramel sauce. Enjoy your meal!