2 recipes of desserts from the Canary Islands: quesillo and roasted milk

The gastronomy of the Canary Islands is rich and varied and each island has its representative desserts although most desserts are cooked on all the islands. In this post we present two recipes of that extensive recipe that makes up our pastry, the quesillo and the roasted milk.

Two delicious desserts, easy to prepare that we can have ready in a short time and surprise our guests this Christmas.

On the one hand we find the quesillo, the name that on the Island of La Palma is given to the flan of eggs, this dessert is therefore a popular dessert of the Palmera cuisine.

Although the Palmera cuisine is popular in all the Canary Islands, this delicious and simple dessert is made. In the rest of the Canary Islands it is known as egg custard.

The quesillo is made with fresh milk, eggs, condensed milk and a lot of pampering that of course should not be missing so that we have an exquisite quesillo. On the other hand, we must also comment that it is done in a bain-marie in a pressure cooker so it is convenient to have a mold or flanera with lid.

We also find the roasted milk, a representative and popular dessert of the Island of La Gomera. This delicious dessert is also made in all the islands, it is very easy to prepare and in a short time we have ready an exquisite dessert to enjoy in the company of family and friends this Christmas.

The roasted milk is prepared especially on the island of La Gomera during Easter but we can also taste it at any time of the year.

2 traditional dessert recipes from the Canary Islands

Cheese recipe


  • A small condensed milk can.
  • The same measure of the condensed milk can of fresh whole milk.
  • 6 eggs
  • 50 grams of sugar to caramelize the mold or industrial candy.


  1. In a heater we put the sugar on the fire to make the caramel with low heat and stirring.
  2. We give the candy the point that we like the most, leaving it more light or darker but considering that it darkens a lot it becomes bitter.
  3. Once we have the liquid caramel ready caramelize well the bottom and walls of a mold or flanera and reserve.
  4. Then we open the can of condensed milk and put it in a bowl. We add fresh milk. Beat the eggs well and add them to the bowl with the condensed milk and fresh milk.
  5. We beat well so that the three ingredients are well mixed. We toss the whipped mixture into the caramelized mold.
  6. Then we close the mold and put it in the pot or a pot to cook it in a bain-marie. Then we close the pot and put it on the stove to cook.
  7. At the moment when the pot's spout begins to turn, we begin to control the time and cook it for 15 minutes.
  8. After the time, extinguish the fire we remove the air to the spout and carefully uncover the pot.
  9. We let the quesillo cool, and once cold we uncover it from the mold. We unmold the quesillo and keep it in the fridge until the moment of serving it.

Roast milk recipe


  • A liter of whole milk.
  • The skin of a grated lemon.
  • 6 eggs
  • Sugar to taste or (one spoon of sugar per egg).
  • A cinnamon stick or cinnamon powder.
  • Butter to spread the mold).


  1. In a saucepan or warmer put the milk to boil along with the cinnamon stick, and the grated skin of the lemon.
  2. Heat with minimum heat until it starts to boil.
  3. When it starts to boil, turn off the heat and let cool to cool to room temperature.
  4. In a bowl we put the eggs together with the sugar and beat well.
  5. Once the milk has cooled, add to the milk the whipped mixture of eggs and sugar that we mix with gentle movements.
  6. We preheat the oven with a temperature of 180º C for 10 minutes.
  7. We spread the walls and the bottom of the mold with butter. We put the mixture in the mold.
  8. We introduce the mold in the preheated oven and cook the dessert with a temperature of 180º C.
  9. We cook until the roasted milk sets.
  10. We will check if it is cooked by sticking it with a toothpick or skewer that should come out clean without any remains.
  11. We extract the roasted milk from the oven and let it cool and then unmold it.
  12. Carefully remove the roasted milk and keep it in the fridge until the moment of serving.

Roasted milk is usually accompanied by a splash of honey on top.

Our suggestion, with a little palm honey on top. ThemesCanary recipes

4 Ingredient Quesillo (Condensed Milk Flan - Spanish dessert) (June 2024)