Unique Texture Of Quesillo Captivates Dessert Lovers

By Norhidayyu Zainal

KUALA LUMPUR, Feb 27 (Bernama) -- With a silky texture reminiscent of caramel custard but crafted with a distinctive recipe, the quesillo produced by this young entrepreneur captured widespread attention after it went viral on social media.

Made from kampung eggs, fresh milk, vanilla and sugar, the Latin American dessert has been adapted to suit local tastes, featuring a denser, slightly porous structure that is unique to Muhammad Amirul Faiz Kamarulzaman’s RizzQuesillo brand.

He said the use of free-range eggs is key to achieving the desired texture, thanks to their freshness and higher fat content, which provide better structure.

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“I use only kampung eggs without any added thickeners, so the preparation process takes longer. The baking alone takes about four hours using the water bath technique, while the entire process, including making the caramel, takes about six hours,” he told Bernama when met at his stall in Bukit Bintang here recently.

He added that the experience of enjoying his quesillo begins with a sweet, creamy flavour before it is balanced by a bittersweet caramel taste that creates a more indulgent texture.

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“Our caramel has a distinct bittersweet profile — that’s our signature. First-time customers can try it without caramel or add a little sugar according to their preference.

“It has always been our practice to offer free samples before purchase, but during Ramadan, samples are only given after breaking fast,” said the 27-year-old entrepreneur, who spent a year conducting research and development to perfect his recipe.

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Although quesillo shares similar basic ingredients and preparation techniques with caramel custard, he said the dessert stands out for its thicker, creamier consistency. 

Priced at RM15 per slice and RM120 per whole tray, demand for RizzQuesillo has continued to rise, with current production reaching 30 to 40 trays daily, doubling on weekends.

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“Most feedback has been very positive. Some even buy in larger quantities and share their experience on social media,” he said.

One of his most memorable moments, he said, was when a customer from Canada described his quesillo as the “best treat ever” and purchased it five times within a month.

To cope with the increasing demand, Muhammad Amirul Faiz plans to train new staff to assist in production and gradually expand operations, noting that mastering the skills required to produce quesillo demands specialised training.

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Dayang Nurnabila Baharin, 34, who was among the customers present when Bernama visited Muhammad Amirul Faiz’s stall, said she decided to try out RizzQuesillo following unsuccessful attempts at making the dessert herself.

“Sometimes when I make it myself, it doesn’t turn out well. So I prefer to buy it… this is the first time I am buying from this stall. The portion is large and the price is reasonable… and the quality looks good too,” said the homemaker.

Another first-time customer, Nor Nabila Sham Abd Rahman, 32, said her fondness for caramel custard and positive reviews about RizzQuesillo’s unique flavour prompted her to buy some for her breaking of fast meal later.

-- BERNAMA