Quesillo, known as the Venezuelan version of flan, is a silky, creamy, and sweet caramel custard dessert that melts in your mouth with every bite. It’s a national favorite often served at celebrations, family gatherings, and birthdays. The word quesillo literally means “little cheese,” but don’t be fooled—there’s no cheese in this dessert! The name comes from its smooth, holey texture that resembles a soft cheese.
Quesillo (Venezuelan Flan):
This elegant dessert combines simple ingredients like eggs, sweetened condensed milk, sugar, and vanilla, creating a luscious custard topped with a golden caramel layer. It’s both humble and luxurious—easy to make yet rich in flavor and tradition.
History:
Quesillo originated in Venezuela and is believed to have been inspired by European flan recipes introduced during the colonial period. Over time, Venezuelans adapted the recipe, using whole eggs instead of just yolks, which gave the dessert its signature spongy texture filled with tiny air pockets. Today, quesillo is a beloved part of Venezuelan culinary culture—often seen as the sweet ending to a perfect meal.
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Quesillo (Venezuelan Flan)
Ingredients
For the caramel:
- ½ cup (100g) granulated sugar
- 2 tablespoons water
For the custard:
- 1 can (14 oz / 400g) sweetened condensed milk
- 1 can (12 oz / 350ml) whole milk (use the same can from condensed milk)
- 4 large eggs
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions
- Prepare the Caramel:In a medium saucepan over medium heat, melt the sugar with water until it turns a golden amber color. Swirl gently (don’t stir). Immediately pour the caramel into a flan mold or round baking pan, coating the bottom evenly. Set aside to harden.
- Make the Custard Mixture:In a blender, combine eggs, sweetened condensed milk, whole milk, vanilla, and salt. Blend until smooth.
- Pour and Cover:Pour the custard mixture over the hardened caramel in the mold. Cover the mold tightly with aluminum foil.
- Bake in a Water Bath (Baño María):Place the mold inside a larger baking dish. Add hot water halfway up the sides of the mold. Bake at 350°F (175°C) for about 60 minutes, or until a knife inserted in the center comes out clean.
- Cool and Unmold:Let it cool to room temperature, then refrigerate for at least 2–3 hours (preferably overnight). To unmold, run a knife around the edges and invert onto a serving plate. The caramel will cascade beautifully over the flan.
Notes
- Use whole eggs for that signature “holey” texture typical of Venezuelan quesillo.
- Don’t stir the caramel once it starts melting—it can crystallize.
- The longer the quesillo chills, the better the flavor and texture.
- You can use evaporated milk instead of whole milk for a slightly denser custard.
- Store covered in the refrigerator for up to 4 days.
Tips for Quesillo (Venezuelan Flan):
- Add a splash of rum or orange zest for a tropical twist.
- Use a metal mold (quesillera) for even heat distribution.
- Avoid overbaking—the custard should jiggle slightly when done.
- To prevent water from splashing in, use hot water when starting the bain-marie.
- If caramel hardens too quickly, warm the mold slightly to spread it evenly.
FAQs for Quesillo (Venezuelan Flan):
Q: Why is it called “quesillo” if there’s no cheese?
The name refers to its cheese-like texture with small air holes, not actual cheese content.
Q: Can I make quesillo without an oven?
Yes, you can steam it on the stovetop for about 1 hour with the lid on.
Q: My caramel hardened too fast—what can I do?
It’s normal for caramel to harden once poured; it will liquefy again when baking.
Q: How do I know when the quesillo is ready?
It’s done when a knife inserted in the center comes out mostly clean.
Q: Can I make it in advance?
Absolutely! Quesillo tastes even better the next day after chilling.