Quesillo (Venezuelan Flan)
Quesillo is a Venezuelan caramel flan made with eggs, condensed milk, sugar, and vanilla.It’s known for its creamy yet slightly airy texture.The caramel sauce adds a glossy sweetness that completes the dessert.A simple, elegant treat that’s perfect for any occasion.
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.