Quesillo: Venezuelan Flan

Name: Quesillo: Venezuelan Flan
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8 servings
Ingredients: ½ cup sugar; 3 tbsp water; 2 ⅓ tbsp water; 6 large eggs; 14 oz condensed milk; 1 cup milk; ½ cup sugar; 1 tsp vanilla extract; 3 tbsp golden rum

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5.0

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Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
Servings
8 servings
Course
Dessert
Cuisine
Venezuelan

Quesillo: Venezuelan Flan

Iris Warren

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This is a traditional recipe for quesillo, a beloved Venezuelan dessert, similar to flan, featuring a smooth and creamy custard base with a luscious caramel topping.

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Ingredients

Servings

For the caramel:

½ cup sugar
3 tbsp water for caramelizing
2 ⅓ tbsp water for diluting

For the quesillo:

6 large eggs
14 oz condensed milk 1 can
1 cup milk
½ cup sugar
1 tsp vanilla extract
3 tbsp golden rum optional

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Instructions

To make the caramel, heat the sugar and 3 tablespoons of water in a saucepan over medium heat. Refrain from stirring; instead, gently swirl the pan to evenly distribute the heat until the sugar dissolves and the mixture turns golden brown. Exercise caution to avoid burning.
Once caramelized, add the remaining water and mix gently with a spoon. Pour the mixture into the mold for the quesillo, ensuring even coverage of the walls and base. Allow it to cool and harden.
Preheat your oven to 350°F (175°C).
In a blender, combine the eggs, condensed milk, milk, sugar, vanilla extract, and rum (optional). Blend until the mixture is smooth and well combined.
Pour the blended mixture into the prepared caramel-coated mold.
Place the mold in a larger baking dish or roasting pan. Fill the larger dish with hot water until it reaches about halfway up the sides of the mold, creating a water bath.
Carefully transfer the water bath with the mold into the preheated oven. Bake for about 45-60 minutes, or until the quesillo is set around the edges but still slightly jiggly in the center.
Once cooked, remove the quesillo from the oven and allow it to cool completely in the water bath.
Once cooled, carefully remove the mold from the water bath and refrigerate the quesillo for at least 4 hours, or overnight, to allow it to fully set.
To serve, run a knife around the edges of the mold to loosen the quesillo. Place a serving plate on top of the mold and invert it to release the quesillo onto the plate, revealing the caramelized top. Slice and serve chilled.