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Traditional Passover potato pie with a crispy golden crust

Quesillo (Venezuelan Flan)

Quesillo is a Venezuelan caramel custard dessert similar to flan, made with eggs, condensed milk, and caramelized sugar. It has a creamy texture and rich flavor, often enjoyed during celebrations.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Venezuelan
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Caramel
  • 1 cup sugar For caramelizing
Custard
  • 4 large eggs Room temperature
  • 1 can sweetened condensed milk 14 oz (397g)
  • 1 can evaporated milk 12 oz (354ml)
  • 1 tsp vanilla extract For added flavor
  • 1 tbsp dark rum Optional, adds depth of flavor

Equipment

  • Saucepan
  • Blender
  • Flan mold (round baking pan)
  • Oven
  • Baking dish (for water bath)

Method
 

  1. In a saucepan over medium heat, melt the sugar until golden brown, stirring occasionally. Quickly pour it into a flan mold, tilting to coat the bottom evenly.
  2. In a blender, combine the eggs, condensed milk, evaporated milk, vanilla extract, and rum (if using). Blend until smooth.
  3. Pour the mixture over the hardened caramel in the mold.
  4. Cover with aluminum foil and place the mold in a larger baking dish filled with hot water (water bath method).
  5. Bake at 350°F (175°C) for 50-60 minutes, or until a knife inserted into the center comes out clean.
  6. Remove from the oven, let it cool to room temperature, then refrigerate for at least 4 hours.
  7. To serve, run a knife along the edges of the mold and invert the quesillo onto a plate. Enjoy chilled.

Notes

For a creamier texture, strain the mixture before pouring it into the mold. Letting the quesillo rest overnight enhances its flavor.