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.
Equipment
- Saucepan
- Blender
- Flan mold (round baking pan)
- Oven
- Baking dish (for water bath)
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
Instructions
- 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.
- In a blender, combine the eggs, condensed milk, evaporated milk, vanilla extract, and rum (if using). Blend until smooth.
- Pour the mixture over the hardened caramel in the mold.
- Cover with aluminum foil and place the mold in a larger baking dish filled with hot water (water bath method).
- Bake at 350°F (175°C) for 50-60 minutes, or until a knife inserted into the center comes out clean.
- Remove from the oven, let it cool to room temperature, then refrigerate for at least 4 hours.
- 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.