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Quesillo (Venezuelan Flan)

A creamy slice of Venezuelan quesillo topped with caramel, served on a white plate with a drizzle of caramel sauce.
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Delight in quesillo, a creamy Venezuelan dessert with caramel topping, known for its rich tradition and versatility.

Ingredients

1 Cup White Sugar: The sugar serves as the base for the caramel, the crown jewel of any quesillo. When melted and browned to a golden hue, it transforms into a luscious caramel sauce that coats the dessert, infusing every bite with deep, sweet, and slightly smoky notes.

1 (14 Ounce) Can Sweetened Condensed Milk: Sweetened condensed milk is the backbone of quesillo’s custard. It provides a creamy consistency and rich sweetness that blends harmoniously with the other ingredients. Its concentrated flavor ensures that every slice is decadently satisfying.

1 ¾ Cups Milk (or as Needed): This ingredient balances the richness of the condensed milk and creates the velvety texture for which quesillo is famous. Whole milk is typically used, but you can adjust the quantity slightly to achieve the desired consistency.

3 Eggs: Eggs are the structure-builders of the custard. They bind the mixture together and help create the smooth, airy texture that distinguishes quesillo from other custard-based desserts.

1 Teaspoon Vanilla Extract: Vanilla extract adds a touch of aromatic depth to the custard. Its warm, floral notes elevate the overall flavor profile, making the dessert both comforting and sophisticated.

Instructions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). This ensures an even baking environment for the custard.

Step 2: Set Up the Bain-Marie

Prepare a water bath by filling a large baking dish or roasting pan with enough water to reach halfway up the sides of your flan mold. This slow cooking technique helps keep the custard from curdling.

Step 3: Prepare the Caramel

Caramelizing sugar in a saucepan on a stovetop, showing the golden liquid forming during the process.

1 cup white sugar

    • Place the sugar in a nonstick saucepan over medium-low heat. Stir continuously until it melts and turns a golden amber color, about 7 to 10 minutes.

    • Pour the caramel into a 9-inch flan mold, tilting it to coat the bottom and sides evenly. Let it cool slightly while you prepare the custard.

Step 4: Mix the Custard

1 (14-ounce) can sweetened condensed milk

1 ¾ cups whole milk

3 large eggs

1 teaspoon vanilla extract

    • Place the sweetened condensed milk into a mixing bowl. Use the empty can to measure and add 1 ¾ cups of whole milk.

    • Break the eggs into the bowl and stir in the vanilla extract. Mix all the ingredients thoroughly until the texture is smooth.

    • Gently fold with a spatula or tap the bowl on the counter to remove any air bubbles that could affect the texture.

Step 5: Assemble the Quesillo

  • Gently pour the custard mixture into the flan mold lined with caramel.

  • Cover the mold with its lid or tightly wrap it with aluminum foil to keep water from seeping in during baking.

Step 6: Bake

  • Place the mold into the prepared bain-marie, ensuring the water level reaches halfway up the sides but doesn’t overflow.

  • Bake in the preheated oven for 45 minutes. Carefully remove the lid or foil and bake for an additional 15 minutes, or until a knife inserted in the center comes out clean.

Step 7: Cool and Chill

  • Remove the mold from the oven and allow it to cool at room temperature for about 25 minutes.

  • Transfer the quesillo to the refrigerator and chill for at least 8 hours, or overnight, to allow it to set fully.

Step 8: Unmold and Serve

  • Run a knife along the edges of the mold to loosen the quesillo.

  • Place a serving plate over the mold and invert it carefully. The caramel will cascade over the custard, creating a glossy finish.

  • Slice and serve this creamy, caramel-topped delight.

Nutrition

Find it online: https://yummycookin.com/quesillo/