Venezuelan Flan - Quesillo
This Venezuelan Flan called Quesillo is a mouthwatering, decadent dessert with rich caramel flavors and unmatchable creaminess!
Ingredients
For the caramel:
- 1 cup sugar 200 grams
For the flan / quesillo:
- 5 eggs
- 1-14 oz can of sweetened condensed milk 400 ml
- 1 ¾ whole milk or heavy cream 400 ml - use the same can as the condensed milk to measure
- 1 tablespoon rum - optional
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375℉ and grab a 7-8 inch wide by 3-inch tall cake pan (can use any mold, as long as it is large enough to fit the mix).
- Start by preparing the caramel. Place sugar in the cake mold or flan mold you will use and place it over medium heat on your stove. Do not touch or stir the sugar until it has completely melted, only shake the pan softly using oven mittens to avoid burning yourself. The cake mold gets very very hot so be careful. Gently swirl the caramel inside the pan to incorporate any dry bits of sugar, and heat until the caramel turns a golden color. Keep an eye on the caramel, as soon as it turns amber remove it from the heat and swirl it over the bottom and up the sides of the cake pan to coat well. Set aside to cool and harden while you prepare the flan mix.
- Make the flan mix: In a blender, add the eggs, condensed milk, milk or heavy cream, rum, and vanilla extract. Blend at medium speed for 30 seconds to 1 minute. Blend until the mix is well combined and pour carefully over the pan with the hardened caramel.
- Bake the flan: Place the cake pan into a larger baking dish, filling the larger baking dish with water until it reaches more than halfway up the sides of the cake pan - this is what’s called a bain marie - and cover your flan pan with foil. Bake for 60 to 90 minutes or until a knife inserted in the middle comes out clean and almost dry and the flan’s center jiggles a bit when shaken.
- Cool the flan: Transfer the flan to a cooling rack and let cool to room temperature. Then refrigerate for at least 4 hours before unmolding.
- Unmold the flan: To unmold, once completely chilled, place the pan in about 1-2 inches of warm water, so the caramel at the bottom softens again. Run a knife or a spatula through the edges of the pan. Place an inverted serving plate over the pan, hold it tightly, and quickly turn it over to release the flan and serve.
- Keep refrigerated: This Venezuelan flan, just like any flan, needs to be stored in the refrigerator and served cold. I prefer placing it in a cake carrier or an airtight container. It also lasts about 4-5 days in the refrigerator - if only you don’t eat it all before!