For an extra layer of flavor, try adding a tablespoon of rum or brandy to the custard mixture. Ensure the water in the bain-marie reaches about halfway up the sides of the flan mold for even cooking. If the top of the quesillo starts to brown too quickly during baking, loosely cover it with aluminum foil. Don't be afraid of a few air bubbles in the custard; they add to the rustic charm of the dessert. Tapping the bowl helps release most of the bubbles. The key to a successful quesillo is patience. Allow it to cool and chill completely for the best texture and flavor.
Quesillo (Venezuelan Flan)
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PREP TIME15 mins
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COOK TIME1 hrs 7 mins
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TOTAL TIME9 hrs 47 mins
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SERVING8 People
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VIEWS18
Indulge in the velvety embrace of Quesillo, a traditional Venezuelan flan that's both decadent and delightfully simple to create. This creamy, caramel-kissed dessert is a guaranteed showstopper, perfect for impressing guests or simply treating yourself to a taste of South American sunshine.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate54 g
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Cholesterol91 mg
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Protein8 g
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Saturated Fat4 g
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Sodium110 mg
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Sugar54 g
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Fat7 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat your oven to 350°F (175°C). (5 minutes)
02
Step
5 mins
Prepare a bain-marie: Place a 9-inch round baking dish or cake pan in the oven, fill halfway with hot water. (5 minutes)
03
Step
10 mins
Caramelize the sugar: In a heavy-bottomed saucepan over medium-low heat, melt the sugar, stirring constantly until it transforms into a rich amber caramel. (7-10 minutes). Immediately pour the caramel into a flan mold or cake pan, tilting to coat the bottom and sides evenly. Allow to cool slightly.
04
Step
5 mins
Prepare the custard: In a mixing bowl, combine the sweetened condensed milk, whole milk, eggs, and vanilla extract. Whisk until smooth and well combined. Gently tap the bowl on the counter to release any air bubbles.(5 minutes)
05
Step
1 mins
Assemble and bake: Carefully pour the custard mixture into the caramel-lined mold. Cover tightly with a lid or aluminum foil. Place the mold inside the water bath in the preheated oven.
06
Step
1 hrs
Bake for 45 minutes. Carefully remove the lid (be mindful of steam) and continue baking until the quesillo is set but still slightly jiggly in the center, about 15 minutes more.
07
Step
25 mins
Cool and chill: Remove the quesillo from the water bath and let it cool to room temperature. (25 minutes). Then, refrigerate for at least 8 hours, or preferably overnight, to allow it to fully set.
08
Step
1 mins
Invert and serve: Run a thin knife around the edges of the mold to loosen the quesillo. Invert onto a serving plate, letting the caramel drizzle over the sides. Slice and serve chilled.
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RECIPE REVIEWS
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Korbin Schroeder
Jun 30, 2025My family devoured this! It's definitely going into my regular dessert rotation.
Alvena Williamsondicki
Jun 29, 2025The texture was spot on - firm but still incredibly smooth and creamy. Everyone loved it!
Brennan Daugherty
Jun 25, 2025I was a little intimidated to make this at first, but the instructions were so clear and easy to follow. It turned out amazing!
Adrienne Jakubowski
Jun 10, 2025The rum suggestion was a great addition! It gave the quesillo a lovely depth of flavor.
Robbie Oreilly
May 9, 2025This recipe is fantastic! The caramel was perfect, and the flan had a wonderful creamy texture.