Quesillo (Venezuelan Flan)

Quesillo, also known as Venezuelan flan, is a creamy, dreamy dessert featuring a sweet, caramel flan with just a touch of rum or brandy! Whether you are familiar with flan or new to it, this quesillo recipe is foolproof and a guaranteed crowd-pleaser!

Receta del Quesillo en Español

How is Venezuelan Quesillo different from other variations of flan?

There are so many different kinds of flan recipes out there! Typically, each country has its own version of flan. The differences in flan are usually down to slight changes in the ingredients. Some are made with just egg yolks, or maybe they call for cream instead of milk. Some also include evaporated milk or even cream cheese in the ingredients list.

Traditionally, Venezuelan-style flan is made with whole eggs, whole milk, condensed milk, vanilla and rum. And that is exactly what my Venezuelan quesillo recipe has!

Ingredients You Need

For the caramel:

• Sugar & Water: When you cook sugar and water together, you will get the base to the quesillo, providing a golden, sweet layer.

For quesillo or flan/custard:

• Eggs: The eggs give the quesillo its structure, helping it to set into a perfect, silky custard.
• Condensed Milk: Adds a rich sweetness and creaminess, making the custard smooth!
• Whole Milk: Whole milk is best for the rich flavor and texture.
• Vanilla Extract: Adds a warm, aromatic flavor!
• Rum or Brandy (optional): A small amount of rum or brandy deepens the flavor, but you can skip it for a more classic taste.

How to Make Quesillo

Make the Caramel

1. Preheat & Start Caramel: Preheat the oven to 350 F (180 degrees C). Place a quesillera or flan mold on the stove over low heat, and add the sugar and water. Stir the mixture with a wooden spoon until the sugar is completely dissolved.
2. Remove from Heat Once Golden: Remove the caramel from the heat when it thickens and gets that golden amber color. You can also make the caramel in a saucepan and then pour it into a round baking pan if you don`t have a flan mold.

Make the Flan Mixture

1. Blend Ingredients: Using a blender or an electric mixer (or a whisk), combine the condensed milk, the eggs, the milk,  the vanilla extract, and the optional rum/brandy in the blender or in a bow. Mix or blend until you have a smooth consistency.

2. Pour into Mold: Pour the quesillo mixture into the quesillera or flan mold coated with the caramel. Cover with the lid if using the quesillera. If you are using a regular round baking mold, cover it with aluminum foil.

3. Place in Water Bath: Place the flan mold inside a larger baking tray that has water up to the halfway point to make a water bath for baking the flan.
4. Bake: Bake for an hour or until you introduce a toothpick or skewer in the center of the quesillo/flan, and it comes out clean. Make sure you have enough water in the large baking tray while baking the flan.

5. Chill: When the quesillo is ready, remove the mold from the oven and let it rest at room temperature for at least 30 minutes. Once it has cooled down, place it inside the refrigerator for a few hours before serving.

6. Unmold & Serve: To unmold and serve the quesillo, first use a small spatula or butter knife to loosen the edges. Then, gently flip it onto a serving plate and cut the quesillo into slices.

Tips & Tricks

• Watch the caramel as it cooks! I recommend first stirring to dissolve the sugar, and then watch as the mixture simmers and turns into a golden amber color. It can go from the perfect amber color to burnt quite quickly, so be sure to take it off the heat right when it turns an amber color!
• Don’t skip the water bath. This method, known as a bain marie, ensures that the quesillo is cooked evenly and gently, and prevents the custard from curdling.
• Chill before serving! Let the Venezuelan flan cool completely at room temperature before placing it into the refrigerator to chill. If you place a hot flan into the refrigerator, you will end up with cracks in the top.
• To unmold, run a small knife around the edges first to loosen it. Then, gently flip it onto a serving plate. If the caramel sticks, dip the bottom of the mold in warm water for a few seconds to help release it.

Frequently Asked Questions

What is a quesillera?

A quesillera, also called flanera, is a round, generally medium-sized, aluminum mold used to make quesillos or flan. They come with a lid and are lightweight. If you don’t have a quesillera, don’t worry. You can use an 8 inch round cake mold and cover it with aluminum foil instead!

How do I store leftover quesillo?

Store any leftover Venezuelan quesillo in the refrigerator, covered for up to 4 days. The flavor will even improve after the caramel can sit with the flan in the fridge for a day!

Quesillo (Venezuelan Flan)

Recipe for Venezuelan Quesillo, a creamy caramel flan or custard dessert made with eggs, sugar caramel sauce, condensed milk, regular milk, vanilla extract, and a hint of rum or brandy.

5 from 1 vote

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Course: Dessert, Sweets

Cuisine: Latin American, Venezuelan

Keyword: Caramel, Creamy, Custard, Flan, Quesillo

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 15 minutes minutes

Servings: 8 portions

Ingredients

For the caramel:

• 1 cup of sugar
• 1/2 cup of water

For the quesillo or flan/custard:

• 5 eggs
• 1 can of condensed milk 1 can =14 oz/397 grams
• 1 ½ cups of milk – whole milk
• 1 teaspoon vanilla extract
• 1 teaspoon of rum or brandy optional

Instructions

• Preheat the oven to 350 F (180 degrees C).

For the caramel:

• Place a quesillera** or flan mold on the stove over low heat, and add the sugar and water. Stir the mixture with a wooden spoon until the sugar is completely dissolved.
• Remove the caramel from the heat when it thickens and gets that golden amber color.
• You can also make the caramel in a saucepan and then pour it into a round baking pan if you don`t have a flan mold.

For the quesillo or flan mixture:

• Using a blender or an electric mixer (or a whisk), combine the condensed milk, the eggs, the milk, the vanilla extract, and the optional rum/brandy in the blender or in a bow. Mix or blend until you have a smooth consistency.
• Pour the quesillo mixture into the quesillera or flan mold coated with the caramel. Cover with the lid if using the quesillera. If you are using a regular round baking mold, cover it with aluminum foil.
• Place the flan mold inside a larger baking tray that has water up to the halfway point to make a water bath for baking the flan.
• Bake for an hour or until you introduce a toothpick or skewer in the center of the quesillo/flan, and it comes out clean. Make sure you have enough water in the large baking tray while baking the flan.
• When the quesillo is ready, remove the mold from the oven and let it rest at room temperature for at least 30 minutes. Once it has cooled down, place it inside the refrigerator for a few hours before serving.
• To unmold and serve the quesillo, first use a small spatula or butter knife to loosen the edges. Then, gently flip it onto a serving plate and cut the quesillo into slices.

Notes

**Quesillera**: A round, generally medium-sized, aluminum mold used to make quesillos or flan.They come with a lid and are lightweight. If you don’t have a quesillera, don’t worry. You can use an 8 inch round cake mold and cover it with aluminum foil.

Step by step preparation photos for Venezuelan Quesillo:

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