This Venezuelan Flan “Quesillo” is delicious, smooth, and creamy! A melt-in-your-mouth caramel flan that is super easy to make with a few simple ingredients. 

Venezuelan Quesillo with caramel sauce on a plate with a spoon

Oriana’s Thoughts On The Recipe

Venezuelan Quesillo holds a special place in my heart—it’s a dessert I made countless times for my family before my daughter’s egg allergy diagnosis. This traditional flan-like treat, rich and creamy with a hint of caramel, was something we all loved, and it became a staple at our family gatherings. It’s a recipe that’s been passed down in my family and cherished for generations, and I have such vivid memories of making it over and over, perfecting it, and watching my family enjoy every bite.

This quesillo recipe is the one I used for years, long before I started creating egg-free versions of our favorite treats. Its silky, melt-in-your-mouth texture and subtle caramel flavor made it a beloved dessert that we looked forward to again and again. Even though I’ve since developed an egg-free quesillo to meet my daughter’s needs, this original recipe remains deeply meaningful. It’s more than just a dessert; it’s a sweet reminder of our family’s culinary traditions, and each time I make it, I feel connected to those joyful memories.

As you try this traditional quesillo, you’ll taste a piece of my family’s story—a dessert that brings warmth, love, and a touch of Venezuelan heritage to every spoonful.

What Is Venezuelan Flan Quesillo?

Flan, also known as crème caramel, is a creamy Spanish custard topped with caramel. Quesillo is the Venezuelan version of this beloved dessert. Though they may seem similar, there are a few key differences. Traditional flan is made with whole eggs plus egg yolks, while quesillo uses only whole eggs. Another distinction is in texture: flan has a smooth, creamy consistency, while quesillo has a more sponge-like custard with tiny holes throughout, resembling the texture of cheese—hence the name quesillo! (Don’t worry, there’s no actual cheese involved in this dessert!)

overhead view of three venezuelan quesillos on a plate with two spoons

Venezuelan Flan Quesillo Recipe Ingredients

Amounts are included in the printable recipe below (scroll down). You’ll need:

  • Granulated sugar
  • Eggs
  • Sweetened Condensed Milk
  • Whole milk
  • Pure vanilla extract
a mini quesillo with a caramel garnish on top

How To Make Venezuelan Flan Quesillo

Detailed instructions are included in the printable recipe below (scroll down).

Step 1 – Prepare The Oven

Preheat the oven to 375º F. Place the oven rack in the middle.

Step 2 – Make The Caramel

Add the sugar to a heavy-bottomed pot or pan over medium-low heat, stirring constantly to prevent burnt spots. If your caramel looks very lumpy and grainy, don’t worry. Just lower the heat and keep stirring until the sugar dissolves and the syrup turns deep amber.

Very carefully pour caramel into the flan mold. Using oven mitts as an aid, immediately tilt the mold to coat the sides. Set aside and let it cool for about 10 minutes, or until the caramel is hard.

spoon pouring quesillo caramel sauce

Step 3 – Make The Custard

Put the rest of the ingredients into a blender and blend for 2 -3 minutes. Pour the custard into the caramel-coated flan mold. Cover with the lid or aluminum foil.

Step 4 – Bake In A Water Bath

To bake it we are going to use a water bath, a.k.a Bain-Marie. Fill a large roasting pan with about an inch or so of hot water (not boiling). Place the flan mold with custard in the center. Carefully transfer to the middle oven rack, and bake for 60 minutes. The flan will be ready when the center is just set (mixture will jiggle). Set aside and let it cool. Place in refrigerator for at least 2 hours before serving.

To unmold, run a knife around the edges of the Venezuelan flan quesillo and invert it onto a large-rimmed serving platter.

Quick Recipe Tips & Variations

  • Remember, condensed milk and evaporated milk aren’t the same—condensed milk’s sweetness is essential here, so no swapping them out.
  • When making the caramel, don’t worry if it clumps as it melts; keep stirring, and it’ll smooth out into a gorgeous caramel.
  • Add a hint of lemon or orange zest to the custard for a fresh twist on this classic Venezuelan flan!
  • For an easy flip, place the platter upside down over the pan, hold it tight, and turn it over together. Perfect every time!

closeup of a venezuelan quesillo with caramel sauce

Storing

This Venezuelan flan quesillo always gets eaten up so quickly that you might not even have leftovers to pack up! But if you do have leftovers or you’re planning on making these ahead of time for a party, here’s how to do so.

Leftovers

If you’re planning for leftovers, cover and store them in the fridge for up to 5 days. If you’ve used multiple smaller ramekins, wrap them up inside the ramekin and store them in the fridge. Unmold when ready to eat.

Frequently Asked Questions

Can I use evaporated milk instead of condensed milk?

No, it’s best not to substitute! Condensed milk is much sweeter and thicker, giving quesillo its signature richness. Using evaporated milk will change the texture and sweetness.

Why did my caramel get clumpy while melting?

This is totally normal! Sugar can clump up as it melts, but just keep stirring. It will smooth out into a beautiful caramel once it’s fully melted.

How do I flip the quesillo without breaking it?

For an easy flip, run a knife around the edges, place your serving platter upside down over the pan, hold them firmly together, and turn them over in one motion. This helps keep the quesillo intact and looking beautiful.

Can I add extra flavors to the quesillo?

Yes! Adding a bit of lemon or orange zest to the custard brings a refreshing hint of citrus that pairs perfectly with the creamy caramel.

How long does quesillo last in the fridge?

Quesillo can be stored in the fridge for up to 5 days. Just be sure to cover it well to keep it fresh and prevent any refrigerator odors from affecting the flavor.

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Recipe Card

Venezuelan Quesillo with caramel sauce on a plate with a spoon

Venezuelan Flan Quesillo

Oriana Romero
This Venezuelan Flan “Quesillo” is delicious, smooth and creamy! A melt-in-your-mouth caramel flan that is super easy to make with a few simple ingredients. 
4.56 from 27 votes
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 8 minutes
Servings 8

Ingredients
 

  • 1 1/2 cups (300 g) granulated sugar
  • 6 eggs
  • 14 oz (1 can) Sweetened Condensed Milk
  • 1 3/4 cup (14 oz – 432 ml) whole milk
  • 1 teaspoon ( 5ml) pure vanilla extract

Important

Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!

Instructions
 

  • Preheat the oven to 375º F (190º C). Place oven rack in the middle.

Make the Caramel:

  • Add the sugar in a heavy-bottomed pot or pan over medium-low heat, constantly stirring to prevent any burnt spots. If your caramel looks very lumpy and grainy, don’t worry. Just lower the heat and keep stirring until sugar dissolves and syrup turns deep amber.
  • Very carefully pour caramel into the flan mold. Using oven mitts as aid, immediately tilt the mold to coat sides. Set aside and let it cool down for about 10 minutes, or until the caramel hardens.

Make the Custard:

  • Add eggs, sweetened condensed milk, whole milk, and vanilla into a blender. Blend for 2 -3 minutes, or until everything is well combined.
  • Pour the custard into the caramel-coated flan mold. Cover tightly with the lid or aluminum foil.

Prepare the Water Bath:

  • To bake the quesillo, we are going to use a water bath, a.k.a Bain-Marie. Fill a large baking pan with about an inch or so of hot water (not boiling). The baking pan needs to be larger than the flan mold. Ideally, you want something that’s just a couple of inches larger than the flan mold.

Bake:

  • Place the covered flan mold with custard in the center of the baking pan with the hot water. Carefully transfer the baking pan to the middle oven rack, and bake for 60 minutes. The flan will be ready when the center is just set (mixture will jiggle). Set aside and let it cool at room temperature. Then transfer to the refrigerator and chill for at least 4 hours before serving.
  • To unmold, run a knife around edges and invert onto a large rimmed serving platter.
Oriana’s Notes
 
STORE: Cover tightly and store in the fridge for up to 5 days.
 
MOLD: I use a large flanera mold of 1.5-quart capacity. If you don’t have a flan mold you can also use a round baking pan or porcelain ramekin dish.
 
QUICK RECIPE TIPS & VARIATIONS:
  • Remember, condensed milk and evaporated milk aren’t the same—condensed milk’s sweetness is essential here, so no swapping them out.
  • When making the caramel, don’t worry if it clumps as it melts; keep stirring, and it’ll smooth out into a gorgeous caramel.
  • Add a hint of lemon or orange zest to the custard for a fresh twist on this classic Venezuelan flan!
  • For an easy flip, place the platter upside down over the pan, hold it tight, and turn it over together. Perfect every time!
 
I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Nutrition

Calories: 511kcalCarbohydrates: 89gProtein: 12gFat: 12gSaturated Fat: 6gCholesterol: 192mgSodium: 175mgPotassium: 393mgSugar: 89gVitamin A: 520IUVitamin C: 1.7mgCalcium: 287mgIron: 0.9mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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Course Dessert
Cuisine Venezuelan
Calories 511
Keyword dessert flan quesillo

The recipe was originally posted in September 2014, post content edited to add more helpful information, no change to the recipe in April 2021.  

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4.56 from 27 votes (16 ratings without comment)

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40 Comments

  1. 5 stars
    My hubby is from Venezuela and this recipe is exactly how my Tia from Venezuela makes it. I started adding in a small amount shredded coconut and it is so tasty and delicious, my hubby loves it that way.

    1. Hello Kimber! That’s fantastic! 🌟 It’s wonderful when a recipe can bring back those cherished flavors and memories from home, isn’t it? Adding shredded coconut sounds like a delightful twist! I’m thrilled to hear that your hubby loves it that way. It’s those little personal touches that make a dish truly special. Thank you for sharing your experience!

  2. I just made this recipe and I don’t know if I should let it cook all the way and then place in the fridge or place it in the fridge after 30 minutes of cooking outside.

  3. 5 stars
    Thank you so much! I am married to a Venezuelan, your recipes have been saving me at every holiday gathering especially this one, it is the timeless favorite. Thank you for saving me at every holiday gathering!!

  4. I am confused. Does this recipe call for 14 oz of La Lechera? I am confused by the notation…it reads “1 oz La Lechera” but there is the number 14 at the end. I can buy the big cans or the tiny cans, if you could please clarify.

    1. Hello Karen! So so sorry for the confusion. This recipe calls for 14 oz sweetened condensed milk. Thanks for your interest in my recipe. Please come back and let me know how you like it. ?

  5. We lived in Caracas for 5 years and my husband absolutely loves the “Quesillo” but there was a definite difference between a regular Flan and a Quesillo, and this looks to me like a Flan recipe.Am I wrong? The Quesillo was a lot FIRMER than a flan which is more wobbly and smooth, and the Quesillo was full of little holes. I was told one of the differences was using powdered milk. Do some research with your family and friends and let me know what is the real thing here. “El nombre quesillo proviene del hecho de tener poros que recuerdan a los agujeros del queso, que se forman”

    1. Hello Lourdes! This is the traditional quesillo recipe, at least the one I have used since forever. I usually underbake my quesillos because my family like it with a smoother texture. If you want the tradicional quesillo texture (with holes) bake it for 75-80 minutes. Hope this help! Happy holidays. ?

  6. I love Venezuela! Beautiful country and beautiful people. Thanks for this recipe…I plan to make it. Yum!

  7. 5 stars
    Muchas gracias por esta receta! Cuantos servings salen con esta receta?! Necesito una para 10 personas! Espero me salga tan delicioso como el de las fotos! El azúcar es azúcar blanca o Morena? Si lo haces con la flanera usas la tapa q traes y por encima lo cubres con el papel de aluminio?

    1. Hola Ale! Esta receta da para 6-8 personas.Se utliza azúcar blanca.Yo uso la tapa de la flanera, pero si ya tuya no tiene lo puedes cubrir con papel de aluminio. Asegúrate que este bien apretadito en los bordes para que no entre el agua. Te va a quedar muy rico, esta receta es ¡infalible!

  8. 3 stars
    Gracias Oriana!
    Me encanto tu receta y tu blog. Yo tambien soy venezolana mama de tres (nacidos en US.) y para mi la cocina venezolana es una linda forma de pasarle nuestras raices especialmente con esa delisia de postres! El quesillo me quedo exquisito! Dios te bendiga mucho y a tu familia!

  9. 5 stars
    I was looking for a recipe that had the same ingredients as your recipe, I ran out of evaporated milk, Thank you for a great Venezuelan Quesillo!!!

  10. What gorgeous pictures! I love the gif and had a mouth watering moment. I really have to try to replicate this! My kids love flan. You captured the beauty of the tradition. #client