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.
5 INGREDIENT QUESILLO VENEZOLANO
For Latinos, food is very important. I mean, it’s important to everybody, but for us, it has a special meaning. Every celebration revolves around food. My family is no exception. As I have said many times before, to me, cooking means more than just-food. To me, it means tradition, love, and customs. It also is one of my favorite ways to pass on our roots to my children.
At home we eat pancakes and arepas, burgers and cachapas, we eat apple pie and flan. That’s our way to teach our children to love their country of birth without forgetting our family roots.
WHAT IS VENEZUELAN FLAN QUESILLO?
Flan, or crème caramel, is originally a creamy Spanish custard topped with caramel. Quesillo is the Venezuelan version of this Spanish dessert. While it may seem similar, there are a few key differences. While flan uses whole eggs plus egg yolks, whole eggs are used for quesillo. In addition to that, you’ll notice that flan is a creamy custard filling, quesillo has a more spongey custard. The spongey is like the holes in cheeses, which is why it’s called quesillo (but there’s no actual cheese in this dessert!).
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
HOW TO MAKE VENEZUELAN FLAN QUESILLO
Detailed instructions are included in the printable recipe below (scroll down).
1 – PREPARE THE OVEN
Preheat the oven to 375º F. Place oven rack in the middle.
2 – MAKE THE CARAMEL
Add the sugar in a heavy-bottomed pot or pan over medium-low heat, stirring constantly 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 is hard.
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.
4 – BAKE WITH 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 edges of the Venezuelan flan quesillo and invert onto a large rimmed serving platter.
QUICK RECIPE TIPS
- Change things up by adding some lemon or orange zest to the custard for this Venezuelan flan quesillo.
- Condensed milk and evaporated milk are not the same thing. Please do not substitute the two. Evaporated milk does not have the same sugar content compared to condensed milk.
- When making the caramel, the sugar might look weird as it browns and clumps together, but just keep stirring; it’ll become caramel!
- To easily get the flan onto the platter, place your platter upside down over your pan, then while holding the platter against the pan, flip it upside down.
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.
Looking for more Venezuelan recipes?
- Venezuelan Asado Negro
- Venezuelan Pabellon Bowl [Video]
- Eggless Venezuelan Tequeños
- Easy No-Bake Venezuelan Bienmesabe
- more Venezuelan recipes…
Venezuelan Flan Quesillo
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
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.
- Change things up by adding in some lemon or orange zest to the custard.
- Condensed milk and evaporated milk are not the same thing. Please do not substitute the two. Evaporated milk does not have the same sugar content compared to condensed milk.
- When making the caramel, the sugar might look weird as it browns and clumps together, but just keep stirring, it’ll become caramel!
- To easily get the flan onto the platter, place your platter upside down over your pan then while holding the platter against the pan, flip it upside down.
- Venezuelan Asado Negro
- Venezuelan Pabellon Bowl [Video]
- Eggless Venezuelan Tequeños
- Easy No-Bake Venezuelan Bienmesabe
- Easy Venezuelan Cocada
- more Venezuelan recipes…
Nutrition
RECOMMENDED EQUIPMENT
-
- Kitchen Scale
-
- Flan Mold
-
- Measuring Cup Set
-
- Measuring Cups and Spoons Set
The recipe was originally posted in September 2014, post content edited to add more helpful information, no change to the recipe in April 2021.
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.
Hello Flo! After baking it, let it cool at room temperature for 30 – 40 minutes. Then place it in the refrigeration for at least 2 hours. Hope this helps!
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!!
Hello Kris! I’m delighted to hear that my recipes are helpful to you. Thanks so much for trying my recipes and for taking the time to come back and let me know!
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.
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. ?
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”
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. ?
I love Venezuela! Beautiful country and beautiful people. Thanks for this recipe…I plan to make it. Yum!
Thanks Anthony!! You’re very kind.
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?
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!
I meant to mark 5 stars!
Gracias =)
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!
Siempre a tu orden Marielle!! Que bueno que te gusto mi blog. Si te interesa alguna receta en especial déjame saber. Muchas bendiciones para ti y tu familia también.
hello! What size flan mold do you use for this recipe? Thank you
Hello Ingrid! I use a large flanera mold of 1.5-quart capacity.
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!!!
You’re very welcome Irma!! =)
How smooth that flan looks! Thanks for the recipe
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
Can’t wait until it gets colder- BB’s gonna make this twofer for sure!!
Esto se ve simplemente exquisito y me encanta la presentación! Gracias! #client
Qué rico se ve! Hasta me lo imaginé en mi comedor listo para ser devorado!
Qué delicia de flan! Yummy! Muchas gracias por compartir la receta. Saludos y
¡FELIZ DÍA!ॐ
http://mamaholistica.com
Me encanta el flan, así que seguro que este me gusta! Gracias por la receta!
we love flan but have to admit we haven’t had Venezuelan flan.
Thanks for the recipe and the excuse to eat more flan!
El Flan es uno de mis postres favoritos… Que delica lo que nos compartes.
El flan es uno de mis postres favoritos, que delicia! Y las fotos super tentadoras =)
Se ve espectacular, a mi me encanta con calabaza!
Las fotos quedaron espectaculares. Y el quesillo ni se diga; una delicia.
Bellísimas fotos y que delicia es este flan divino
This flan looks incredible! I have never made a flan before as I have always been to daunted but it is definitely something that you have inspired me to recreate. Thanks for sharing it!
Ay el flan! Se me agua la boca!
Esa receta se ve deliciosa Oriana. Y las fotos me hacen hasta que me sepa a flan! HHHm
Mama mia!! Que rico esta!! Me encanto la presentancion ! Me llevo la receta.Gracias por compartirlo!
The perfect Quesillo! I only use 3 eggs for every condensed milk can when I make mine. Love the time-lapse pictures!