Venezuelan Flan Quesillo – This delicious, smooth, creamy and melt-in-your-mouth caramel flan is super easy to make!
For Latinos, the 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.
So when Nestle invited me to celebrate Hispanic Heritage Month, I immediately thought: It’s Quesillo time!!!
I went to Walmart to buy all the ingredients and to stock up with La Lechera Condensed Milk, which does not last at our home because my husband eats it by the spoonful. Since the weather is changing and fall is around the corner I also grabbed some Abuelita Chocolate Cocoa Mix.
This dessert is very easy to prepare. Only 5 ingredients. You just have to put everything in the blender and voila! What could take a little more time is preparing the caramel. No big deal. My favorite way to prepare it’s what they call the dry technique; just melting the sugar without mixing it with nothing else. You have to be careful when making and handling the hot caramel. A burn with hot caramel hurt a lot! Tell me about it…Ouch!
- 1 1/2 cups of sugar
- 6 eggs
- 1 oz can of Nestle La Lechera Sweetened Condensed Milk 14
- 14 ounce of Whole Milk
- 1/2 teaspoon of vanilla extract
Preheat the oven to 375º F. Place oven rack in the middle.
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.
Put the rest of the ingredients into a blender and blend for a 2 -3 minutes.
Pour the custard into the caramel-coated flan mold. Cover with the lid or aluminum foil.
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 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 and invert onto a large rimmed serving platter.
I use a large flanera mold of 1.5-quart capacity. If you don’t have a flan mold you can also use round baking pan or porcelain ramekin dish.