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.
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!
Venezuelan Flan Quesillo
Ingredients
- 1 1/2 cups granulated sugar
- 6 eggs
- 14 oz (1 can) of Nestle La Lechera Sweetened Condensed Milk
- 14 oz whole milk
- 1 teaspoon pure vanilla extract
Instructions
- 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 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 and invert onto a large rimmed serving platter.
Notes
- Venezuelan Mondongo Soup [recipe+video]
- Instant Pot Venezuelan Oxtail Soup [Sopa de Rabo][Video]
- Venezuelan Asado Negro
- Venezuelan Pabellon Bowl [Video]
- Eggless Venezuelan Tequeños
- Easy No-Bake Venezuelan Bienmesabe
- more
Nutrition
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- High-powered blender
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- Measuring Cup Set
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- Measuring Cups and Spoons Set
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- Flan Mold
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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.