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
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Preheat the oven to 375º F. Place oven rack in the middle.
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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.
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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.
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Put the rest of the ingredients into a blender and blend for a 2 -3 minutes.
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Pour the custard into the caramel-coated flan mold. Cover with the lid or aluminum foil.
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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.
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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.
The perfect Quesillo! I only use 3 eggs for every condensed milk can when I make mine. Love the time-lapse pictures!
Mama mia!! Que rico esta!! Me encanto la presentancion ! Me llevo la receta.Gracias por compartirlo!
Esa receta se ve deliciosa Oriana. Y las fotos me hacen hasta que me sepa a flan! HHHm
Ay el flan! Se me agua la boca!
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!
Bellísimas fotos y que delicia es este flan divino
Las fotos quedaron espectaculares. Y el quesillo ni se diga; una delicia.
Se ve espectacular, a mi me encanta con calabaza!
El flan es uno de mis postres favoritos, que delicia! Y las fotos super tentadoras =)
El Flan es uno de mis postres favoritos… Que delica lo que nos compartes.
we love flan but have to admit we haven’t had Venezuelan flan.
Thanks for the recipe and the excuse to eat more flan!
Me encanta el flan, así que seguro que este me gusta! Gracias por la receta!
Qué delicia de flan! Yummy! Muchas gracias por compartir la receta. Saludos y
¡FELIZ DÍA!ॐ
http://mamaholistica.com
Qué rico se ve! Hasta me lo imaginé en mi comedor listo para ser devorado!
Esto se ve simplemente exquisito y me encanta la presentación! Gracias! #client
Can’t wait until it gets colder- BB’s gonna make this twofer for sure!!
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
How smooth that flan looks! Thanks for the recipe
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!! =)
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.
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.
I meant to mark 5 stars!
Gracias =)
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 love Venezuela! Beautiful country and beautiful people. Thanks for this recipe…I plan to make it. Yum!
Thanks Anthony!! You’re very kind.
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. 🙂