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Venezuelan Quesillo with caramel sauce on a plate with a spoon

Venezuelan Flan Quesillo

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. 
Course Dessert
Cuisine Venezuelan
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 8 minutes
Servings 8
Calories 511kcal


  • 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


  • 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.


  • 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.


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.
  • 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.
STORE: Cover tightly and store in the fridge for up to 5 days.
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Please note that nutritional information is a rough estimate and it can vary depending on the products used.


Calories: 511kcal | Carbohydrates: 89g | Protein: 12g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 192mg | Sodium: 175mg | Potassium: 393mg | Sugar: 89g | Vitamin A: 520IU | Vitamin C: 1.7mg | Calcium: 287mg | Iron: 0.9mg