Quesillo (Venezuelan flan)

    9 hours 47 min

    Similar to creme caramel, this Venezuelan quesillo recipe, pronounced ke-see-yo, is rich and creamy. The recipe has bounced around our family for as long as I can remember.

    1 person made this

    Serves: 8 

    • 200g caster sugar
    • 1 (397g) tin sweetened condensed milk
    • 397ml milk
    • 3 eggs
    • 1 teaspoon vanilla extract

    Prep:15min  ›  Cook:1hr7min  ›  Extra time:8hr25min chilling  ›  Ready in:9hr47min 

    1. Preheat the oven to 180 C / Gas 4.
    2. Prepare a bain-marie, or water bath, by half filling a roasting tin with water.
    3. Melt sugar in a nonstick pan over medium-low heat, stirring constantly until melted, 7 to 10 minutes; be careful to keep it from burning. Pour melted sugar into a flan or pie dish, coating the sides to ensure that the egg/milk mixture in the next step will not touch the container.
    4. Pour sweetened condensed milk into a bowl. Fill the empty tin with milk and add to the bowl; stir in eggs and vanilla extract. Blend well. Fold mixture with a spatula or tap against the counter to remove air bubbles.
    5. Pour milk mixture into the slightly cooled flan mould. Cover the flan dish with a lid or plate and place inside the water bath; don't let the water go over the rim.
    6. Bake the quesillo in the bain-marie in the preheated oven for 45 minutes. Remove lid carefully; continue baking until set, about 15 minutes more.
    7. Let quesillo cool to room temperature, at least 25 minutes; refrigerate 8 hours to overnight. Slide a knife around the edges of the quesillo to loosen and invert onto a plate.

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