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Quesillo (Venezuelan Flan)
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Prep Time:
15 minutes
15 minutes
Cook Time:
67 minutes
67 minutes
Total Time:
587 minutes
587 minutes
Create Venezuelan quesillo: coat flan mold with caramel, fill with custard, bake in water bath.
Ingredients:
- 1 cup white sugar
- 1 (14 ounce) can sweetened condensed milk
- 1.75 cups milk, or as needed
- 3 eggs
Instructions:
- Preheat the oven to 350°F (175°C) to ensure perfect cooking temperature.
- Fill a 9-inch heat-proof container with water to create a bain-marie, or water bath.
- In a nonstick pan over medium-low heat, melt sugar while stirring constantly for 7 to 10 minutes, ensuring it doesn't burn. Transfer melted sugar to a flan mold, coating the sides to prevent the egg/milk mixture in the next step from touching the container.
- In a bowl, combine sweetened condensed milk, milk from the empty can, eggs, and vanilla extract. Blend until smooth, then gently fold mixture to remove air bubbles.
- Carefully pour the milk mixture into the cooled flan mold and cover with the lid. Ensure the water in the water bath does not go over the rim of the mold.
- Bake the quesillo in a water bath in the preheated oven for 45 minutes. Gently open the lid with a knife and bake for an additional 15 minutes until fully set.
- Allow the quesillo to cool to room temperature for at least 25 minutes, then refrigerate it for 8 hours to overnight. Gently run a knife around the edges of the mold to loosen it, then flip it onto a plate.