Creamy Venezuelan Quesillo (Easy Caramel Flan)
This Venezuelan quesillo is rich, creamy, and drenched in golden caramel goodness. Similar to flan but a little sweeter and richer, it’s one of those simple desserts that instantly feels comforting and celebratory at the same time.
How Is Venezuelan Quesillo Different From Any Other Flan?
Quesillo is sweeter and denser than traditional flan, with a richer, darker caramel and firmer texture, while classic flan is lighter and silkier.
Ingredients for Venezuelan Quesillo Flan
For the Custard: A combination of sweetened condensed milk, evaporated milk, eggs, and vanilla creates a rich, creamy base.
For the Caramel: Melted sugar forms a glossy, golden layer that adds sweetness and depth.
Variations of Venezuelan Quesillo
- Coconut: Swap half the milk for coconut milk.
- Spiced: Add cinnamon or nutmeg for warmth.
- Boozy: Stir in a splash of rum or brandy.
Keesha’s Tips & Tricks
- No Stirring the Caramel: I never stir the sugar. Just swirl the pot and let it melt slowly. Stirring causes crystals, and that can mess up the texture.
- Always Use a Water Bath: A bain marie is the key to that creamy, smooth custard. It bakes everything gently and evenly.
- Cool It All the Way: After baking, I let it cool completely, at least 4 hours, but overnight is best. If you flip it too early, it might break or stick.
- Room Temperature Eggs: This one’s simple but important. Cold eggs don’t mix as well and can mess with the custard. I just set them out while I prep everything else.
💛 For more flan lovers, here are a few more recipes you’ll love: Puerto Rican Flan, Sweet Potato Flan, Orange Flan, and Dominican Bread Pudding.
How to Store Quesillo Flan
Store quesillo covered in the fridge for up to 4 days. It often tastes even better the next day. You can freeze it wrapped tightly for up to 1 month. Thaw overnight in the refrigerator before serving.
FAQs about Venezuelan Quesillo
More Latin American Recipes
And if you’d like to try more Latin American dishes, start with my Puerto Rican Eggnog, Nicaragua Arroz a la Valenciana, or these Mexican Churros bars.
Venezuelan Quesillo
Ingredients
- 5 Large eggs at room temperature
- 1 can (14 ounces) of sweetened condensed milk
- 1 cup Whole milk
- 1 tsp Pure vanilla extract
- 1 Tbsp Rum
For the Caramel:
- 1/2 cup Granulated sugar
- 1/4 cup Water
Instructions
Create the Caramel:
- In a medium saucepan over medium heat, combine the sugar and water.
- Stir gently until the sugar has dissolved, then increase the heat slightly.
- Allow the syrup to bubble until it reaches a light amber hue, keeping a watchful eye as it can easily burn.
- Once it has achieved the desired color, remove the pan from the heat immediately to prevent bitterness.
- Pour the caramel into your chosen mold and allow it to cool and harden.
- Then, preheat your oven to 350°F (180°C), positioning a rack in the center.
Blend the Ingredients:
- In a blender, combine the eggs, sweetened condensed milk, whole milk, vanilla extract, and rum if using.
- Process quickly until smooth and well-mixed.
- Pour the blended mixture over the cooled caramel in the mold.
- Cover with a lid or aluminum foil.Place the filled mold in a larger, shallow baking dish and create a water bath by adding enough hot water to come halfway up the sides of the mold.
- Carefully transfer to the preheated oven.
Bake the Quesillo:
- Bake for 45 minutes to 1 hour or until a toothpick inserted in the center comes out clean (the center may still wobble slightly but will set as it cools).
- Remove from the oven and allow to cool to room temperature, then refrigerate overnight for best flavor.
- To unmold, run a thin knife around the edge of the Quesillo and invert onto a large, slightly deep plate to catch the caramel.
- Serve chilled and savor every glorious bite.
