Creamy Venezuelan Quesillo + (Video)
This Venezuelan quesillo is creamy, smooth, and covered in the most beautiful golden caramel. Condensed milk gives it that rich sweetness, while a little vanilla and rum add the classic flavor that makes every slice feel extra special.
💛 Patricia made this quesillo for us at La Cocina de Keesha using the recipe she has prepared for years. Her version is silky and creamy, with plenty of caramel running over the top when you turn it out of the pan.
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.
The Secret to Perfect Caramel
Keep the heat low and be patient. Once the caramel starts changing from golden to amber, remove it from the heat before it gets too dark.
The residual heat will keep cooking it for a few moments, giving you a rich caramel flavor without that burnt, bitter taste.
💛 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.
Smooth or Full of Little Holes?
This one comes down to how you like your quesillo. For a smooth and silky texture, blend only briefly and strain the mixture before baking.
If you like those traditional little holes throughout the quesillo, blend a little longer and pour the mixture directly into the pan without straining.
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.
Creamy Venezuelan Quesillo
Ingredients
- 4 large eggs at room temperature
- 1 can sweetened condensed milk (about 14 oz)
- 1⅓ cups whole milk
- 1 Tbsp pure vanilla extract
- rum, to taste (optional)
For the Caramel:
- ¾ cup Granulated sugar
- ¼ cup Water
Instructions
Make the Caramel:
- Add the sugar and water to a small saucepan. Cook over low heat without stirring with a spoon. If needed, gently swirl the pan until the sugar dissolves and begins turning golden.
- Once the caramel starts changing from golden to amber, remove it from the heat. Do not wait until it becomes dark brown because the residual heat will continue cooking it.
- Carefully pour the hot caramel into the pan and swirl it across the bottom and slightly up the sides. Use an oven mitt or kitchen towel because the pan will become very hot. Let the caramel coo
Blend the Quesillo:
- Add the whole milk, condensed milk, eggs, vanilla, and rum to a blender. Blend for about 40 seconds, or just until smooth.
- For a smoother quesillo, pour the mixture through a fine-mesh strainer into the caramelized pan. This removes the foam and some of the air bubbles.
- Cover the pan with aluminum foil and place it inside the larger baking dish. Pour hot water into the outer dish to create a bain marie.
Bake the Quesillo:
- Bake for about 1 hour to 1 hour 10 minutes, or until a knife or toothpick inserted into the center comes out clean.
- Let the quesillo cool completely at room temperature, then refrigerate for at least 6 to 8 hours. Overnight is even better.
Unmold
- Run a thin knife or small spatula around the edges. Place a serving plate over the pan and carefully flip it over. Lift the pan and let the caramel run over the top.
Video
