Venezuelan Quesillo – A Delicious Traditional Venezuelan Flan
Treat your taste buds to the decadence of Venezuelan quesillo, a luxurious flan dessert that is lusciously smooth and creamy with subtle hints of vanilla, dark caramel, and sweet condensed milk.
And if you’d like to try more Latin American dishes, start with my Puerto Rican Eggnog recipe or these Mexican Churros bars.
What Is Quesillo Venezuelan Flan (Crème Caramel With Condensed Milk Flan)?
Quesillo, also known as Venezuelan flan, is a delicious traditional Venezuelan dessert that holds a special place in this cuisine. It is a variation of crème caramel and is known for its rich and creamy texture, which is achieved by incorporating sweetened condensed milk into the custard mixture.
Regional variations of quesillo within Venezuela may include variations in the thickness of the caramel topping, the addition of flavorings such as orange zest or vanilla, or regional presentation styles.
However, the basic elements of sweetened condensed milk-infused custard and a rich caramel sauce remain consistent.
How Is Venezuelan Quesillo Different From Any Other Flan?
Quesillo and traditional caramel flan are both beloved custard desserts with distinct differences that set them apart.
- Sweetness Level: Venezuelan Quesillo is often noted for its heightened level of sweetness compared to other flans. This is typically due to the specific combination and proportion of ingredients in the recipe, which can include variations of sugars or sweeteners.
- Caramel Layer: The caramel in Venezuelan Quesillo typically has a deeper, more intense flavor, often achieved by caramelizing sugar to a darker hue. This results in a thicker and richer caramel layer than the lighter caramel found in traditional flans.
- Texture: Venezuelan Quesillo generally has a denser and firmer texture, contrasting with the smoother, silkier consistency that is characteristic of other flans.
Venezuelan Quesillo Flan Recipe Ingredients – What You Need
- Condensed milk
- Evaporated milk
- Egg yolks
- Whole eggs
- Eggs
- Vanilla extract
- Sugar
Variations Of This Venezuelan Quesillo Recipe
I love playing around with this recipe, and while it may not seem like Venezuelan flan (or any crème caramel recipe) has a ton of variations to try, just read on!
- Add a zesty touch to your Quesillo recipe by incorporating orange or lemon zest to the quesillo mixture for a refreshing citrus twist. The citrus notes complement the rich sweetness of the condensed milk and caramel.
- Some variations include a hint of rum, brandy, or other liquors to infuse the custard with a subtle boozy undertone. Be careful with the amount, as too much can overpower the dessert.
- For a tropical twist, you can incorporate grated coconut into the quesillo mixture. This adds a crunchy texture and a subtle coconut flavor that pairs beautifully with the caramel flan.
- Chocolate lovers can satisfy their cravings by adding cocoa powder or melted chocolate to the delicious quesillo flan mixture. This transforms the quesadilla into a rich and indulgent chocolate-flavored dessert.
How To Serve Your Quesillo Flan
Once you have taken the traditional flan out of the flan pan, you can serve it chilled as-is or with some garnishes.
Drizzle a generous spoonful of the caramel layer before serving to infuse an additional layer of silky sweetness and a deep, elevating your Venezuelan flan’s luxurious taste.
Adorn your Quesillo with a sumptuous drizzle of dulce de leche, adding it just as you’re about to serve.
Tips For Making Quesillo Venezuelan Flan
- When making your caramel, do not stir the melting sugar. This will cause it to crystalize. Instead, swirl the pot then leave the sugar to melt and darken. Every minute or so, brush the sides with boiling water to “melt” any forming crystals.
- You absolutely have to bake your traditional Venezuelan dessert in a bain marie (water bath). A bain marie allows the creme caramel custard to heat more slowly and evenly, ultimately resulting in a better-baked custard. It creates a softer and creamy texture and prevents gritty pieces.
FAQs On Quesillo Venezuelan Flan
What mold do you use to make this Venezuelan flan recipe?
You can buy a flan mold or flan pan from any baking supply store. The only thing that makes them special is their shape, of which there are many; you can use any clean (rust-free) baking pan or mold.
How to store Quesillo Venezolano (a Venezuelan dessert similar to creme caramel)?
Simply wrap the quesillo in plastic wrap and place it inside an airtight container. Store the creme caramel in the fridge for up to 3 days. I recommend keeping the quesillo flan inside the flan pan or cake mold to keep it in its original shape.
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.
