Quesillo (venezuelan Flan) Recipe

Prepare caramel

Place a small, heavy-bottomed saucepan over medium heat. Combine 3 tablespoons granulated sugar and 1 tablespoon water in the pan and stir briefly just to moisten the sugar. Let the mixture come to a gentle simmer without stirring; if needed, swirl the pan occasionally to encourage even melting. Watch closely — as the sugar melts it will first become syrupy and then turn amber (about 6–8 minutes). When it reaches a deep golden amber (not burnt), immediately remove from heat.

Working quickly, tilt and rotate a 6-cup flan mold or a 9-inch (23 cm) round baking dish to coat the bottom and lower sides with the hot caramel. If any caramel hardens before coating, warm the pan briefly over low heat to re-liquefy. Set the caramel-coated mold aside to cool and harden while you prepare the custard.

Preheat and set up water bath

Preheat oven to 325°F (160°C). Place a large roasting pan or baking dish in the oven. You will use this for a bain-marie (water bath) to bake the quesillo gently.

Mix custard

In a medium bowl, whisk 4 large eggs until combined and slightly frothy (about 30 seconds). In a separate bowl or large measuring cup, combine 14 oz sweetened condensed milk and 1 cup whole milk; whisk until smooth. Stir in 1 teaspoon vanilla extract and a pinch of salt. Slowly pour the milk mixture into the beaten eggs in a steady stream while whisking constantly to avoid cooking the eggs. Continue whisking until fully blended and smooth.

Strain custard (optional but recommended)

Pour the custard mixture through a fine-mesh sieve into a pouring pitcher or bowl to remove any small lumps or foam for an ultra-smooth texture.

Assemble for baking

Carefully pour the strained custard over the set caramel in the flan mold. Cover the mold loosely with aluminum foil to prevent excessive browning and to keep water out during the water bath.

Bake in water bath

Place the covered flan mold into the preheated roasting pan in the oven. Pour very hot (but not boiling) water into the roasting pan until it reaches about halfway up the sides of the flan mold (approximately 1 to 2 inches of water). Bake at 325°F (160°C) for 45–55 minutes, or until the flan is set but still slightly jiggly in the center when gently shaken. A toothpick inserted near the center should come out mostly clean with a few moist crumbs.

Cool and chill

Carefully remove the flan mold from the water bath and discard the water. Remove the foil and allow the quesillo to cool on a wire rack to room temperature (about 1 hour). Then refrigerate, uncovered or loosely covered, for at least 4 hours or preferably overnight to fully set and develop flavor.

Unmold and serve

To unmold, run a thin knife around the inner edge of the mold to loosen the custard. Place a serving plate upside down over the mold, hold plate and mold together, and quickly invert. The caramel will flow over the flan. If the flan doesn't release immediately, dip the bottom of the mold in hot water for 5–10 seconds to loosen the caramel, then invert again. Slice and serve chilled. Quesillo keeps well refrigerated for up to 3 days.