Deep in the heart of Venezuelan cuisine lies a dessert that has captivated generations: the beloved Quesillo (Venezuelan Flan) Recipe. This isn't just any flan – it's a silky-smooth masterpiece that transforms simple ingredients into pure culinary magic. Unlike its Spanish and Mexican cousins, Venezuelan Quesillo has a unique texture and preparation method that sets it apart in the world of caramel custards.

Picture this: a pristine white custard so smooth it quivers with the slightest touch, crowned with a deep amber caramel that cascades down its sides like liquid gold. Each spoonful delivers a perfect balance of creamy sweetness and rich caramel notes that dance on your tongue. It's the kind of dessert that makes time stand still at family gatherings and celebrations across Venezuela.

Why You'll Love This Quesillo Venezuelan Flan Recipe

Quesillo is Venezuela's take on traditional flan, featuring a perfectly balanced caramel-to-custard ratio and a uniquely smooth texture. Unlike other flans, Quesillo uses whole eggs and condensed milk, creating a rich, creamy dessert that's less eggy than its Spanish or Mexican counterparts.

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Why You'll Love This Quesillo Venezuelan Flan Recipe
Ingredients
Instructions
Recipe Variations
Storage Instructions
Serving Suggestions
Equipment For Quesillo (Venezuelan Flan) Recipe
Top Tip
FAQ
How Did Your Quesillo (Venezuelan Flan) Turn Out?
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Pairing
Quesillo (Venezuelan Flan) Recipe

Ingredients

the Caramel:

1 cup granulated sugar
2 tablespoons water

the Custard:

5 large eggs
1 can (14 oz) sweetened condensed milk
1 can (12 oz) evaporated milk
1 cup whole milk
1 tablespoon pure vanilla extract
¼ teaspoon salt

Instructions

Prepare the Caramel

Heat sugar and water in a heavy-bottomed saucepan over medium heat
Cook without stirring until the sugar turns golden amber (8-10 minutes)
Immediately pour into the flan mold, swirling to coat the bottom and sides
Let cool completely until the caramel hardens

Make the Custard Base

Preheat oven to 325°F (165°C)
In a large bowl, gently whisk eggs to avoid creating bubbles
Add condensed milk, evaporated milk, whole milk, vanilla, and salt
Whisk until thoroughly combined
Strain mixture through a fine-mesh strainer

Bake the Quesillo Quesillo (Venezuelan Flan) Recipe

Pour custard mixture into the caramel-lined mold
Place mold in a large roasting pan
Fill roasting pan with hot water halfway up the sides of the flan mold
Cover with aluminum foil
Bake for 1 hour to 1 hour 15 minutes, until center is just set but still jiggly
Remove from water bath and cool completely

Chill and Serve

Refrigerate for at least 4 hours or overnight
Run a knife around the edge of the mold
Place serving plate on top and quickly invert
Let caramel drizzle over the flan before serving

Recipe Variations

Coffee Quesillo: Add 2 tablespoons instant espresso powder
Coconut Quesillo: Replace whole milk with coconut milk
Orange-scented: Add 1 tablespoon orange zest
Rum Quesillo: Add 2 tablespoons dark rum to the custard

Storage Instructions

Refrigerate covered for up to 5 days
Do not freeze - the texture will become grainy
Best consumed within 3 days for optimal texture

Serving Suggestions

Serve this classic Venezuelan dessert chilled, letting the caramel sauce pool around each slice. While perfect on its own, you can garnish with fresh berries or a mint leaf for special occasions.

Equipment For Quesillo (Venezuelan Flan) Recipe

9-inch round flan mold or cake pan
Large roasting pan (for water bath)
Fine-mesh strainer
Aluminum foil
Mixing bowls
Whisk

Top Tip

Room temperature ingredients create a smoother custard

Strain the mixture twice for ultimate silkiness

Don't overcook - the center should still wobble slightly

Let the caramel cool completely before adding custard

Never stir the caramel while it's cooking

FAQ

Le quesillo est-il la même chose que le flan ?

Bien que similaires, le quesillo vénézuélien et le flan traditionnel ont des différences distinctes. Le quesillo utilise du lait concentré sucré et du lait évaporé, créant une texture plus crémeuse et moins ferme que le flan classique. De plus, le quesillo contient généralement des œufs entiers plutôt que uniquement des jaunes d'œufs.

D'où vient Quesillo ?

Le quesillo est originaire du Venezuela, où il est considéré comme un dessert national. Cette recette traditionnelle a évolué à partir des flans européens apportés par les colonisateurs espagnols, mais a été adaptée aux ingrédients et aux goûts locaux vénézuéliens, notamment par l'utilisation distinctive du lait concentré sucré.

How Did Your Quesillo (Venezuelan Flan) Turn Out?

Ready to savor something new? This recipe is sure to impress with its perfect balance of silky-smooth custard and rich caramel sauce, creating a dessert that's both elegant and comforting. If you're a fan of creamy homemade desserts, be sure to try our Apple Breakfast Recipe next – another easy-to-make yet delicious treat!

Did you make this Quesillo (Venezuelan Flan)? We'd love to hear about your experience! Leave a star rating and share your thoughts in the comments. Did you try any creative twists or use any unique ingredients? Perhaps you experimented with different milk combinations or added a special touch to the caramel?

Your feedback not only helps others but also contributes to our growing community of home cooks. Don't forget to share a photo of your culinary creation! We love seeing how this traditional Venezuelan dessert comes to life in your kitchen.

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Pairing

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