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.
Jump to:
- Why You'll Love This Quesillo Venezuelan Flan Recipe
- Ingredients
- Instructions
- Recipe Variations
- Storage Instructions
- Serving Suggestions
- Equipment For Quesillo Venezuelan Flan Recipe
- The Secret to the Perfect Quesillo Venezuelan Flan Recipe
- FAQ
- The Perfect Sweet Finale
- Related
- Pairing
- Quesillo Venezuelan Flan Recipe
Ingredients
the Caramel:
- Granulated sugar
- Water
the Custard:
- Eggs
- Sweetened condensed milk
- Evaporated milk
- Whole milk
- Pure vanilla extract
- 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 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
The Secret to the Perfect Quesillo Venezuelan Flan Recipe
There’s a hidden secret behind every perfect Quesillo Venezuelan Flan Recipe—one that has been passed down through generations in my family. My grandmother always told me, “The key to a flawless Quesillo Venezuelan Flan Recipe Recipe is patience and precision.” She would carefully caramelize the sugar, letting it turn into liquid gold, never rushing the process. The silky custard, made with whole eggs, condensed milk, and a touch of vanilla, was always mixed with care and strained twice for the smoothest texture. But the most important step? Letting the Quesillo Venezuelan Flan Recipe rest, allowing the flavors to meld into a perfect balance of creamy and caramelized bliss. Every time I make this Quesillo Venezuelan Flan Recipe, I remember her wisdom and the magic hidden in every spoonful of this beloved Venezuelan dessert.
FAQ
What is the difference between flan and quesillo?
Flan is denser, using only egg yolks, while Quesillo (Venezuelan Flan) is silkier with whole eggs, creating tiny air pockets and a lighter texture.
What are the ingredients of quesillo?
Quesillo is made with eggs, sweetened condensed milk, evaporated milk, whole milk, sugar, vanilla, and salt for a rich, creamy caramel custard.
Why is it called quesillo?
Named after "queso" (cheese) because its texture has small holes like Swiss cheese, though Quesillo has no cheese in it!
Does quesillo have alcohol?
Traditionally, Quesillo has no alcohol, but some variations add rum for extra depth in flavor.
The Perfect Sweet Finale
Every bite of this Quesillo Venezuelan Flan Recipe is a taste of tradition, combining silky custard with rich caramel for the ultimate indulgence. Whether you followed the classic Quesillo Venezuelan Flan Recipe or added your own creative twist, we’d love to hear how it turned out! Leave a star rating and share your experience in the comments—your feedback helps inspire others to try this delicious Quesillo Venezuelan Flan Recipe.
Did you make this Quesillo Venezuelan Flan Recipe? Share a photo of your creation! If you love creamy, homemade desserts, try these next:
Easy Zucchini Cake Recipe – A moist and lightly spiced cake, perfect with coffee.
Pumpkin Pie with Condensed Milk – A smooth and creamy classic with rich pumpkin flavor.
Enjoy making this Quesillo Venezuelan Flan Recipe, and happy baking!
Related
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Pairing
These are my favorite dishes to serve with Quesillo Venezuelan Flan Recipe
Quesillo Venezuelan Flan Recipe
Equipment
- 1 9-inch round flan mold Can use a cake pan if needed
- 1 Large roasting pan For the water bath
- 1 Fine-mesh strainer Ensures a silky custard
- 1 Aluminum foil Covers the flan during baking
- 1 Whisk For mixing ingredients
- 2 Mixing bowls One for eggs, one for custard mix
Ingredients
- 1 cup Granulated sugar For caramel
- 2 tablespoon Water Helps dissolve sugar for caramel
- 5 large Eggs Whole eggs for custard
- 1 can Sweetened condensed milk 14 oz
- 1 can Evaporated milk 12 oz
- 1 cup Whole milk Adds creaminess
- 1 tablespoon Pure vanilla extract For flavor
- ¼ teaspoon Salt Balances sweetness
Instructions
- Heat sugar and water
- Cook until golden
- Pour into mold, swirl
- Let caramel harden
- Preheat oven to 325°F
- Whisk eggs gently
- Add milks, vanilla, salt
- Strain custard mixture
- Pour custard into mold
- Place mold in water bath
- Cover with foil
- Bake for 1 - 1.15 hours
- Remove, cool completely
- Refrigerate 4+ hours
- Run knife around edges
- Invert onto plate
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
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