Quesillo (Venezuelan Flan)
The Venezuelan quesillo recipe, pronounced ke-see-yo, has been passed down in our family for as long as I can recall. I often receive inquiries about the precise details of my recipe; it's not every day your grandmother seeks your cooking advice! However, I must caution you: quesillo may not appeal to everyone due to its particular texture. In such cases, I can only note that at least there will be more for the rest of us to enjoy.
Ingredients
- 1 cup white sugar
- 1 (14 ounce) can sweetened condensed milk
- 1 ¾ cups milk, or as needed
- 3 eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Prepare a bain-marie, or water bath, by filling a 9-inch heat-proof container with water.
- Melt sugar in a nonstick pan over medium-low heat, stirring constantly until melted, 7 to 10 minutes; be careful to keep it from burning. Pour sugar into a flan mold, coating the sides to ensure that the egg/milk mixture in the next step will not touch the container.
- Pour sweetened condensed milk into a bowl. Fill the empty can with milk and add to the bowl; stir in eggs and vanilla extract. Blend well. Fold mixture with a spatula or tap against the counter to remove air bubbles.
- Pour milk mixture into the slightly cooled flan mold. Put the lid on and place inside the water bath; don't let the water go over the rim.
- Bake the quesillo in the bain-marie in the preheated oven for 45 minutes. Pry lid open with a knife carefully; continue baking until set, about 15 minutes more.
- Let quesillo cool to room temperature, at least 25 minutes; refrigerate 8 hours to overnight. Slide a knife around the edges of the mold to loosen and invert onto a plate.
Nutrition
Calories: 309kcalCarbohydrates: 54gProtein: 8gFat: 7gSaturated Fat: 4gCholesterol: 91mgSodium: 110mgPotassium: 288mgFiber: 1gSugar: 54gVitamin C: 1mgCalcium: 212mgIron: 1mg
Tried this recipe?Let us know how it was!