Venezuelan Quesillo (Flan)

About This Recipe

Venezuelan quesillo is the country's most beloved dessert, and its secret is the use of whole eggs rather than just yolks. This creates a flan with tiny air pockets throughout — hence the name 'quesillo' (little cheese), as it resembles a holey cheese. Made with condensed milk and caramel, it's baked in a bain-marie and unmolded to reveal its glossy caramel crown.

Ingredients

Serves 8

• 1 cansweetened condensed milk (397g)
• 1 canwhole milk (use the condensed milk can to measure)
• 5 largewhole eggs
• 1 tspvanilla extract
• 1 cupsugar (for caramel)
• 2 tbspwater (for caramel)

Instructions

1. 1

   Make the caramel

   Melt sugar with water in a saucepan over medium heat without stirring until it turns amber. Pour immediately into a flan mold, swirling to coat the bottom and sides.

2. 2

   Blend the custard

   Blend condensed milk, whole milk, eggs, and vanilla until smooth. Don't over-blend — minimal air is ideal.

3. 3

   Pour and bake

   Pour the custard over the caramel in the mold. Place the mold in a roasting pan filled with hot water (bain-marie). Bake at 180°C (350°F) for 55–65 minutes until set but slightly jiggly in the center.

4. 4

   Cool and unmold

   Cool completely, then refrigerate for at least 4 hours or overnight. Run a knife around the edge and unmold onto a plate with a lip to catch the caramel.

Variations

• •

  Add rum to the custard for a boozy version

• •

  Make with coconut milk for a tropical twist

• •

  Top with fresh passion fruit pulp to serve

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

Storage

Refrigerate up to 5 days covered.

Frequently Asked Questions