Venezuelan-style Flan - Quesillo

Venezuelan-style Flan - Quesillo. Marian Blazes
    45 mins
Ratings (6)

My Venezuelan friend Karin Flynn shared her recipe for this dessert called quesillo, which is very similar to flan. I've made this quesillo and it's delicious, though I thought it was even better when Karin made it - she has the magic touch. Flan shouldn't be overcooked or it loses it's creamy texture. Many people serve flan at room temperature or cold, but I like it best when it is still a bit warm.

This recipe works well for an 8 cup ring mold, but you can easily double it for larger molds. You can also make flan in individual molds.

What You'll Need

  • 6 large eggs
  • 1 can of sweetened condensed milk
  • 1 cup of whole milk
  • 1 teaspoon vanilla
  • Pinch of salt
  • 3/4 cup sugar

How to Make It


  1. In a heavy skillet or saucepan, melt the sugar with a couple of tablespoons of water over medium heat, stirring occasionally, until sugar has melted completely and starts to turn golden brown. Carefully pour hot caramel into a mold, swirling it around to coat the bottom and sides of the mold (you will need potholders for this as the mold will quickly become very hot). Set mold aside.
  2. Preheat oven to 325. Set some water to boil. Whisk together the eggs, condensed milk, whole milk, vanilla and salt until well mixed, or blend them together in the blender.
  1. Pour egg mixture into the mold. Place the mold inside of a pan with tall sides (like a 9 x 13 sheet cake pan or a roasting pan). Place the pan in the oven, and pull rack with pan slightly out from the oven. Fill pan around mold with boiling water, to make a bain marie).
  2. Bake until flan no longer jiggles a lot in the center, or just until a knife inserted into the flan comes out clean - about 20-30 minutes.
  3. Serve warm or cold.