How to Make Quesillo (Venezuelan Flan): A Step-by-Step Guide

Estimated reading time: 8 minutes

What is Quesillo (Venezuelan Flan)?

Quesillo, often referred to as Venezuelan flan, is a beloved dessert that holds a special place in Venezuelan cuisine. While flan is a popular treat across Latin America, quesillo stands out for its rich, creamy texture and unique caramelized flavor. This traditional dessert is made from simple ingredients, yet it delivers a delightful combination of smooth custard and sweet caramel that appeals to people of all ages.

At its core, quesillo consists of eggs, sweetened condensed milk, whole milk, and vanilla, all carefully blended and baked to perfection. The result is a velvety custard that melts in your mouth with each bite, making it a perfect end to any meal. The addition of caramelized sugar at the bottom of the dish gives it a signature golden color and a slightly bitter-sweet contrast to the otherwise rich and sweet custard.

In Venezuelan culture, quesillo is more than just a dessert—it’s a part of family gatherings, special occasions, and even everyday meals. The simplicity of the ingredients combined with the method of preparation allows for a comforting, yet elegant dessert that showcases the beauty of Venezuelan home cooking. Whether enjoyed on its own or accompanied by a dollop of whipped cream or fresh fruit, quesillo remains a cherished treat in Venezuela and beyond.

Key Ingredients for Quesillo (Venezuelan Flan)

To make an authentic quesillo (Venezuelan flan), the ingredients are simple, but each plays a vital role in creating the rich texture and deep flavors of the dessert. Here are the key components you’ll need:

• Eggs: Eggs are the backbone of quesillo, providing structure and a smooth, custard-like texture. They help bind all the ingredients together and give the dessert its creamy consistency.
• Sweetened Condensed Milk: This ingredient is essential for the sweetness and richness of the quesillo. The thick, syrupy consistency of sweetened condensed milk ensures a velvety smooth texture that elevates the flan.
• Whole Milk: Whole milk balances out the richness of the sweetened condensed milk and eggs. It creates a lighter, more delicate custard while still contributing to the overall creaminess.
• Vanilla Extract: For flavor, a splash of vanilla extract is added. This adds a subtle warmth that enhances the sweetness of the other ingredients and gives the quesillo a comforting, familiar aroma.
• Sugar: Granulated sugar is used for the caramel sauce that coats the bottom of the quesillo. It is melted and allowed to brown, creating a delicious, slightly bitter-sweet layer that contrasts beautifully with the custard.

These simple ingredients combine to create the rich, velvety texture and sweet flavor that makes quesillo (Venezuelan flan) a popular dessert in many Venezuelan households. The magic happens during the baking process, when the mixture sets into a smooth custard while the caramel forms a golden, slightly sticky layer at the base. If you’re intrigued by caramel-making techniques, be sure to explore our guide on “Caramelizing Crème Brûlée” for additional tips and inspiration.

Step-by-Step Guide to Making Quesillo (Venezuelan Flan)

1. Prepare the Caramel

• In a small saucepan, heat 1 cup of granulated sugar over medium heat.
• Allow it to melt without stirring. Swirl the pan gently until it turns golden brown.
• Once ready, pour the caramel into the bottom of your flan mold. Let it cool and harden while you prepare the custard.

2. Make the Custard

• In a mixing bowl, whisk together 4 large eggs, 1 can of sweetened condensed milk, 1 cup of whole milk, and 1 teaspoon of vanilla extract.
• Whisk until smooth and well combined.

3. Strain the Custard

• Strain the custard through a fine-mesh sieve into the caramel-coated mold to remove any lumps or air bubbles, ensuring a silky smooth texture.

4. Prepare the Water Bath

• Place the caramel-coated mold into a larger baking dish.
• Add hot water to the outer dish, filling it halfway up the sides of the flan mold.

5. Bake the Quesillo

• Preheat your oven to 350°F (175°C).
• Bake for 50-60 minutes. The custard should have a slight wobble in the center when done.

6. Cool and Unmold

• Let the quesillo cool at room temperature, then refrigerate for at least 4 hours or overnight.
• To unmold, run a knife around the edges, then invert onto a plate. The caramel should pour over the custard.

7. Serve and Enjoy

Slice the chilled quesillo into portions and enjoy the creamy, caramel-infused dessert, perfect for any occasion!

Pro Tips for Perfect Quesillo (Venezuelan Flan)

1. Caramel Perfection

• Be patient when making the caramel. Do not stir it as it melts, as this can cause crystallization. Just swirl the pan gently once the sugar starts to liquefy for a smooth caramel base.
• If the caramel hardens too quickly before you can pour it into the mold, gently reheat it on low heat until it becomes liquid again.

2. Strain the Custard Twice

• For an ultra-smooth texture, strain the custard twice—once through a fine mesh sieve and again through cheesecloth. This ensures a velvety consistency without any lumps.

3. Even Water Bath

• Make sure the water level in the water bath reaches halfway up the sides of the flan mold. This even heat distribution ensures a creamy, crack-free custard.

4. Check for Doneness

• To avoid overbaking, check the quesillo by gently shaking the mold. The center should still have a slight jiggle, but the edges should be set.
• If you’re unsure, insert a knife or toothpick—it should come out clean if the flan is done.

5. Chill for Optimal Texture

• For the best texture, refrigerate the quesillo for at least 4 hours, but overnight is ideal. This allows the flavors to deepen and the custard to fully set.

6. Unmolding with Ease

• To unmold easily, run a knife along the edges of the flan to loosen it, then place a plate on top and invert it quickly. If it sticks, gently warm the outside of the mold with a hairdryer for a few seconds to loosen the custard.

These pro tips will help you master the art of making a perfectly smooth and delicious quesillo every time!

Storing and Reheating Quesillo (Venezuelan Flan)

Storing Quesillo

• Refrigeration: After making quesillo, cover it tightly with plastic wrap or store it in an airtight container. Refrigerate for up to 3-4 days to maintain its freshness and creamy texture.
• Avoid Freezing: Freezing quesillo is not recommended as it can affect the custard’s smooth texture. The caramel layer may also separate upon thawing.

Reheating Quesillo

• Slow Reheat: To reheat quesillo, place it in a warm water bath in the oven at 300°F (150°C) for about 15-20 minutes. This method gently warms the custard without compromising its texture.
• Microwave: If you’re in a hurry, microwave individual portions on medium heat for 20-30 seconds. Be sure to cover the flan with a microwave-safe lid or wrap to retain moisture.

Reheating quesillo should be done carefully to preserve its creamy consistency and prevent it from becoming rubbery. Enjoy it slightly chilled or at room temperature for the best experience!

Why You Will Love Quesillo (Venezuelan Flan)

Quesillo (Venezuelan flan) is a dessert that combines simplicity with indulgence, making it irresistible to anyone with a sweet tooth. Its rich, creamy texture and delicate caramel flavor make it a perfect treat for any occasion. Whether you’re serving it at a family gathering, a special event, or simply enjoying it as a comforting dessert after dinner, quesillo never disappoints.

What makes quesillo truly special is its versatility. It pairs beautifully with a variety of toppings like fresh fruit, whipped cream, or chocolate sauce, but it’s just as delightful on its own. The contrast between the smooth, velvety custard and the sweet, slightly bitter caramel is a balance that will have you coming back for more.

The easy-to-follow recipe and the use of simple, everyday ingredients make quesillo an approachable dessert for both novice and experienced cooks. Plus, with the pro tips provided, you’ll be able to perfect this dish every time, impressing friends and family alike.

In short, once you try quesillo, you’ll understand why it holds such a beloved place in Venezuelan cuisine. Its rich flavor, smooth texture, and comforting sweetness are sure to make it a favorite in your home too.

Quesillo (Venezuelan Flan)

---

• Author: Chloe
• Total Time: 1 hour 10 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

This Quesillo (Venezuelan Flan) is a rich, creamy dessert with a smooth texture and a delicious caramel flavor. Learn how to make this traditional Venezuelan treat with simple ingredients and easy steps.

---

Ingredients

Scale 1x2x3x

• 1 cup granulated sugar (for caramel)
• 4 large eggs
• 1 can sweetened condensed milk
• 1 cup whole milk
• 1 teaspoon vanilla extract

---

Instructions

• Prepare the Caramel: In a small saucepan, heat the sugar over medium heat, swirling gently until it turns golden brown. Pour into the bottom of your flan mold and allow it to harden.
• Make the Custard: In a bowl, whisk the eggs, sweetened condensed milk, whole milk, and vanilla extract until smooth.
• Strain the Custard: Strain the mixture into the caramel-coated mold to ensure smooth consistency.
• Prepare the Water Bath: Place the mold into a larger baking dish and fill it halfway with hot water.
• Bake: Preheat the oven to 350°F (175°C) and bake for 50-60 minutes, until the flan has a slight wobble in the center.
• Cool and Unmold: Let the flan cool at room temperature and refrigerate for at least 4 hours before unmolding.

Notes

• You can add flavors like chocolate or coffee to the custard for a different twist.
• Quesillo can be made up to 3-4 days in advance. Store it covered in the refrigerator.

• Prep Time: 10 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Venezuelan

Nutrition

• Calories: 200
• Sugar: 24g
• Sodium: 100mg
• Fat: 9g
• Carbohydrates: 25g
• Fiber: 0g
• Protein: 4g

Keywords: quesillo, Venezuelan flan, flan recipe, caramel flan, dessert recipes, creamy flan, traditional Venezuelan dessert

FAQ – Quesillo (Venezuelan Flan)