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Loading...A silky, golden Venezuelan classic often called quesillo, this baked caramel custard is a staple at family gatherings and birthday tables across Venezuela. It relies on a trio of dairy — sweetened condensed, evaporated, and whole milk — for a richer, more velvety texture than a standard Spanish flan.
Prep Time15 mins
Cook Time60 mins
Total Time75 mins
Servings8
Yield8 servings
Nutrition Facts
Per serving (estimated)
- 320 kcalCalories
- 10 gFat
- 5 gSaturated Fat
- 50 gCarbs
- 0 gFiber
- 48 gSugar
- 9 gProtein
- 180 mgSodium
- 290 mgPotassium
- 230 mgCalcium
- 1.1 mgIron
- 1 mgVitamin C
- 240 mcgVitamin A
Ingredients
For the caramel
- 1 cup (200 g) granulated sugar
- 1/4 cup (60 ml) water
- 1 teaspoon fresh lemon juice
- Pinch of fine sea salt
For the custard
- 5 large eggs, room temperature
- 1 can (14 oz / 397 g) sweetened condensed milk
- 1 can (12 oz / 354 ml) evaporated milk
- 1 cup (240 ml) whole milk
- 1 tablespoon pure vanilla extract
Directions
- Preheat the oven to 325°F (160°C) and set a kettle of water to boil for the bain-marie.
- Make the caramel: combine sugar, water, lemon juice, and salt in a heavy saucepan over medium heat. Swirl gently (do not stir) until the syrup turns a deep amber, about 8-10 minutes, then immediately pour into a 9-inch ring or bundt mold, tilting to coat the bottom and lower sides.
- In a blender, combine the eggs, sweetened condensed milk, evaporated milk, whole milk, and vanilla. Pulse for 10-15 seconds until just smooth and uniformly yellow — over-blending incorporates too much air.
- Strain the custard through a fine-mesh sieve directly into the prepared caramel-lined mold to remove any chalaza or bubbles.
- Cover the mold tightly with aluminum foil and place it inside a large roasting pan. Pour the hot water into the pan until it reaches halfway up the sides of the mold.
- Carefully transfer to the oven and bake for 55-60 minutes, or until the edges are set but the center still has a slight jiggle (an instant-read thermometer should read about 175°F / 80°C).
- Remove the mold from the water bath and let cool to room temperature on a wire rack, then refrigerate for at least 6 hours, preferably overnight, so the flan firms up for unmolding.
- To serve, run a thin knife around the rim of the mold, invert a serving plate over the top, and flip in one confident motion. Lift off the mold and let the caramel sauce cascade over the flan before slicing.
Cook’s Notes
- Use room-temperature eggs and milk to prevent the caramel from cracking when the cold custard hits it.
- Do not skip straining the custard — it is the single biggest factor in getting the velvety, lump-free texture that defines quesillo.
- Traditional Venezuelan quesillo is poured into a tin can with holes punched in the bottom to drain whey; a standard ring mold works beautifully and is far more accessible.
- Underbake slightly rather than overbake; the flan continues to set as it cools, and overcooking leads to a rubbery texture.
- Refrigerate overnight for the cleanest unmold — rushing this step is the most common cause of flan falling apart on the plate.
