Recipe

Venezuelan Flan Quesillo Recipe


Venezuelan Flan Quesillo Recipe
Add Step-by-Step Photos 		Venezolano / All my dishes
1 year, 7 months ago
This is my mom's traditional recipe for this South-American classic. Quesillo literally translates into "little cheese" even though there's no cheese in it. The name originates in the appearance of this simple but delicious dessert. Once you cut in ... More
Prep:30m Cook:60m Servings:8

Venezolano

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Ingredients
  • For the Caramel:
  • 2 cups of pure cane sugar
  • 1/4 cup of water
  • For the Flan:
  • 1 (14-ounce) can of sweetened condensed milk
  • 1 (14-ounce) can of whole milk (use empty condensed milk can for measure)
  • 8 large eggs
  • ½ teaspoon of pure vanilla extract
  • 2 tablespoons of dark rum (could omit if desired)
  • You will need a 6-8 cup heavy (enameled cast iron) pot and a second larger pot with a lid that could hold the first pot for a Dutch oven effect.

Directions
  1. Making the Caramel:
  2. In a small heavy saucepan bring sugar and water to a boil
  3. Stir until sugar is dissolved
  4. Boil syrup in high heat without stirring until caramel is gold or light brown in color
  5. Remove from stove immediately to prevent burning the caramel
  6. Be very careful not to get burn with the hot caramel
  7. While the caramel is still very hot pour some into the 6-8 cup enameled cast iron pot to coat the bottom and about 2/3 of the sides
  8. Let the caramel in the pot cool
  9. Drizzle any remaining caramel onto a sheet of parchment or waxed paper over a flat surface into decorative squiggles
  10. Let the squiggles harden and use them as a garnish for the flan
  11. Making the flan:
  12. Preheat the oven to 325 degrees F
  13. Combine all the flan ingredients in a blender jar except for the eggs and run blender at medium speed for about 1-2 minutes
  14. Then with the blender still at medium speed add the eggs one by one until finish
  15. Pour this mixture (liquid) into the pot coated with caramel and place inside larger pot
  16. Pour in enough hot water into larger pot to reach halfway up the sides of the smaller pot
  17. Place larger pot in the middle oven rack and cover with the lid
  18. Bake the flan until just set, but still wiggly in the center (about 60 minutes)
  19. Transfer the flan still in the pot to a rack and let it cool to room temperature
  20. Once is cooled place in the fridge for at least 3-4 hours before serving
  21. When ready to serve, dip the flan pot in a saucepan of hot water
  22. Using a finger, gently press down the edges of the flan, until the caramel runs up the side, which indicates that it's loosened
  23. Invert flan onto a plate and decorate (this can be done even a few hours ahead of time)
  24. Break the caramel squiggles into pieces and insert them into the top of the flan
  25. May add berries for a touch of color when serving which also contrast nicely with the flavor of the flan
  26. You could make it a little more exotic by substituting the whole milk for unsweetened coconut milk

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Comments

chefmeow 1 year, 7 months ago said:
Yummy. Sounds decadent. Great post.

venezolano 1 year, 7 months ago said:
Thank you!!!


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