Recipe

Venezuelan Flan Quesillo Recipe

Add Step-by-Step Photos	Venezolano / All my dishes 7 months, 1 week 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
	southamerican

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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

Making the Caramel:

In a small heavy saucepan bring sugar and water to a boil

Stir until sugar is dissolved

Boil syrup in high heat without stirring until caramel is gold or light brown in color

Remove from stove immediately to prevent burning the caramel

Be very careful not to get burn with the hot caramel

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

Let the caramel in the pot cool

Drizzle any remaining caramel onto a sheet of parchment or waxed paper over a flat surface into decorative squiggles

Let the squiggles harden and use them as a garnish for the flan

Making the flan:

Preheat the oven to 325 degrees F

Combine all the flan ingredients in a blender jar except for the eggs and run blender at medium speed for about 1-2 minutes

Then with the blender still at medium speed add the eggs one by one until finish

Pour this mixture (liquid) into the pot coated with caramel and place inside larger pot

Pour in enough hot water into larger pot to reach halfway up the sides of the smaller pot

Place larger pot in the middle oven rack and cover with the lid

Bake the flan until just set, but still wiggly in the center (about 60 minutes)

Transfer the flan still in the pot to a rack and let it cool to room temperature

Once is cooled place in the fridge for at least 3-4 hours before serving

When ready to serve, dip the flan pot in a saucepan of hot water

Using a finger, gently press down the edges of the flan, until the caramel runs up the side, which indicates that it's loosened

Invert flan onto a plate and decorate (this can be done even a few hours ahead of time)

Break the caramel squiggles into pieces and insert them into the top of the flan

May add berries for a touch of color when serving which also contrast nicely with the flavor of the flan

You could make it a little more exotic by substituting the whole milk for unsweetened coconut milk

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Comments

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

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

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