Quesillo (Venezuelan Flan)

4.8
(5)

The Venezuelan quesillo recipe, pronounced ke-see-yo, has bounced around our family since as long as I can remember. I frequently get calls asking about my exact recipe. It's not everyday your grandmother asks you how to cook something! I will however warn you: quesillo is not for everyone. I have learned that some people just don't like the texture. To that I can only really say that at least there will be more for the rest of us.

close up view of a slice of Quesillo (Venezuelan Flan) on a white plate
4
4
4
4
Prep Time:
15 mins
Cook Time:
1 hrs 7 mins
Additional Time:
8 hrs 25 mins
Total Time:
9 hrs 47 mins
Servings:
8
Yield:
8 servings

Ingredients

  • 1 cup white sugar

  • 1 (14 ounce) can sweetened condensed milk

  • 1 ¾ cups milk, or as needed

  • 3 eggs

  • 1 teaspoon vanilla extract

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Prepare a bain-marie, or water bath, by filling a 9-inch heat-proof container with water.

  3. Melt sugar in a nonstick pan over medium-low heat, stirring constantly until melted, 7 to 10 minutes; be careful to keep it from burning. Pour sugar into a flan mold, coating the sides to ensure that the egg/milk mixture in the next step will not touch the container.

  4. Pour sweetened condensed milk into a bowl. Fill the empty can with milk and add to the bowl; stir in eggs and vanilla extract. Blend well. Fold mixture with a spatula or tap against the counter to remove air bubbles.

  5. Pour milk mixture into the slightly cooled flan mold. Put the lid on and place inside the water bath; don't let the water go over the rim.

  6. Bake the quesillo in the bain-marie in the preheated oven for 45 minutes. Pry lid open with a knife carefully; continue baking until set, about 15 minutes more.

  7. Let quesillo cool to room temperature, at least 25 minutes; refrigerate 8 hours to overnight. Slide a knife around the edges of the mold to loosen and invert onto a plate.

Cook's Note:

For this recipe you will need a round tin with a tight lid also called a "flan mold." If you're in a pinch you can use a cookie tin with success.

Nutrition Facts (per serving)

309 Calories
7g Fat
54g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 309
% Daily Value *
Total Fat 7g 9%
Saturated Fat 4g 20%
Cholesterol 91mg 30%
Sodium 110mg 5%
Total Carbohydrate 54g 20%
Total Sugars 54g
Protein 8g
Vitamin C 1mg 7%
Calcium 212mg 16%
Iron 1mg 3%
Potassium 288mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love