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.

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Recipe Summary

prep:
15 mins
cook:
1 hr 7 mins
additional:
8 hrs 25 mins
total:
9 hrs 47 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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

  • 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.

  • 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.

  • 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.

  • 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.

  • 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

309 calories; protein 8g 16% DV; carbohydrates 54.4g 18% DV; fat 7.2g 11% DV; cholesterol 90.7mg 30% DV; sodium 110.4mg 4% DV. Full Nutrition

Reviews (2)

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Most helpful positive review

Rating: 5 stars
05/01/2019
This recipe was so good! Very sweet and rich. It was fairly simple, as the hardest part was just melting the sugar. This was my first time making quesillo (I hoped to recreate the classic Venezuelan dessert a friend used to make for me frequently) so I was unsure whether I needed to grease/butter the pan. I poured the melted sugar in the flan mold without greasing the mold and it stayed fairly thick and quickly hardened. This actually was a good thing, as it came out of the mold easily and well coated in the sugar. The recipe suggests baking until set for maybe 15 minutes, however it was closer to 20 or 25 until mine set, so be prepared to check and cook for a little longer. This was a very good recipe and I will definitely be making it again! Thanks for sharing! Read More
(4)
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/30/2019
This recipe was so good! Very sweet and rich. It was fairly simple, as the hardest part was just melting the sugar. This was my first time making quesillo (I hoped to recreate the classic Venezuelan dessert a friend used to make for me frequently) so I was unsure whether I needed to grease/butter the pan. I poured the melted sugar in the flan mold without greasing the mold and it stayed fairly thick and quickly hardened. This actually was a good thing, as it came out of the mold easily and well coated in the sugar. The recipe suggests baking until set for maybe 15 minutes, however it was closer to 20 or 25 until mine set, so be prepared to check and cook for a little longer. This was a very good recipe and I will definitely be making it again! Thanks for sharing! Read More
(4)
Rating: 5 stars
09/19/2020
I’ve tried to make flan and failed on more than one occasion. This recipe was easy to follow and delicious. For the sugar I cooked on med-high heat and constantly stirred, and it turned into Carmel in exactly 7-10 min. I didn’t have a flan pan so I used an oven safe pot with an 8in radius and tightly secured the lid with aluminum foil and it worked out perfectly. Will definitely be making again. Read More