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Quesillo
A classic Venezuelan Quesillo, this is a rich and creamy caramel custard, denser and smoother than its Mexican flan counterpart. The sweet, liquid caramel coating is a signature element.
🧂 Ainekset
- 1 cup (200g) Granulated sugar(For the caramel)
- 1 can (14 oz / 397g) Sweetened condensed milk(Full-fat recommended)
- 1 can (12 oz / 354ml) Evaporated milk(Full-fat recommended)
- 5 Large eggs(Room temperature is best for blending)
- 1 teaspoon (5ml) Vanilla extract
👨🍳 Ohjeet
- 1
Prepare the caramel: In a heavy-bottomed saucepan over medium heat, melt the granulated sugar. Do not stir initially; instead, gently swirl the pan to ensure even melting. Continue heating until the sugar turns a deep amber color. Be careful not to burn it, as this will make the caramel bitter. Immediately pour the hot caramel into a 9-inch round cake pan or a flan mold. Quickly tilt and swirl the pan to coat the bottom and sides evenly with the caramel. Set aside to cool and harden.
⏱️ 10-15 minutes - 2
Make the custard base: In a blender, combine the sweetened condensed milk, evaporated milk, eggs, and vanilla extract. Blend on medium speed for about 1-2 minutes, or until the mixture is completely smooth and well combined. Avoid over-blending, which can introduce too much air and create bubbles in the flan.
⏱️ 5 minutes - 3
Assemble and bake: Preheat your oven to 160°C (325°F). Carefully pour the blended custard mixture into the caramel-lined pan. Cover the pan tightly with aluminum foil. Place the covered pan into a larger baking dish. Carefully pour hot water into the larger baking dish, creating a water bath (bain-marie) that comes about halfway up the sides of the flan pan. This water bath ensures gentle, even cooking.
⏱️ 10 minutes - 4
Bake the quesillo for approximately 1 hour to 1 hour and 15 minutes. The flan is ready when the edges are set, but the center still has a slight wobble. You can test for doneness by inserting a knife near the center; it should come out mostly clean. Carefully remove the flan pan from the water bath and discard the water.
⏱️ 1 hour 15 minutes - 5
Cool and chill: Let the quesillo cool completely at room temperature for about 1 hour. Once cooled, cover the pan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This chilling time is crucial for the flan to set properly and for the flavors to meld.
⏱️ 4+ hours (chilling) - 6
Serve: To unmold, run a thin knife or offset spatula around the edges of the quesillo to loosen it. Place a serving plate (with a rim to catch the caramel sauce) over the pan. Carefully and quickly invert the pan and plate together. The quesillo should release onto the plate, with the liquid caramel pooling around it. Slice and serve chilled.
⏱️ 5 minutes
💡 Ammattilaisvinkit
- ✓Ensure the quesillo is thoroughly chilled before attempting to unmold it. This prevents it from breaking.
- ✓The melted caramel will naturally become a sauce as the quesillo cools and is inverted.
- ✓The texture of Venezuelan Quesillo is typically denser and smoother than Mexican flan due to the higher egg-to-liquid ratio and the blending method.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add shredded coconut to the custard mixture for a tropical twist.
- Dissolve instant coffee granules in the evaporated milk before blending for a coffee-flavored quesillo.