If you’re a fan of rich, creamy desserts, then Quesillo, often referred to as Venezuelan flan, is a must-try! This traditional dessert is beloved for its silky texture and sweet caramel topping, making it a staple at family gatherings and special celebrations across Venezuela. The name quesillo means “little cheese” in Spanish, referencing the tiny air pockets that form during the baking process, giving it a unique texture.
Made with simple ingredients like sweetened condensed milk, eggs, and vanilla extract, quesillo is surprisingly easy to prepare. Whether you’re new to making custard-based desserts or a seasoned baker, this recipe will guide you step by step to achieve the perfect Venezuelan quesillo right in your kitchen.
Quesillo (Venezuelan Flan) Recipe: Frequently Asked Questions
What is Quesillo?
Quesillo is a traditional Venezuelan dessert, similar to flan. It’s a creamy, smooth custard made from sweetened condensed milk, regular milk, eggs, and vanilla, topped with a delicious caramel sauce. The name quesillo comes from its texture, which resembles small air holes, much like cheese.
How is Quesillo Venezuelan Flan different from regular flan?
While both quesillo and flan share similar ingredients and are custard-based desserts, the Venezuelan quesillo has a unique texture with tiny air pockets. This gives it a spongier feel compared to the smoother, denser texture of a traditional flan.
What ingredients are used to make Quesillo Venezuelan Flan?
The basic ingredients for making Quesillo Venezuelan Flan are simple:
- 1 cup white sugar (for caramel)
- 1 (14-ounce) can sweetened condensed milk
- 1 ¾ cups regular milk
- 3 large eggs
- 1 teaspoon vanilla extract
How do you get the caramel just right for Quesillo Venezuelan Flan ?
To make perfect caramel, heat sugar in a nonstick pan over medium-low heat, stirring constantly until it turns golden brown. Be careful not to burn it, as burnt caramel can make the dessert taste bitter. Once melted, pour it into your mold to coat the bottom and sides evenly.
What is the bain-marie method, and why is it used in Quesillo Venezuelan Flan ?
The bain-marie (or water bath) is a method used to cook the quesillo gently. By placing the mold in a container filled with water, the steam ensures even cooking and prevents the custard from cracking or overcooking. It creates the perfect creamy texture for the dessert.
How long does it take to bake Quesillo?
Quesillo typically bakes for about 45 minutes at 350°F (175°C) in the bain-marie, plus an additional 15 minutes uncovered. After baking, it needs to cool for 25 minutes at room temperature, followed by chilling in the refrigerator for at least 8 hours.
Can I make Quesillo ahead of time?
Yes! In fact, quesillo tastes even better after it has been refrigerated for a few hours or overnight. This allows the flavors to meld and the caramel to infuse into the custard, giving it that delicious richness.
How do I serve Quesillo?
To serve, run a knife around the edges of the mold to loosen the flan, then invert it onto a plate. The caramel will cascade over the top, creating a beautiful and tasty presentation. It can be served on its own or with fresh fruit for a lovely touch.
How should I store Quesillo Venezuelan Flan?
Quesillo should be stored in the refrigerator and can be kept for up to 3-4 days. Be sure to cover it well with plastic wrap or in an airtight container to maintain its freshness.
