Name: Venezuelan Flan (Quesillo)
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Cuisine: Venezuelan
Ingredients: 1 cup (200 g) granulated sugar for caramel; 5 large eggs; 1 can (14 oz / 400 ml) sweetened condensed milk; 1 ¾ cups (400 ml) whole milk or evaporated milk; 1 teaspoon vanilla extract

Description

An indulgent Venezuelan flan, or quesillo, featuring silky caramel-drenched custard that melts in your mouth.

Ingredients

1 cup (200 g) granulated sugar for caramel
5 large eggs
1 can (14 oz / 400 ml) sweetened condensed milk
1 ¾ cups (400 ml) whole milk or evaporated milk
1 teaspoon vanilla extract

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Instructions

Preheat your oven to 375°F (190°C) and prepare an 8-inch cake pan or flan mold.
Melt the sugar directly in the mold over medium heat until it turns golden amber, swirl to coat, and set aside to cool.
In a blender, combine the eggs, sweetened condensed milk, whole milk, and vanilla extract. Blend until smooth and creamy.
Slowly pour the mixture over the hardened caramel, cover with aluminum foil.
Place the mold in a larger baking dish and fill it with hot water halfway up the sides of the flan mold.
Bake for 60 to 90 minutes or until the center jiggles slightly and a knife inserted comes out nearly clean.
Let it cool to room temperature before refrigerating for at least 8 hours.
To serve, dip the bottom of the mold in warm water, gently tug at the edges, and invert onto a serving plate.

Notes

Cool and chill the flan for at least 8 hours to allow flavors to develop. Can be stored in the refrigerator for up to a week or frozen for 2-3 months.