Quesillo

Name: Quesillo
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 8 servings
Cuisine: Venezuelan
Ingredients: 1 can (400g) condensed milk; 1 can (370ml) evaporated milk; 5 whole eggs; 1 tsp vanilla extract; 1 cup sugar for caramel; 2 tbsp water

Quesillo (keh-SEE-yoh)

Venezuelan Caramel Flan

⏱ Prep Time 15 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 308 kcal

A silky-smooth caramel flan made with whole eggs and condensed milk, with tiny air bubbles that give it a cheese-like texture — Venezuela's signature dessert.

Nutrition & Info

Protein 8.0g

Carbs 42.0g

Fat 12.0g

Protein Carbs Fat

Dietary

vegetarian gluten-free nut-free

Allergen Warnings

⚠ dairy ⚠ eggs

Equipment Needed

blender round mold or bundt pan larger pan for water bath oven

Presentation Guide

Vessel: round plate (inverted)

Garnishes: caramel sauce pooling around

Ingredients

1 can (400g) condensed milk
1 can (370ml) evaporated milk
5 whole eggs
1 tsp vanilla extract
1 cup sugar for caramel
2 tbsp water

Instructions

1
Make caramel: heat sugar and water in a saucepan until deep amber. Pour into the mold, swirling to coat the bottom.
2
Blend condensed milk, evaporated milk, eggs, and vanilla until smooth. Do not over-blend — some bubbles are desired.
3
Pour mixture over the caramel in the mold. Cover tightly with aluminum foil.
4
Place mold in a larger pan. Fill outer pan with hot water halfway up the sides of the mold.
5
Bake at 160°C (325°F) for 50-60 min until set but slightly jiggly in the center.
6
Cool completely, then refrigerate at least 4 hours. Invert onto a plate to serve.

💡

Did You Know?

The name quesillo means "little cheese" because the air bubbles trapped during blending give the flan a texture reminiscent of fresh cheese.

Chef's Notes

Equipment Tips

blender
round mold or bundt pan
larger pan for water bath
oven

Garnishing

caramel sauce pooling around

The Story Behind Quesillo

Quesillo is Venezuela's unique take on Spanish flan, distinguished by using whole eggs instead of just yolks, which creates the signature bubble-studded texture. Condensed milk, which became widely available in Venezuela in the early 20th century, replaced fresh cream and gave quesillo its characteristic sweetness. Every Venezuelan cook has a theory about the perfect blending time.

🕐 Traditionally enjoyed dessert at family meals and celebrations 📜 Origins: Colonial era adaptation of Spanish flan

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