Quesillo — Print Recipe — The Culinary Codex

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.

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.