Venezuelan Creamy Flan - Quesillo

sweetened condensed milk

🥗Healthier: coconut milk

💰Cheaper: regular milk + sugar

Coconut milk offers a dairy-free option with a similar sweetness.

evaporated milk

🥗Healthier: almond milk

💰Cheaper: whole milk

Almond milk is lower in calories, while whole milk is more affordable.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness, while brown sugar is often less expensive.

vanilla extract

🥗Healthier: vanilla bean

💰Cheaper: vanilla essence

Vanilla bean enhances flavor naturally, while essence is a budget-friendly alternative.

Preheat the oven to 350°F (175°C).

In a saucepan, heat 225 g. sugar over medium heat until it melts and turns golden brown, about 5-7 minutes.

Quickly pour the caramelized sugar into a round baking dish, tilting to coat the bottom evenly.

In a mixing bowl, whisk together 5 eggs, 390 g. condensed milk, 350 ml. whole milk, 1 tablespoon vanilla essence, and a pinch of salt until smooth.

Pour the egg mixture over the caramel in the baking dish.

Place the baking dish in a larger baking pan and fill the outer pan with 100 ml. of water until it reaches halfway up the sides of the dish.

Bake in the preheated oven for about 50-60 minutes, or until the flan is set and a toothpick inserted comes out clean.

Remove from the oven and let it cool to room temperature.

Refrigerate for at least 4 hours or overnight to chill completely.

To serve, run a knife around the edges and invert onto a serving plate, allowing the caramel to drizzle over the top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens