QUESILLO VENEZOLANO (FLAN PARA NEGOCIO)

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: regular milk

Almond milk is lower in calories and suitable for lactose intolerance.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt adds creaminess with fewer calories.

sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia is a zero-calorie sweetener, while brown sugar is often less expensive.

Boil around 2 liters of water.

Preheat the oven to 170°C.

On medium heat, place a 20 cm diameter by 10 cm high mold on the stove.

Add 150 grams of regular sugar to the mold and let it melt for about 6 minutes, stirring occasionally until it turns a caramel color and no sugar granules are visible.

Quickly swirl the mold to spread the caramel on the bottom and sides, being careful as the caramel is very hot.

Set the caramel-coated mold aside to cool to room temperature.

In a blender, combine 10 eggs, 1 can of condensed milk, 1 tablespoon of vanilla, 1/4 cup of rum, 600 milliliters of whole milk, 150 grams of sugar, and 2 cups of milk powder (230 grams). Blend for about 2 minutes until the sugar dissolves well.

Pour the blended mixture into the mold with the cooled caramel.

Cover the mold tightly with aluminum foil to prevent moisture from entering.

Place the mold into a larger mold with a kitchen towel at the bottom to prevent movement.

Carefully add the hot water to the larger mold until it reaches halfway up the sides of the smaller mold.

Bake in the preheated oven at 170°C for about 2 hours, until the surface is firm to the touch.

Allow the flan to cool to room temperature, then refrigerate for a minimum of 4 hours before unmolding.

To unmold, run a knife around the edges of the flan, make slight movements to loosen it, and place a plate on top of the mold.

Carefully invert the mold to release the flan, using gentle circular movements to help it come out.

The flan should have a good height and creamy consistency.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens