Introduction
Venezuelan Flan, also known as “Quesillo,” is a beloved traditional dessert in Venezuela. It’s similar to the classic flan but with a unique twist: the addition of whole eggs and condensed milk, which gives it a richer texture and a caramelized top. Here’s how to make this delightful dessert.
Ingredients
• 1 can of condensed milk
• 1 can of milk (use the same can to measure)
• 3 eggs
• 1 tsp of vanilla extract
• 1 cup of white sugar
Serves 6-8
Preparation Steps
Preheat Oven: Preheat your oven to 350°F (175°C).
Make the Caramel: In a saucepan, melt the sugar over medium heat until it turns golden brown. Carefully pour the caramel into a flan mold or round baking dish, tilting to coat the bottom and sides. Set aside.
Blend the Ingredients: In a blender, combine the condensed milk, evaporated milk, eggs, vanilla extract, and a pinch of salt. Blend until smooth.
Pour the Mixture into the Mold: Pour the blended mixture over the caramel in the mold.
Bake in Bain-Marie: Place the flan mold in a larger pan and fill the pan with hot water until it reaches halfway up the sides of the mold. Bake in the preheated oven for about 60 minutes, or until set.
Cool and Unmold: Let the flan cool to room temperature, then refrigerate for at least 4 hours. To unmold, run a knife around the edges and invert onto a serving plate.
Serve Chilled: Serve the flan cold.
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