Description
Authentic Venezuelan flan recipe, also known as quesillo venezolano. A smooth caramel custard made with whole eggs, condensed milk, and vanilla for a rich, creamy finish.
Ingredients
1 cup (200g) granulated sugar – for caramel
5 large eggs
1 can (14 oz / 400ml) sweetened condensed milk
1 ¾ cups (400ml) whole milk or evaporated milk
1 teaspoon vanilla extract
Instructions
1. Preheat oven to 375°F (190°C). Prepare an 8-inch cake pan or flan mold.
2. Melt sugar directly in the mold over medium heat until golden amber. Swirl to coat and set aside.
3. In a blender, combine eggs, condensed milk, whole milk and vanilla. Blend until smooth.
4. Pour mixture slowly over the hardened caramel. Cover with foil.
5. Place mold in a larger baking dish and fill halfway with hot water (bain marie method).
6. Bake for 60–90 minutes, or until center jiggles slightly and knife comes out almost clean.
7. Cool to room temperature, then refrigerate for at least 8 hours.
8. To unmold, dip bottom of mold briefly in warm water, loosen edges, and invert onto a serving plate.
Notes
- Substitute evaporated milk for a richer flan texture.
- Do not skip the water bath; it prevents curdling and creates even cooking.
- Flan can be stored in the refrigerator for up to 5 days.
- Avoid freezing to preserve texture.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baked in water bath
- Cuisine: Venezuelan
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 42g
- Sodium: 95mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 115mg