Quesillo — Venezuelan caramel custard
Quesillo is the Venezuelan version of flan: a deep caramel-coated custard, made with condensed milk and whole eggs (rather than yolks only) for a slightly firmer, more honeycombed texture. The Venezuelan version has more small holes than the smoother Mexican flan.
i. Origin & history
Quesillo is the canonical Venezuelan dessert — every household has a recipe. Latin American flan family members vary by country: Cuban flan uses cream; Mexican flan uses both whole eggs and yolks; Venezuelan quesillo uses whole eggs.
ii. Ingredients
Makes 8 servings · scroll the side panel to adjust
- 200 g sugar (caramel)
- 2 tbsp water (caramel)
- 5 whole eggs
- 1 tin (400 g) sweetened condensed milk
- 400 ml whole milk
- 1 tsp vanilla
- 2 tbsp rum (optional)
- Pinch salt
iii. Method
- Make caramel: cook sugar and water in a moulded loaf tin over direct heat until amber. Swirl to coat the base. Cool.
- Whisk eggs, condensed milk, milk, vanilla, rum and salt — don't whip air in.
- Strain over the caramel.
- Cover with foil. Place in a bain-marie. Bake at 160 °C for 60 min until just-set with a slight wobble.
- Cool fully. Run a knife around the edge; invert onto a plate.
iv. Tips & common mistakes
- Use the freshest ingredients you can. The recipe relies on them.
- Read the method through first. Several steps must be ready in advance.
- Season patiently. Sweetness and salt are tuned at the end, not the start.
v. Variations
Mexican flan is the close cousin. Cuban flan uses both condensed and evaporated milk. Quesillo de coco includes coconut milk. Quesillo de café uses coffee.
vi. Common questions
What is quesillo?
Quesillo is venezuelan caramel custard, from latin american cuisine. The Venezuelan version has more small holes than the smoother Mexican flan
Where is quesillo from?
Quesillo is from the latin american dessert tradition; the recipe and history are detailed above.
How long does quesillo keep?
See the storage note in the Quick facts panel: 3 days refrigerated.