Authentic Venezuelan Quesillo

A traditional Venezuelan dessert, similar to flan but with a creamier texture thanks to its mix of condensed and evaporated milk. The caramel adds a golden glaze that makes every slice irresistible.

Ingredients

• 1 can (397 g) condensed milk

• 1 can (370 ml) evaporated milk

• 4 eggs

• 1 tsp vanilla essence

• 1 cup (200 g) sugar (for the caramel)

‍ Preparation

1. Make the Caramel:

• In a saucepan over medium-low heat, melt the sugar slowly until it turns golden brown.

• Carefully pour the hot caramel into a round baking mold (a flan mold or cake pan).

• Tilt the mold gently so the caramel coats the bottom and sides. Set aside to cool and harden.

2. Prepare the Quesillo Mixture:

• In a blender, combine condensed milk, evaporated milk, eggs, and vanilla.

• Blend until smooth and fully mixed.

3. Assemble & Cook:

• Pour the mixture into the caramel-coated mold.

• Cover with aluminum foil.

• Place the mold inside a larger baking dish and add hot water halfway up the sides (bain-marie / water bath).

• Bake at 180°C (350°F) for about 1 hour, or until a knife inserted in the center comes out clean.

4. Cool & Unmold:

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

• Refrigerate for at least 4 hours (best overnight).

• To unmold, run a knife around the edges, place a plate on top, and flip carefully to release the quesillo with its caramel sauce.

✨ Tips

• For extra flavor, add a splash of dark rum to the mixture.

• Use a metal mold for best results (caramel sets better).

• Serve chilled with a bit of caramel sauce drizzled on top.