Venezuelan Flan Quesillo Easy 5 Ingredients

Oriana’s Thoughts On The Recipe

Venezuelan Quesillo holds a special place in my heart—it’s a dessert I made countless times for my family before my daughter’s egg allergy diagnosis. This traditional flan-like treat, rich and creamy with a hint of caramel, was something we all loved, and it became a staple at our family gatherings. It’s a recipe that’s been passed down in my family and cherished for generations, and I have such vivid memories of making it over and over, perfecting it, and watching my family enjoy every bite. This quesillo recipe is the one I used for years, long before I started creating egg-free versions of our favorite treats. Its silky, melt-in-your-mouth texture and subtle caramel flavor made it a beloved dessert that we looked forward to again and again. Even though I’ve since developed an egg-free quesillo to meet my daughter’s needs, this original recipe remains deeply meaningful. It’s more than just a dessert; it’s a sweet reminder of our family’s culinary traditions, and each time I make it, I feel connected to those joyful memories. As you try this traditional quesillo, you’ll taste a piece of my family’s story—a dessert that brings warmth, love, and a touch of Venezuelan heritage to every spoonful.

What Is Venezuelan Flan Quesillo?

Flan, also known as crème caramel, is a creamy Spanish custard topped with caramel. Quesillo is the Venezuelan version of this beloved dessert. Though they may seem similar, there are a few key differences. Traditional flan is made with whole eggs plus egg yolks, while quesillo uses only whole eggs. Another distinction is in texture: flan has a smooth, creamy consistency, while quesillo has a more sponge-like custard with tiny holes throughout, resembling the texture of cheese—hence the name quesillo! (Don’t worry, there’s no actual cheese involved in this dessert!)

Venezuelan Flan Quesillo Recipe Ingredients

Amounts are included in the printable recipe below (scroll down). You’ll need:

Granulated sugar Eggs Sweetened Condensed Milk Whole milk Pure vanilla extract

How To Make Venezuelan Flan Quesillo

Detailed instructions are included in the printable recipe below (scroll down).

Step 1 – Prepare The Oven

Preheat the oven to 375º F. Place the oven rack in the middle.

Step 2 – Make The Caramel

Add the sugar to a heavy-bottomed pot or pan over medium-low heat, stirring constantly to prevent burnt spots. If your caramel looks very lumpy and grainy, don’t worry. Just lower the heat and keep stirring until the sugar dissolves and the syrup turns deep amber. Very carefully pour caramel into the flan mold. Using oven mitts as an aid, immediately tilt the mold to coat the sides. Set aside and let it cool for about 10 minutes, or until the caramel is hard.

Step 3 – Make The Custard

Put the rest of the ingredients into a blender and blend for 2 -3 minutes. Pour the custard into the caramel-coated flan mold. Cover with the lid or aluminum foil.

Step 4 – Bake In A Water Bath

To bake it we are going to use a water bath, a.k.a Bain-Marie. Fill a large roasting pan with about an inch or so of hot water (not boiling). Place the flan mold with custard in the center. Carefully transfer to the middle oven rack, and bake for 60 minutes. The flan will be ready when the center is just set (mixture will jiggle). Set aside and let it cool. Place in refrigerator for at least 2 hours before serving. To unmold, run a knife around the edges of the Venezuelan flan quesillo and invert it onto a large-rimmed serving platter.

Storing

This Venezuelan flan quesillo always gets eaten up so quickly that you might not even have leftovers to pack up! But if you do have leftovers or you’re planning on making these ahead of time for a party, here’s how to do so.

Remember, condensed milk and evaporated milk aren’t the same—condensed milk’s sweetness is essential here, so no swapping them out. When making the caramel, don’t worry if it clumps as it melts; keep stirring, and it’ll smooth out into a gorgeous caramel. Add a hint of lemon or orange zest to the custard for a fresh twist on this classic Venezuelan flan! For an easy flip, place the platter upside down over the pan, hold it tight, and turn it over together. Perfect every time!

Leftovers

If you’re planning for leftovers, cover and store them in the fridge for up to 5 days. If you’ve used multiple smaller ramekins, wrap them up inside the ramekin and store them in the fridge. Unmold when ready to eat.