If you have a sweet tooth and a soft spot for creamy desserts, you simply have to try this Venezuelan Flan Recipe. It’s an irresistible treat that combines a luscious caramel topping with a silky custard base, capturing the essence of Venezuelan home cooking. Every spoonful offers a comforting blend of rich, sweet flavors and smooth textures that feel like a warm hug on a plate. Whether you’re making it for a special occasion or just to satisfy a dessert craving, this Venezuelan Flan Recipe will quickly become one of your go-to favorites.
Ingredients You’ll Need
This recipe shines because of its simplicity; just a handful of pantry staples come together to create something truly magical. Each ingredient plays a vital role—the sugar forms a golden caramel, the milks bring creaminess and body, eggs provide structure and that melt-in-your-mouth custard finish, while vanilla adds a whisper of aromatic warmth.
- 1 cup granulated sugar: Key for making the caramel base that gives the flan its signature rich flavor and beautiful color.
- 1 can sweetened condensed milk (14 ounces): Adds sweetness and a luscious, creamy texture to the custard.
- 1 can evaporated milk (12 ounces): Balances the sweetness and deepens the custard’s flavor without extra sugar.
- 4 large eggs: Essential for setting the custard while keeping it tender and silky.
- 1 teaspoon vanilla extract: Infuses the flan with a delicate, fragrant note that complements the caramel perfectly.
How to Make Venezuelan Flan Recipe
Step 1: Create the Caramel
Start by melting the granulated sugar in a saucepan over medium heat, stirring occasionally. Watch closely as it transforms from white crystals to a deep amber liquid. This caramel is the foundation of your flan, providing both flavor and that gorgeous golden glaze. Pour it carefully into your flan mold or cake pan and tilt to coat the bottom evenly. Be cautious—it’s hot and can burn easily.
Step 2: Mix the Custard
In a blender or mixing bowl, combine the sweetened condensed milk, evaporated milk, eggs, and vanilla extract. Blend or whisk until smooth, but try not to introduce too much air. The goal is a silky custard that sets with a tender texture rather than a spongy one. This smooth mixture will sit atop your caramel base, creating the perfect custard layer.
Step 3: Prepare the Water Bath and Bake
Pour the custard mixture over the caramel in your pan. Then place this pan inside a larger baking dish and pour hot water into the outer dish until it reaches halfway up the sides of the flan pan. The water bath gently cooks the flan, preventing the eggs from curdling and ensuring that velvety texture. Bake at 350°F for 55 to 65 minutes. The flan is done when it’s set but still slightly jiggly in the center, hinting at its creamy softness.
Step 4: Cool and Chill
Once baked, take the flan out of the water bath and let it cool completely at room temperature. Then transfer it to the refrigerator for at least 4 hours or overnight. This chilling step is crucial—it allows the flan to firm up perfectly and the flavors to meld beautifully.
Step 5: Serve with Style
To serve, run a knife around the edges to loosen the flan, place a serving plate on top, and carefully invert the mold. The caramel will cascade down the sides in a sticky, sweet river that’s as stunning as it is delicious.
How to Serve Venezuelan Flan Recipe
Garnishes
While the Venezuelan Flan Recipe is delicious on its own, adding a garnish can elevate it even more. Fresh berries or a sprig of mint provide a lovely pop of color and a fresh contrast to the sweetness. You might also dust a little cinnamon or cocoa powder on top for an extra layer of aroma and flavor.
Side Dishes
This flan pairs beautifully with light accompaniments that won’t compete with its rich texture. Consider serving with fresh fruit salad, a dollop of whipped cream, or a crisp coffee on the side to balance the dessert’s sweetness and round out the experience.
Creative Ways to Present
For a festive touch, try serving the flan in individual ramekins instead of a large mold. Top each ramekin with a small caramel shard or edible flower for an elegant presentation. You can also drizzle extra caramel sauce artistically on the plate when plating slices, turning your dessert into a restaurant-worthy experience.
Make Ahead and Storage
Storing Leftovers
Leftover flan keeps wonderfully in the fridge, where the flavors deepen and the texture remains just right. Store it covered tightly with plastic wrap or in an airtight container for up to 3 days to maintain freshness and prevent it from absorbing other odors.
Freezing
Because of the delicate custard texture, freezing Venezuelan flan is generally not recommended. Freezing can alter the creaminess and cause the custard to weep when thawed. It’s best enjoyed fresh or within a few days of refrigeration.
Reheating
If you prefer your flan slightly warm, reheat gently by bringing it to room temperature or warming it briefly in the microwave on low power. Avoid overheating, which can change the texture and cause the caramel to become too sticky or hard.
FAQs
Can I use regular milk instead of evaporated milk?
While regular milk can be used in a pinch, evaporated milk provides a richer texture and a subtle caramelized flavor that enhances the flan’s depth. For the best results, stick with evaporated milk.
How long should I bake the flan?
The baking time is typically between 55 to 65 minutes at 350°F. You want the flan to be set around the edges but still have a slight jiggle in the center. Overbaking can result in a rubbery texture.
What if I don’t have a flan mold?
A round cake pan or any oven-safe dish that can hold a water bath will work perfectly. Just make sure it’s not too deep so the flan cooks evenly and the water bath is effective.
Why is my caramel hard and sticky instead of smooth?
Caramel can harden if cooked too long or too hot. To avoid this, melt the sugar over medium heat and remove it promptly once it reaches a deep amber color. Pour the caramel immediately into the mold and tilt to coat evenly before it sets.
Is Venezuelan flan the same as quesillo?
Yes, what’s often called quesillo in Venezuela refers to this style of caramel custard. Quesillo typically has a few air bubbles giving it a rustic texture, but the flavors and techniques are wonderfully similar to this Venezuelan Flan Recipe.
Final Thoughts
Making this Venezuelan Flan Recipe is more than just baking a dessert — it’s about embracing a rich tradition filled with warmth and joy. I promise that once you taste the first silky, caramel-soaked bite, you’ll understand why this recipe holds a special place in so many hearts. Give it a try, share it with loved ones, and watch it become a staple in your kitchen repertoire.
Print
Venezuelan Flan Recipe
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes plus chilling time
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Venezuelan
- Diet: Gluten Free, Vegetarian
Description
This traditional Venezuelan Flan, also known as quesillo, is a creamy caramel custard dessert featuring a rich caramel topping and a smooth, velvety texture with just a hint of rustic bubbles. Perfectly baked in a water bath, this gluten-free and vegetarian dessert captures authentic Latin flavors for a delightful treat.
Ingredients
For the Caramel
- 1 cup granulated sugar
For the Flan Custard
- 1 can (14 ounces) sweetened condensed milk
- 1 can (12 ounces) evaporated milk
- 4 large eggs
- 1 teaspoon vanilla extract
Instructions
- Prepare the Caramel: In a medium saucepan over medium heat, melt the granulated sugar, stirring occasionally until it reaches a deep amber color. Be careful not to burn the sugar. Once melted and caramelized, quickly pour the caramel into a round flan mold or cake pan, tilting the pan to evenly coat the bottom with caramel. Set aside to let the caramel harden slightly.
- Mix the Custard: In a blender or mixing bowl, combine the sweetened condensed milk, evaporated milk, eggs, and vanilla extract. Blend or whisk gently until smooth, being careful not to incorporate too much air to maintain the flan’s traditional texture.
- Assemble for Baking: Pour the custard mixture over the set caramel in the flan pan. Place this flan pan inside a larger baking dish suitable for a water bath.
- Set up Water Bath: Pour hot water into the larger baking dish until it reaches halfway up the sides of the flan pan. This water bath ensures gentle, even cooking for the custard.
- Bake the Flan: Place the baking dish in an oven preheated to 350°F (175°C). Bake for 55 to 65 minutes, or until the flan is set but still slightly jiggly in the center when gently shaken.
- Cool and Chill: Carefully remove the flan pan from the water bath and let it cool completely at room temperature. Then refrigerate for at least 4 hours or overnight to fully set and develop flavors.
- Serve: When ready to serve, run a knife around the edges of the flan to loosen it. Invert onto a serving plate allowing the caramel sauce to run over the custard. Slice and enjoy.
Notes
- In Venezuela, this dessert is known as quesillo and often features small bubbles from blending, giving it a rustic texture.
- Chill the flan well for the best flavor and to achieve clean, neat slices.
- Use a water bath carefully to prevent cracking and ensure smooth custard texture.
