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
Scale
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.
