QuesilloVenezuelan Caramel Flan
A Venezuelan caramel custard made with whole eggs, sweetened condensed milk, and vanilla, baked gently in a water bath.
Prep
20m
Cook
1h
Serves
6
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Caramel
- 140gWhite Sugar
Custard
- 6pcsEgg
- 395gSweetened Condensed Milk
- 350mlEvaporated Milk
- 200mlWhole Milk
- 10mlVanilla Extract
Caramel
- 1.2lWater (hot)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the white sugar in a saucepan over medium heat until it melts and turns deep amber. Pour it into a flan mold and swirl to coat the bottom evenly.
- 02
Whisk the eggs, sweetened condensed milk, evaporated milk, whole milk, and vanilla extract until smooth without whipping in too much air.
- 03
Pour the custard over the caramel in the mold. Place the mold in a larger baking dish and pour the hot water into the dish to make a water bath.
- 04
Bake at 160°C (320°F) until the custard is just set and reaches 71°C (160°F), then remove it from the water bath and cool.
- 05
Cool completely, chill well, then run a knife around the edge and unmold so the caramel flows over the flan.
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