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Venezuelan Flan

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PREP TIME
15 min
COOKING TIME
67 min
TOTAL TIME
587 min
SERVINGS
8 servings
Dessert Venezuelan
Venezuelan Flan
Ingredients
  • 1 cup white sugar
  • 1 (14 ounce) can sweetened condensed milk
  • 1 3/4 cups milk, or as needed
  • 3 eggs
  • 1 teaspoon vanilla extract
Instructions
1
First, preheat your oven to 350 degrees F (175 degrees C).
2
To create a suitable environment for the dish, fill a 9-inch heat-proof container with water and bring it to a boil. This will serve as our bain-marie, or water bath.
3
Melt the sugar in a non-stick pan over medium-low heat, stirring constantly to prevent burning. This process should take around 7-10 minutes.
4
Carefully pour the melted sugar into a heat-proof flan mold, making sure to coat the sides evenly. This will prevent any mixture from coming into contact with the container.
5
In a separate bowl, combine sweetened condensed milk and enough water to fill an empty can. Stir in eggs and vanilla extract until well combined.
6
Using a spatula or your hands, blend the mixture thoroughly to remove any air bubbles that may have formed.
7
Pour the milk mixture into the prepared flan mold, making sure it's slightly cooled to avoid burns.
8
Place the lid on top of the flan mold and position it inside the water bath, ensuring that the water level doesn't exceed the rim of the mold.
9
Bake the quesillo in the preheated oven for 45 minutes, then carefully remove the lid with a knife to check on its progress. Continue baking until it's set, approximately 15 minutes more.
10
Allow the quesillo to cool down to room temperature for at least 25 minutes, then refrigerate it overnight. To serve, carefully slide a knife around the edges of the mold to loosen and invert onto a plate.