Quesillo is Venezuelan's version of flan, a popular custard with a caramel coating, extremely popular throughout Latin America and Spain.
Because of it's simplicity to make and of course, delicious taste, Quesillo is a staple at Venezuelan birthday parties. If you like to be a little adventurous you can substitute the traditional milk ingredient with pineapple juice or coconut milk to make Quesillo de Piña or Quesillo de Coco.
- 1 Cup White Sugar
- 6 Eggs
- 1 Cup Whole Milk
- 14 oz Sweetened Condensed Milk
- 1 tsp Pure Vanilla Extract
Preheat oven to 350°
Fill a large roasting pan with about an inch or so of hot water (not boiling).
Melt sugar in a nonstick heavy bottom saucepan over medium-low heat, stirring constantly until melted and starts to turn golden brown, about 7 to 10 minutes. Pour melted sugar into a flan mold, coating the sides to ensure that the egg/milk mixture in the next step will not touch the container.
Pour sweetened condensed milk into a bowl, stir in eggs and vanilla extract. Blend well. Fold mixture with a spatula to remove air bubbles.
Pour the custard into the caramel-coated flan mold. Cover with the lid or aluminum foil.
Place the mold inside of a pan with tall sides, cake pan or a roasting pan. Place the pan on the oven rack, and carefully fill pan around mold with boiling water (to make a bain marie).
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, slide a knife around the edges of the mold to loosen and invert onto a plate.