This is a recipe that is very close to my heart because it is one of the first recipes I ever learned from my grandmother! In Venezuela, we make a version of Flan that we call Quesillo and below I have shared my Grandmother's recipe for Quesillo. There is really very little difference in texture and taste, between the two but what I can assure you of is that I have never in my life tasted a Flan or a Quesillo that tasted as good as the one from my grandmother's recipe. The instructions may seem a bit intimidating, but taking it step by step its really very simple. I hope you take the chance to try it! I promise your taste buds and your friends will be seriously thanking you :)
Ingredients
For the mix:
4 eggs
1 can of condensed milk
1/2 can of milk (use the empty condensed milk can to measure this)
Splash of rum
Splash of vanilla
For the caramel:
1/2 cup of sugar
1/2 cup of water
For the pressure cooker:
1 1/2 water
The first step in the process is making a caramel that will top the Quesillo. We do this by putting the 1/2 cup of water and 1/2 cup of sugar in a "quesillera" pan (if you don't have this you can use any round pan about 8 inches in diameter) and letting that heat up over a low to medium heat on the stove. Make sure you are watching carefully to see as the sugar and water begin to change color into a rich caramel. Be careful not to let it burn! Because this process happens fairly quickly. Once you see that the sugar and water has thickened and changed to a nice color, turn off the stove, pick up the quesillera with oven mitts and move the caramel around the pan so that it coats all of the edges. You can now set that down and let it cool, while we move onto making the mix.
Making the mix is super simple! Just put all the rest of the ingredients in a blender and blend! You will use 1 can of condensed milk and then fill that empty can half way up with regular milk and add this to your blender. Add in the 4 eggs, a splash of rum and a splash of vanilla, and that's it!
Now you can pour this mix into the quesillera pan over the caramel.
Next close the quesillera lid over your quesillera (again, if you don't have a quesillera, you can simply use aluminum foil to cover as a lid over your round pan but make sure it's sealed tight!).
Now for the baking process, we are actually going to be using a pressure cooker! Which I know might seem a bit strange to many over you, but this is the way my grandmother has always done it, and it is the way that I learned how to do it with her. :) It is also a very speedy method compared to the oven and gives the flan a very nice consistency.
Put about 1 1/2 cups of water in the pressure cooker, then place the quesillera (or round pan) into the pressure cooker. Once the quesillera is in the pressure cooker, the water inside it should reach about 2 fingers up the side of the pressure cooker wall. Place the top on the pressure cooker and make sure it is tightly secured. Turn on the pressure cooker at about 400 degrees F. Leave it this way until you hear the top begin to whistle from the steam coming out. After you have heard this happen, move the heat to 300 degrees F and leave it this way for 8 minutes. After 8 minutes, unplug the pressure cooker and let the Quesillo cool down inside the pressure cooker until you can move the top piece of the pressure cooker from side to side and hear no steam coming out. The key is that there is no longer any pressure before you open up the pressure cooker.
Now you can remove the quesillera carefully from the pressure cooker with oven mitts, taking care not to burn yourself (the sides of the pressure cooker will be hot!). Once you've removed it from the pressure cooker, you can remove the top off (or tin foil) your quesillera pan to let the Quesillo cool completely.
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| This is how the Quesillo should look after coming out of the pressure cooker. |
When the Quesillo has cooled completely, place a plate on top of the Quesillera and carefully flip the pan over, letting the Quesillo slide out and onto your plate.
And voila! Cut a slice and enjoy :)
You've got an amazingly delicious Flan/Quesillo. Now that wasn't too hard to make, was it? :)
If you get the chance to try the recipe, please let me know how it comes out! I love hearing feedback!
Until my next recipe,
happy baking!
xx
Kismet Cooking
FAQs
Quesillo is the Venezuelan version of this Spanish dessert. While it may seem similar, there are a few key differences. While flan uses whole eggs plus egg yolks, whole eggs are used for quesillo. In addition to that, you'll notice that flan is a creamy custard filling, quesillo has a more spongey custard.
What is quesillo made of? ›
Quesillo is a Venezuelan flan made in a stovetop water bath with eggs, milk, condensed milk, sugar, and vanilla extract. This traditional Venezuelan dessert is also known as crème caramel in other parts of the world.
Is flan a Mexican or Spanish dessert? ›
The flan's history is traced back to ancient Rome when egg surpluses were transformed into custards to produce both sweet and savory tastes. The Spaniards took it to America, where it became a delicacy. Due to the Mexican's heavy influence on the recipe evolved there and became today's sweet staple.
What is the consistency of flan? ›
The consistency of flan is very smooth and creamy with a sweet, milky flavor. It's also topped with a thin caramel sauce, made by carefully melting granulated sugar until golden brown. Flan is cooked upside down, with the caramel sauce going into the baking dish first, then the custard mixture on top.
What does quesillo mean in English? ›
quesillo [m] EC. soft unsalted cheese used to prepare stews.
Are quesillo and leche flan the same? ›
In the Canary Islands of Spain, quesillo refers to a dessert that is a type of flan made with whole eggs and sweetened condensed milk, which makes for a firmer texture than traditional flan.
Why is it called quesillo? ›
The desert gets its name because, "Queso" mean "cheese" in Spanish and when its bake right and un-molded, it comes out looking like a "cheese". And while it's super simple to make, oddly enough, most of the Venezuelan makes it only during a special celebration. Every birthday party has a cake and a Quesillo.
What does quesillo taste like? ›
The process might sound easy, but in practice is not – every step has to be done at the right moment, so that the texture and flavor are in perfect balance: “In terms of flavor, quesillo has to be sweet, creamy and juicy – you have to feel this milky juice as you bite it,” says Sinaí Castellanos from Lacteos Arce, a ...
What is flan called in America? ›
Flan may refer to: Crème caramel, a custard dessert with clear caramel sauce, the most common US meaning. Flan (pie), an open sweet or savoury tart, the most common UK meaning.
What country eats flan the most? ›
Spaniards brought flan to Mexico during Spanish conquest and occupation. Since then it's become a truly beloved dish among Mexicans in all regions of the country. Most people consider flan a dessert, but more and more people are finding excuses to eat it at all times of the day.
The origin of flan can be traced all the way back to the Roman Empire. And Romans spoke Latin— Ipso facto, this would technically make them the original Latinos, right? Regardless of technicalities, aside from their language, Romans had a very heavy influence on modern Latino culture.
Why did my flan come out watery? ›
The flan is ready to be removed from the oven when it has begun to set. Gently shake the pan: the centers of the custard should jiggle slightly. You can also insert the tip of a knife into the custard near the center; if the flan is still liquid, it needs more time in the oven.
Why is my flan so jiggly? ›
The center should be almost set, but will still be a little bit jiggly. (Do not overcook – otherwise your flan will have “bubbles” on the side and will have a curdled texture to it.) 9. Remove the roasting pan from the oven, and allow the ramekins to continue sitting immersed in the hot water for another 10 minutes.
Why did my flan fall apart? ›
The eggs are what help the custard set, and without them, the flan would fall apart. While it may be a lot of egg yolks, the end result will be completely worth it!
Is flan the same as custard? ›
Flan can refer to two different things: either a baked custard dessert topped with caramel similar to the French crème caramel, or a tart-like sweet pastry with a filling called a fruit flan.
What's the difference between queso and quesillo? ›
The main difference is that queso Oaxaca is made from pasteurized milk, and quesillo is made from unpasteurized milk. The unpasteurized milk provides a grassy, briny, and sometimes barnyard-like funk revered in the Mexican cheese world.
Is flan the same as caramel custard? ›
Is flan the same as custard? Flan (also known as crème caramel) is a custard of sugar, milk, cream, and egg yolks, baked in a caramel-sauce-lined ramekin until soft and wiggly. All custards are egg based which would make flan a type of custard.
