Baked Quesillo Flan with Caramel Sauce

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A smooth Venezuelan flan baked gently with a rich caramel topping, delivering a sweet and creamy dessert. This Latin American-inspired recipe, ready in about 75 minutes, layers granulated sugar for caramel, whole milk, sweetened condensed milk into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 60 min Serves 8 Latin American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F (175°C). In a saucepan over medium heat, melt 1 cup granulated sugar without stirring, swirling occasionally until it turns a deep amber caramel color; immediately pour the caramel into a 9-inch round baking dish, tilting to coat the bottom evenly, then set aside to harden.
  2. Step 2: In a large mixing bowl, whisk together 1 cup whole milk, 1 cup sweetened condensed milk, 1 cup evaporated milk, 4 large eggs, and 1 tsp vanilla extract until smooth and fully combined.
  3. Step 3: Pour the milk and egg mixture gently over the set caramel in the baking dish.
  4. Step 4: Place the baking dish inside a larger roasting pan, and fill the roasting pan with hot water halfway up the sides of the baking dish to create a water bath.
  5. Step 5: Bake for 50-60 minutes, or until the flan is set with a slight jiggle in the center; test with a knife inserted near the center, which should come out clean.
  6. Step 6: Remove the flan from the water bath and let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
  7. Step 7: To serve, run a thin knife around the edges, invert onto a serving plate, and let the caramel sauce drizzle over the flan.

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