Baked Quesillo Flan with Caramel Sauce
A smooth Venezuelan flan baked gently with a rich caramel topping, delivering a sweet and creamy dessert. This latin american-inspired desserts 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.
Ingredients
- 1 cup granulated sugar for caramel
- 1 cup whole milk
- 1 cup sweetened condensed milk
- 1 cup evaporated milk
- 4 large eggs
- 1 tsp vanilla extract
Instructions
- 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.
- 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.
- Step 3: Pour the milk and egg mixture gently over the set caramel in the baking dish.
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Baked Quesillo Flan with Caramel Sauce take to make?
Total time is about 75 minutes (15 min prep + 60 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Baked Quesillo Flan with Caramel Sauce?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Baked Quesillo Flan with Caramel Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Quesillo Flan with Caramel Sauce for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Baked Quesillo Flan with Caramel Sauce?
Latin American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
