Baked Quesillo 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 silky Venezuelan-style flan baked with a rich caramel topping, perfect as a sweet finish to any meal. This Latin American-inspired recipe, ready in about 75 minutes, layers granulated sugar, water, large eggs 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 medium saucepan, combine 1 cup granulated sugar and 1/4 cup water over medium heat. Cook without stirring for 8-10 minutes until the sugar turns a deep amber color, swirling occasionally to prevent burning.
  2. Step 2: Immediately pour the caramel into a 9-inch round baking dish, swirling to coat the bottom evenly. Set aside to harden.
  3. Step 3: In a large bowl, whisk together 6 large eggs, 1 can (14 oz) sweetened condensed milk, 1 can (12 oz) evaporated milk, and 1 tsp vanilla extract until smooth and fully combined.
  4. Step 4: Pour the egg mixture gently over the set caramel in the baking dish.
  5. Step 5: Place the baking dish inside a larger roasting pan. Fill the roasting pan with hot water halfway up the sides of the baking dish to create a water bath.
  6. Step 6: Bake for 50-60 minutes until the quesillo is set but still slightly jiggly in the center.
  7. Step 7: Remove from oven and cool to room temperature, then refrigerate for at least 4 hours before unmolding.
  8. Step 8: To serve, run a knife around the edges and invert onto a serving plate so the caramel sauce drizzles over the custard.

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