Quesillo de Leche Baked Venezuelan Flan

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 caramel custard dessert with a rich caramel topping and smooth texture that melts in your mouth. This Latin American-inspired recipe, ready in about 75 minutes, layers granulated sugar, 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 280 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 280 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 over medium heat, combine 1 cup granulated sugar and 1/4 cup water. Stir gently and cook without stirring until sugar dissolves and caramel turns a deep amber color, about 8-10 minutes. Immediately pour caramel into a 9-inch round baking pan, swirling to coat the bottom evenly.
  2. Step 2: In a large bowl, whisk together 4 cups whole milk, 1 cup sweetened condensed milk, 5 large eggs, and 1 1/2 tsp vanilla extract until smooth and fully combined.
  3. Step 3: Pour custard mixture gently over the set caramel in the baking pan. Place the pan inside a larger roasting pan and fill the outer pan with hot water halfway up the sides of the baking pan to create a water bath.
  4. Step 4: Bake for 50-60 minutes until the custard is set but still slightly jiggly in the center. Remove from oven and water bath; let cool to room temperature, then refrigerate for at least 4 hours before unmolding and serving.

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