Quesillo de Leche Baked Venezuelan Flan
A silky Venezuelan-style caramel custard dessert with a rich caramel topping and smooth texture that melts in your mouth. This latin american-inspired desserts 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.
Ingredients
- 1 cup granulated sugar
- 4 cups whole milk
- 1 cup sweetened condensed milk
- 5 large eggs
- 1 1/2 tsp vanilla extract
- 1/4 cup water
Instructions
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Quesillo de Leche Baked Venezuelan Flan 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 Quesillo de Leche Baked Venezuelan Flan?
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 Quesillo de Leche Baked Venezuelan Flan?
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 Quesillo de Leche Baked Venezuelan Flan 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 Quesillo de Leche Baked Venezuelan Flan?
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.
