Quesillo-Style Venezuelan Caramel Flan
A silky Venezuelan caramel flan with a rich, creamy texture and a deep caramel flavor, perfect for an elegant dessert. This latin american-inspired desserts ready in about 80 minutes layers granulated sugar, (14 oz) sweetened condensed milk, (12 oz) evaporated 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
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 4 large eggs
- 1 tsp vanilla extract
- 1/4 cup water
Instructions
- Step 1: Preheat oven to 350°F. In a medium saucepan over medium heat, combine 1 cup granulated sugar and 1/4 cup water, stirring occasionally until sugar dissolves. Allow to cook without stirring until it turns a deep amber caramel color, about 8-10 minutes. Immediately pour caramel into a 9-inch round cake pan, swirling to coat the bottom evenly. Set aside to harden.
- Step 2: In a blender, combine 1 can (14 oz) sweetened condensed milk, 1 can (12 oz) evaporated milk, 4 large eggs, and 1 tsp vanilla extract. Blend until smooth.
- Step 3: Pour the custard mixture over the set caramel in the cake pan. Place the pan inside a larger baking dish filled halfway with hot water to create a water bath.
- Step 4: Bake for 50-60 minutes until the flan is set but slightly jiggly in the center. Remove from oven and cool to room temperature before refrigerating for at least 4 hours.
- Step 5: To serve, run a knife around the edges and invert onto a serving plate, allowing the caramel to drizzle over the flan.
Frequently asked questions
How long does Quesillo-Style Venezuelan Caramel Flan take to make?
Total time is about 80 minutes (20 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-Style Venezuelan Caramel 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-Style Venezuelan Caramel 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-Style Venezuelan Caramel 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-Style Venezuelan Caramel 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.
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