Quesillo Venezuelan Flan with Caramel Drizzle

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.

Silky Venezuelan-style flan baked with sweetened condensed milk and eggs, topped with a rich caramel sauce that perfectly balances creamy sweetness. This Latin American-inspired recipe, ready in about 75 minutes, layers granulated sugar (for caramel), water (for caramel), 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. In a medium saucepan over medium heat, combine 1 cup granulated sugar and 1/4 cup water. Cook without stirring for 8-10 minutes until sugar dissolves and caramel turns a deep amber color. Immediately pour caramel into a 9-inch round flan mold or cake pan, swirling to coat the bottom evenly. Set aside to harden.
  2. Step 2: In a large bowl, whisk together 1 can (14 oz) sweetened condensed milk, 1 cup whole milk, 4 large eggs, 1 tsp vanilla extract, and 1/2 cup granulated sugar until smooth and fully combined.
  3. Step 3: Pour custard mixture gently over the set caramel in the flan mold.
  4. Step 4: Place the flan mold inside a larger roasting pan. Fill the roasting pan with hot water halfway up the sides of the flan mold to create a water bath.
  5. Step 5: Bake in the preheated oven for 50-60 minutes, or until the flan is set but still slightly jiggly in the center.
  6. Step 6: Remove flan from water bath and cool to room temperature. Refrigerate for at least 4 hours or overnight.
  7. Step 7: To serve, run a knife around the edges of the flan, invert onto a serving plate, allowing the caramel to drizzle over the top.

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