Best 7 Quesillo Venezuelan Flan Recipes
Welcome to the world of Venezuelan quesillo, a delectable and creamy custard dessert that captures the essence of traditional Latin American flavors. This article will guide you through the culinary journey of creating the perfect quesillo, a dish that has become a staple of Venezuelan cuisine and holds a special place in the hearts of food enthusiasts. With its rich history, unique ingredients, and simple yet elegant preparation, quesillo stands out as a dessert that combines the best of both worlds - classic taste and modern appeal. As we embark on this culinary adventure, you will discover the secrets behind achieving the perfect texture, flavor, and presentation that make quesillo a true masterpiece.
Here are our top 7 tried and tested recipes!
QUESILLO
Quesillo, a Venezuelan specialty, is a kind of crème caramel or custard made from sweetened condensed milk, and cooked in a bain-marie.
Provided by Sarah-Eden Dadoun
Categories Dessert
Time 1h15m
Number Of Ingredients 10
Steps:
- Preheat the oven to 250 F (180°C).
Nutrition Facts : Calories 305 kcal, Carbohydrate 48 g, Protein 9 g, Fat 9 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 125 mg, Sodium 125 mg, Sugar 48 g, ServingSize 1 serving
QUESILLO (VENEZUELAN FLAN)
The Venezuelan quesillo recipe, pronounced ke-see-yo, has bounced around our family since as long as I can remember. I frequently get calls asking about my exact recipe. It's not everyday your grandmother asks you how to cook something! I will however warn you: quesillo is not for everyone. I have learned that some people just don't like the texture. To that I can only really say that at least there will be more for the rest of us.
Provided by imgoingbananas
Categories Desserts Pies Custard and Cream Pie Recipes
Time 9h47m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Prepare a bain-marie, or water bath, by filling a 9-inch heat-proof container with water.
- Melt sugar in a nonstick pan over medium-low heat, stirring constantly until melted, 7 to 10 minutes; be careful to keep it from burning. Pour sugar into a flan mold, coating the sides to ensure that the egg/milk mixture in the next step will not touch the container.
- Pour sweetened condensed milk into a bowl. Fill the empty can with milk and add to the bowl; stir in eggs and vanilla extract. Blend well. Fold mixture with a spatula or tap against the counter to remove air bubbles.
- Pour milk mixture into the slightly cooled flan mold. Put the lid on and place inside the water bath; don't let the water go over the rim.
- Bake the quesillo in the bain-marie in the preheated oven for 45 minutes. Pry lid open with a knife carefully; continue baking until set, about 15 minutes more.
- Let quesillo cool to room temperature, at least 25 minutes; refrigerate 8 hours to overnight. Slide a knife around the edges of the mold to loosen and invert onto a plate.
Nutrition Facts : Calories 309.1 calories, Carbohydrate 54.4 g, Cholesterol 90.7 mg, Fat 7.2 g, Protein 8 g, SaturatedFat 3.9 g, Sodium 110.4 mg, Sugar 54.3 g
VENEZUELAN FLAN QUESILLO
This Venezuelan Flan "Quesillo" is delicious, smooth and creamy! A melt-in-your-mouth caramel flan that is super easy to make with a few simple ingredients.
Provided by Oriana Romero
Categories Dessert
Time 1h8m
Number Of Ingredients 5
Steps:
- Preheat the oven to 375º F (190º C). Place oven rack in the middle.
Nutrition Facts : Calories 511 kcal, Carbohydrate 89 g, Protein 12 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 192 mg, Sodium 175 mg, Sugar 89 g, ServingSize 1 serving
VENEZUELAN-STYLE QUESILLO FLAN DESERT
This Venezuelan flan, also called quesillo, is a pudding-like rich dessert that is soused in a lot of caramel. Discover how to prepare this sweet dish.
Provided by Marian Blazes
Categories Dessert
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- In a heavy skillet or saucepan, melt the sugar with a couple of tablespoons of water over medium heat, occasionally stirring, until sugar has melted completely and starts to turn golden brown.
- Carefully pour hot caramel into the mold, swirling it around to coat the bottom and sides of the mold. Set mold aside.
- Preheat oven to 325 F. Set some water to boil. Whisk together the eggs, condensed milk, whole milk, vanilla, and salt until well mixed, or blend them in the blender.
- Pour egg mixture into the mold. Place the mold inside of a pan with tall sides (like a 9 x 13-inch sheet cake pan or a roasting pan). Place the pan on the oven rack, and carefully fill pan around mold with boiling water (to make a bain marie ).
- Bake until flan no longer jiggles a lot in the center, or just until a knife inserted into the flan comes out clean, about 20 to 30 minutes.
- Serve warm or cold.
Nutrition Facts : Calories 610 kcal, Carbohydrate 95 g, Cholesterol 319 mg, Fiber 0 g, Protein 19 g, SaturatedFat 9 g, Sodium 292 mg, Sugar 95 g, Fat 18 g, ServingSize Serves 4, UnsaturatedFat 0 g
QUESILLO (VENEZUELAN CUSTARD)
This is very similar to Flan but it's has a different texture and tastes just as good. It's mostly common to Venezuela and has the same caramel over top.
Provided by michellebsalazar
Categories Dessert
Time 1h20m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Over med. heat melt sugar in a cake pan or in a pot. You can add a tiny bit of water (1 Tablespoon or so) before sugar heats up to make it a little lighter.
- After sugar is melted it should be light brown. Don't let it get dark or burn. Take off the heat and if it's in the cake pan let it cool. If it's in a saucepan, pour it into the cake pan and let cover the bottom of the pan and harden a bit.
- Put the rest of the ingredients into a blender and blend for a few minutes. Then pour on top of the caramel mixture in the pan. Place the cake pan into a larger casserole or round glass dish and fill the larger pan with water until the water comes up to about halfway on outside of the cake pan. This is called a bain-marie or bano de maria in spanish. Place this into the oven and bake for about an hour or until a knife inserted in the middle comes out clean.
- Place cake pan in refrigerator to cool for about 5 hours to overnight. If you're in a huge hurry you can also leave it in the bain-marie but dump the water and refill with cool water then add some ice cubes to this and place in refrigerator. If the ice cubes melt, add some more, removing a bit of water if necessary so as not to cause overflow. This could be ready in an hour or two if the ice is replenished often.
- Alternatively I'll sometimes do this in two loaf pans and place both into a large casserole dish. In that case, sprinkle enough sugar to coat the bottom of each pan lightly.
Nutrition Facts : Calories 233, Fat 8, SaturatedFat 4.2, Cholesterol 127.4, Sodium 122.4, Carbohydrate 32, Sugar 29.2, Protein 8.8
QUESILLO (VENEZUELAN CUSTARD)
This is very similar to Flan but it's has a different texture and tastes just as good. It's mostly common to Venezuela and has the same caramel over top.
Provided by michellebsalazar
Categories Dessert
Time 1h20m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Over med. heat melt sugar in a cake pan or in a pot. You can add a tiny bit of water (1 Tablespoon or so) before sugar heats up to make it a little lighter.
- After sugar is melted it should be light brown. Don't let it get dark or burn. Take off the heat and if it's in the cake pan let it cool. If it's in a saucepan, pour it into the cake pan and let cover the bottom of the pan and harden a bit.
- Put the rest of the ingredients into a blender and blend for a few minutes. Then pour on top of the caramel mixture in the pan. Place the cake pan into a larger casserole or round glass dish and fill the larger pan with water until the water comes up to about halfway on outside of the cake pan. This is called a bain-marie or bano de maria in spanish. Place this into the oven and bake for about an hour or until a knife inserted in the middle comes out clean.
- Place cake pan in refrigerator to cool for about 5 hours to overnight. If you're in a huge hurry you can also leave it in the bain-marie but dump the water and refill with cool water then add some ice cubes to this and place in refrigerator. If the ice cubes melt, add some more, removing a bit of water if necessary so as not to cause overflow. This could be ready in an hour or two if the ice is replenished often.
- Alternatively I'll sometimes do this in two loaf pans and place both into a large casserole dish. In that case, sprinkle enough sugar to coat the bottom of each pan lightly.
Nutrition Facts : Calories 233, Fat 8, SaturatedFat 4.2, Cholesterol 127.4, Sodium 122.4, Carbohydrate 32, Sugar 29.2, Protein 8.8
QUESILLO (VENEZUELAN FLAN)
The Venezuelan quesillo recipe, pronounced ke-see-yo, has bounced around our family since as long as I can remember. I frequently get calls asking about my exact recipe. It's not everyday your grandmother asks you how to cook something! I will however warn you: quesillo is not for everyone. I have learned that some people just don't like the texture. To that I can only really say that at least there will be more for the rest of us.
Provided by imgoingbananas
Categories Custard and Cream Pies
Time 9h47m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Prepare a bain-marie, or water bath, by filling a 9-inch heat-proof container with water.
- Melt sugar in a nonstick pan over medium-low heat, stirring constantly until melted, 7 to 10 minutes; be careful to keep it from burning. Pour sugar into a flan mold, coating the sides to ensure that the egg/milk mixture in the next step will not touch the container.
- Pour sweetened condensed milk into a bowl. Fill the empty can with milk and add to the bowl; stir in eggs and vanilla extract. Blend well. Fold mixture with a spatula or tap against the counter to remove air bubbles.
- Pour milk mixture into the slightly cooled flan mold. Put the lid on and place inside the water bath; don't let the water go over the rim.
- Bake the quesillo in the bain-marie in the preheated oven for 45 minutes. Pry lid open with a knife carefully; continue baking until set, about 15 minutes more.
- Let quesillo cool to room temperature, at least 25 minutes; refrigerate 8 hours to overnight. Slide a knife around the edges of the mold to loosen and invert onto a plate.
Nutrition Facts : Calories 309.1 calories, Carbohydrate 54.4 g, Cholesterol 90.7 mg, Fat 7.2 g, Protein 8 g, SaturatedFat 3.9 g, Sodium 110.4 mg, Sugar 54.3 g
Tips:
- Use a large bowl to mix the ingredients, as the batter will expand as you whisk it together.
- Make sure the cream cheese is at room temperature before mixing it into the batter, as this will help it blend smoothly.
- If you don't have a blender, you can use a hand mixer or whisk to combine the ingredients.
- Pour the batter into the prepared baking dish and tap it gently on the counter to release any air bubbles.
- Bake the quesillo in a preheated oven at 350°F (175°C) for about 45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the quesillo cool completely before refrigerating it for at least 4 hours, or overnight.
- When you're ready to serve the quesillo, run a knife around the edges of the baking dish to loosen it, then invert it onto a serving plate.
Conclusion:
Quesillo is a delicious and easy-to-make dessert that is perfect for any occasion. It is a creamy, rich, and flavorful custard that is sure to please everyone. With just a few simple ingredients, you can make this delicious Venezuelan dessert at home. So next time you're looking for a special treat, give quesillo a try.
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