Is quesillo the same as flan?

Not exactly! While quesillo and flan share similarities, such as being creamy caramel custards, the key difference lies in their texture. Quesillo has a lighter, airier consistency due to its signature air bubbles, while flan is denser and smoother. If you're interested in pairing these desserts with creative dishes, check out this list of unique recipes for inspiration.

What is quesillo in English?

In English, "quesillo" translates to "little cheese." However, don’t let the name confuse you—it doesn’t contain cheese! The term refers to the dessert's texture, which resembles a soft cheese due to the tiny air bubbles formed during cooking. For more creative recipe ideas, explore these unique pulse-based recipes .

What Sets Quesillo Apart from Regular Flan?

The main difference is texture. Quesillo’s signature air bubbles give it a lighter, more delicate consistency compared to the dense creaminess of regular flan.

Can Quesillo Be Made Ahead of Time?

Absolutely! In fact, quesillo tastes even better after resting overnight in the fridge. The flavors meld beautifully, and the texture becomes more set.

How Do You Store and Reheat Quesillo?

Store quesillo in its mold or an airtight container in the fridge for up to five days. It’s best enjoyed cold, so there’s no need to reheat it. If you prefer it warm, use a microwave-safe dish and heat it for 10–15 seconds.

Quesillo Venezuelan Flan Recipe: A Caramel Dessert to Love

Description

Quesillo is a rich, creamy, and indulgent Venezuelan dessert similar to flan but with its own unique twist. Known for its caramel topping and smooth texture, it’s made with condensed milk, eggs, and a touch of vanilla. This sweet treat is perfect for special occasions or whenever you’re craving a taste of Venezuela!

Ingredients

Scale

For the Caramel:

1/2 cup granulated sugar
2 tbsp water

For the Custard:

4 large eggs
1 can (14 oz) sweetened condensed milk
1 can (12 oz) evaporated milk
1 tsp vanilla extract

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Instructions

Make the Caramel:
- In a saucepan over medium heat, combine sugar and water. Stir until the sugar dissolves, then stop stirring and let it cook until it turns a deep golden caramel color.
- Quickly pour the caramel into a round baking dish or flan mold, tilting to coat the bottom evenly. Set aside to harden.
Prepare the Custard:
- In a blender, combine eggs, sweetened condensed milk, evaporated milk, and vanilla extract. Blend until smooth and well combined.
Assemble the Quesillo:
- Pour the custard mixture over the hardened caramel in the baking dish. Cover the dish tightly with aluminum foil.
Bake in a Water Bath:
- Preheat your oven to 350°F (175°C). Place the dish in a larger baking pan and add hot water to the larger pan until it reaches halfway up the sides of the flan dish.
- Bake for 60-75 minutes, or until the custard is set but slightly jiggly in the center.
Cool & Refrigerate:
- Remove from the oven and let the quesillo cool to room temperature. Refrigerate for at least 4 hours, preferably overnight, to fully set.
Unmold & Serve:
- Run a knife around the edges of the flan to loosen it. Place a large plate over the mold and quickly invert to release the quesillo. Serve chilled and enjoy!

Notes

🥄 Pro Tips:

For extra flavor, add a splash of rum or orange zest to the custard mixture.
Always use a water bath to prevent the custard from cracking or drying out.
Leftovers can be stored in the fridge for up to 3 days.

Prep Time: 15 minutes
Chill Time: 4 hours
Cook Time: 1 hour 15 minutes
Category: Breakfeast
Cuisine: Venezuelan

Nutrition

Calories: ~250
Fat: 8g
Carbohydrates: 35g
Protein: 6g