Crave for something heavenly delicious? Follow my step-by-step video recipe and learn how to make Quesillo, the smooth, rich and creamy caramel flan from Venezuela. My dear friend Emma shared with me her family recipe, handed down from generation to generation. She also suggested me three helpful tips :
- sift milk/egg mixture through a mesh strainer (to take out the air bubbles)
- bake the flan in a cookie tin
- bake the flan at bain-marie on the stove
Enjoy every spoonful and buen provecho!!!
1 cup sugar
2 tablespoons water
1 can (14 ounces) condensed milk
14 ounces whole milk (use the empty condensed milk can to measure)
1 teaspoon vanilla
Prepare the caramel by melting the sugar with water in a saucepan until light golden brown.
Pour the caramel in a cookie tin, making sure that it covers the entire bottom of the tin.
Place all the other ingredients in a medium bowl and mix with an immersion blender for a couple of minutes.
Sift the mixture through a mesh strainer (to take out the air bubbles).
Pour the sifted mixture into the caramel-coated cookie tin,.
Cover the cookie tin with its lid and wrap it with aluminum foil.
Put the tin in a large pan filled half way up with warm water (Baño de Maria).
Cook over medium heat for 1 hour.
Allow the flan to cool completely then place it in the fridge for at least 1 hour.
Remove the lid, invert onto a plate and serve.
Published by A Queen In The Kitchen
Food writer, Italian food ambassador, cookbook author and award-nominee home chef in web series.
Copyright © 2017 Ale Gambini. All Rights Reserved.
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