Quesillo (Curaçaoan Flan)
A silky caramel custard, denser and eggier than French crème caramel — a holiday and Sunday-dinner dessert with roots across the Venezuelan-influenced Caribbean.
Instructions
- 1
Preheat the oven to 160°C (325°F). Have a round baking dish or loaf pan and a larger roasting pan ready for a water bath.
- 2
Make the caramel: heat the sugar and water in a small saucepan over medium heat, swirling occasionally, until it turns a deep amber color. Immediately pour into the baking dish, tilting to coat the bottom evenly. Set aside to harden.
- 3
In a blender, combine the condensed milk, evaporated milk, eggs, and vanilla. Blend until smooth, about 1 minute.
- 4
Pour the custard mixture over the hardened caramel in the dish.
- 5
Place the dish inside the larger roasting pan and add hot water to reach halfway up the sides of the dish.
- 6
Bake for 50-60 minutes, until the custard is set but still slightly jiggly in the center.
- 7
Remove from the water bath and let cool to room temperature, then refrigerate for at least 4 hours or overnight.
- 8
To serve, run a knife around the edge and invert onto a plate with a rim, letting the caramel sauce pour over the top.
Chef's Notes
Quesillo is a caramel custard of Venezuelan origin, adopted into Curaçaoan cuisine through the islands' close ties to the nearby South American coast. Baking it in a water bath (bain-marie) keeps the texture smooth instead of full of air bubbles.
Ingredients
- Sweetened condensed milk1 can (400g)
- Evaporated milk1 can (354ml)
- Eggs5
- Vanilla extract1 tsp
- Granulated sugar (for the caramel)150g
- Water (for the caramel)2 tbsp
