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    Home / Dessert / Quesillo

    Quesillo

    Venezuela’s beloved caramel flan — silky, jiggly, and draped in a pool of amber caramel.

    ⏱ 15 minPrep time
    🔥 55 minCook time
    🍽 8Servings
    🏷 DessertCategory
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    Quesillo - Venezuela

    Quesillo is the flan every Venezuelan household knows by heart, made from eggs, condensed milk, and whole milk and baked in a caramel-lined mold. The name means ‘little cheese’ in Spanish, a nod to its softly set, almost cheesecake-like texture.

    Silky custard, golden caramel

    The quesillo is impossibly smooth and creamy, with a tender wobble that gives way to rich, milky sweetness. The deep amber caramel on top turns into a glossy sauce as it melts down the sides when you unmold it.

    Venezuelan recipes →

    Step by stepInstructions

    1. Melt the sugar in a heavy saucepan over medium heat, swirling the pan, until it turns deep amber; pour it immediately into a round 9-inch cake mold, tilting to coat the bottom and sides.
    2. Blend the eggs, condensed milk, milk, vanilla, and salt until smooth, then pour over the caramel.
    3. Cover the mold with foil and set it in a larger pan; add hot water halfway up the sides of the mold.
    4. Bake at 350°F for 50 to 55 minutes until set around the edges with a slight jiggle in the center.
    5. Cool completely, then chill at least 4 hours; run a knife around the edge, invert onto a plate, and let the caramel cascade over the top.

    💡 Chef tips & storage

    Do not skip the water bath — it is what keeps the custard silky instead of rubbery, and use a mold with at least 2-inch sides so the caramel does not spill. Quesillo keeps 4 days in the fridge, covered.

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    Recipe details

    Prep15 min
    Cook55 min
    Servings8
    CategoryDessert
    PublishedAugust 17, 2026
    Emily — the cook behind My Comfort Recipes

    Hi, I'm Emily 🧡

    Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

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