What is quesillo made of?

Quesillo is a traditional Venezuelan dessert made from a few simple ingredients: eggs, sweetened condensed milk, whole milk, sugar, vanilla extract, and sometimes rum. The sugar is melted to create a caramelized topping, while the other ingredients are blended into a smooth custard mixture. It is then baked in a bain-marie (water bath), which gives it a silky yet slightly porous texture. Despite its name, quesillo does not contain cheese—the name comes from its hole-filled texture, which resembles cheese.

Is quesillo the same as mozzarella?

No, quesillo and mozzarella are completely different. Quesillo is a caramel flan dessert, while mozzarella is a soft, stretchy cheese commonly used in Italian cuisine. The confusion comes from the name "quesillo," which sounds similar to "queso" (Spanish for cheese). In some Latin American countries, "quesillo" can refer to cheese varieties, but in Venezuela, it specifically refers to this sweet custard dessert.

Is quesillo the same as Oaxaca cheese?

No, Venezuelan quesillo and Oaxaca cheese are not the same. Oaxaca cheese, also known as quesillo in Mexico, is a semi-soft, stringy white cheese used for quesadillas, nachos, and other savory dishes. Venezuelan quesillo, on the other hand, is a sweet flan-like dessert made with eggs and caramelized sugar. If you’re in Mexico and see "quesillo" on a menu, it’s probably referring to cheese, not dessert.

What does quesillo taste like?

Quesillo has a rich, creamy, and slightly sweet taste, with deep caramelized sugar notes that balance the flavor. It’s similar to traditional flan but with a lighter texture, thanks to the use of whole eggs. The vanilla and optional rum give it a warm, aromatic depth, making it an irresistible treat. The best way to describe it? Imagine a silky caramel custard with a hint of vanilla and a beautifully golden caramel topping that melts in your mouth!

Quesillo – 7 Secrets to Making Venezuela’s Favorite Flan Perfectly

Description

A classic Venezuelan quesillo, a rich and creamy caramel flan with a silky yet slightly porous texture. Made with simple ingredients like eggs, sweetened condensed milk, and vanilla, this traditional Latin American dessert is baked in a bain-marie (water bath) for the perfect custard consistency.

Ingredients

Scale

For the Caramel:

1 cup granulated sugar
¼ cup water (optional, for smoother caramel)

For the Custard:

4 whole eggs
1 can (14 oz) sweetened condensed milk
1 can (12 oz) whole milk (use the empty condensed milk can to measure)
1 teaspoon vanilla extract
1 tablespoon rum (optional, for added depth)

Instructions

Step 1: Make the Caramel

In a dry saucepan, heat the sugar over medium-low heat, swirling occasionally.
Once it turns into a deep amber liquid, immediately pour it into a flan mold, tilting to coat the bottom evenly. Let it cool and harden.

Step 2: Prepare the Custard
3. In a blender, combine eggs, sweetened condensed milk, whole milk, vanilla extract, and rum (if using). Blend until smooth.
4. Optional: Strain the mixture through a fine-mesh sieve for an extra silky texture.

Step 3: Assemble and Bake
5. Pour the custard mixture over the cooled caramel in the flan mold.
6. Cover the mold tightly with aluminum foil.
7. Place the mold inside a larger baking dish and pour hot water halfway up the sides (bain-marie method).
8. Bake at 350°F (175°C) for 45-60 minutes, or until a knife inserted comes out mostly clean.

Step 4: Cool and Unmold
9. Let the quesillo cool at room temperature for 1 hour, then refrigerate for at least 4-8 hours (overnight is best).
10. To unmold, run a knife along the edges and invert onto a plate, letting the caramel sauce drizzle over the top.

Notes

For a creamier texture: Strain the custard before baking.
For a firmer, more porous texture: Blend the mixture longer before pouring.
No flan mold? Use a cake pan, ramekins, or any oven-safe dish.
Storage: Refrigerate for up to 5 days. Avoid freezing, as it alters the texture.
Serving Suggestions: Enjoy with fresh fruit, whipped cream, or a hot cup of coffee.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking, Bain-Marie
Cuisine: Venezuelan, Latin American

Nutrition

Serving Size: 1 slice (⅛ of full quesillo)
Calories: ~240 kcal
Sugar: 32g
Sodium: 80mg
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 0g
Protein: 6g
Cholesterol: 90mg

Keywords: quesillo recipe, Venezuelan flan, caramel flan, traditional Venezuelan dessert, homemade quesillo, sweetened condensed milk flan, Latin American custard, flan mold, gluten-free dessert