A little healthier than the typical sweet bread, this bread is very moist, chewy, and fruity.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 7 mins |
| Additional Time: | 8 hrs 25 mins |
| Total Time: | 9 hrs 47 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 cup white sugar
- 1 (14 ounce) can sweetened condensed milk
- 1 ¾ cups milk, or as needed
- 3 eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Prepare a bain-marie, or water bath, by filling a 9-inch heat-proof container with water.
- Melt sugar in a nonstick pan over medium-low heat, stirring constantly until melted, 7 to 10 minutes; be careful to keep it from burning. Pour sugar into a flan mold, coating the sides to ensure that the egg/milk mixture in the next step will not touch the container.
- Pour sweetened condensed milk into a bowl. Fill the empty can with milk and add to the bowl; stir in eggs and vanilla extract. Blend well. Fold mixture with a spatula or tap against the counter to remove air bubbles.
- Pour milk mixture into the slightly cooled flan mold. Put the lid on and place inside the water bath; don’t let the water go over the rim.
- Bake the quesillo in the bain-marie in the preheated oven for 45 minutes. Pry lid open with a knife carefully; continue baking until set, about 15 minutes more.
- Let quesillo cool to room temperature, at least 25 minutes; refrigerate 8 hours to overnight. Slide a knife around the edges of the mold to loosen and invert onto a plate.
- You will need a round tin with a tight lid called a flan mold for this recipe. In a pinch, you can also use a cookie tin.
Reviews
I’ve tried to make flan and failed on more than one occasion. This recipe was easy to follow and delicious. For the sugar I cooked on med-high heat and constantly stirred, and it turned into Carmel in exactly 7-10 min. I didn’t have a flan pan so I used an oven safe pot with an 8in radius and tightly secured the lid with aluminum foil and it worked out perfectly. Will definitely be making again.
This recipe was so good! Very sweet and rich. It was fairly simple, as the hardest part was just melting the sugar. This was my first time making quesillo (I hoped to recreate the classic Venezuelan dessert a friend used to make for me frequently) so I was unsure whether I needed to grease/butter the pan. I poured the melted sugar in the flan mold without greasing the mold and it stayed fairly thick and quickly hardened. This actually was a good thing, as it came out of the mold easily and well coated in the sugar. The recipe suggests baking until set for maybe 15 minutes, however it was closer to 20 or 25 until mine set, so be prepared to check and cook for a little longer. This was a very good recipe and I will definitely be making it again! Thanks for sharing!