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Whole Venezuelan flan with glossy caramel dripping down the sides

Venezuelan Flan (Quesillo)

A creamy, silky Venezuelan flan with those signature little holes and a glossy caramel top. This easy blender quesillo is make-ahead friendly and always disappears fast in my house.
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Prep Time 15 minutes
Cook Time 1 hour
Chill Time 5 hours
Servings: 10 slices
Course: Dessert
Cuisine: Venezuelan
Ingredients Method Notes

Ingredients
  

  • 8 whole eggs
  • 3 ⅓ cups milk 800ml
  • ¾ cup powdered milk 90g
  • ¼ cup sugar for the custard (50g)
  • 1 can sweetened condensed milk 13 oz / 370g
  • 1 pinch salt
  • 1 splash vanilla extract
  • extra sugar for the caramel base

Method
 

  1. Melt the extra sugar in a dry pan over medium heat until deep golden amber. Quickly pour into your baking dish, tilting to coat the bottom. Let it cool and harden.
  2. Add the eggs, milk, powdered milk, sugar, condensed milk, salt, and vanilla to a blender. Blend until completely smooth and frothy.
  3. Pour the custard through a fine sieve directly over the set caramel for an extra-silky texture.
  4. Place the dish inside a larger pan filled with hot water (water bath). Bake at 320°F (160°C) for 1 hour, until set with a slight jiggle in the center.
  5. Let the flan cool completely, then refrigerate at least 5 hours (overnight is best).
  6. Run a knife around the edges, place a plate on top, and flip. Slice and serve chilled.

Notes

For the smoothest quesillo, use room-temperature eggs and don't overbake  a slight jiggle in the center means it's perfect. The flan sets fully as it chills, so patience during the 5-hour chill is what gives you clean slices.