My Venezuelan friend Karin Flynn shared her recipe for this dessert called quesillo, which is very similar to flan. I've made this quesillo and it's delicious, though I thought it was even better when Karin made it - she has the magic touch. Flan shouldn't be overcooked or it loses it's creamy texture. Many people serve flan at room temperature or cold, but I like it best when it is still a bit warm.This recipe works well for an 8 cup ring mold, but you can easily double it for larger molds. You can also make flan in individual molds.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: Serves 4.
- 6 large eggs
- 1 can of sweetened condensed milk
- 1 cup of whole milk
- 1 teaspoon vanilla
- Pinch of salt
- 3/4 cup sugar
- In a heavy skillet or saucepan, melt the sugar with a couple of tablespoons of water over medium heat, stirring occasionally, until sugar has melted completely and starts to turn golden brown. Carefully pour hot caramel into a mold, swirling it around to coat the bottom and sides of the mold (you will need potholders for this as the mold will quickly become very hot). Set mold aside.
- Preheat oven to 325. Set some water to boil. Whisk together the eggs, condensed milk, whole milk, vanilla and salt until well mixed, or blend them together in the blender.
- Pour egg mixture into the mold. Place the mold inside of a pan with tall sides (like a 9 x 13 sheet cake pan or a roasting pan). Place the pan in the oven, and pull rack with pan slightly out from the oven. Fill pan around mold with boiling water, to make a bain marie).
- Bake until flan no longer jiggles a lot in the center, or just until a knife inserted into the flan comes out clean - about 20-30 minutes.
- Serve warm or cold.