By Doreen Colondres
A flan in Venezuela is called quesillo and if you try it, I’m sure you are going to love it. You can make different versions, cheese, vanilla, corn, coconut, pumpkin, coffee and even banana or tequila will be delicious. It is said that the origin of the quesillo comes from the egg custard version of the Canary Islands in Spain. Sometimes, it forms some holes in the texture that will reminds you to a fresh cheese so thats why the name comes from. Try it, it’s easy and memorable!
What you need:
- 1 14-ounce can of condensed milk La Lechera
- 1 cup whole milk
- 1/4 cup powdered milk
- 1 tbsp. orange liqueur (Cointreau or similar)
- 2 tsp. orange zest
- 1 tsp. lemon zest
- 1 cup sugar cane
- 5 eggs
What you have to do:
- Preheat oven to 375 degrees.
- Using a blender or hand mixer combine the eggs. Then add the milks, the rum and mix again. Then transferred to a deep container, add the zest and combine manually. Leave aside while you make the caramel.
- In a skillet over medium high temperature, add the sugar and 4-5 drops of water or lemon juice and start stirring until completely melted, smooth and golden brown. Do not let it turn brown to keep the delicate flavor of the recipe. Once it turns gold pour it into the mold and make sure the caramel covers the entire bottom very well.
- When dry, pour the mixture into the container and baked in “baño de maría” for about 40-45 minutes. You can insert a toothpick or knife to make sure is cooked, it supposed to come out clean.
- Cool flan on a wire rack for about half an hour, then chill in the refrigerator for at least 4-5 hours.
- Using a thin knife or spatula, unmold the flan loosen the edges, slip the knife down the sides to let air in. Place the serving platter over the mold and flip. Decorate with strawberries, raspberries, cherries, mint or more orange zest, serve and enjoy.
