Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Quesillo (Venezuelan Flan) Recipe
Quesillo (Venezuelan Flan), pronounced ke-see-yo, has bounced around family recipes for as long as anyone can remember and is frequently requested due to its exceptional quality and authentic Venezuelan heritage. This traditional recipe demonstrates how family recipes preserve cultural identity while the pronunciation guide ensures proper respect for heritage. The frequent requests reflect superior quality while the family tradition maintains authentic Venezuelan preparation methods.
The Venezuelan quesillo recipe, pronounced ke-see-yo, has bounced around our family since as long as I can remember. I frequently get calls asking about my exact recipe. It’s not everyday your grandmother asks you how to cook something! I will however warn you: quesillo is not for everyone. I have learned that some people just don’t like the texture. To that I can only really say that at least there will be more for the rest of us.
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
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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
Directions
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.
Recipe Tips
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.
Nutrition Facts (per serving)
| 309 | Calories |
| 7g | Fat |
| 54g | Carbs |
| 8g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 309 | |
| % Daily Value * | |
| Total Fat 7g | 9% |
| Saturated Fat 4g | 20% |
| Cholesterol 91mg | 30% |
| Sodium 110mg | 5% |
| Total Carbohydrate 54g | 20% |
| Total Sugars 54g | |
| Protein 8g | 16% |
| Vitamin C 1mg | 2% |
| Calcium 212mg | 16% |
| Iron 1mg | 3% |
| Potassium 288mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
