Miel con Quesillo - Venezuelan Caramel Flan

Ingredients

• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• 4 large eggs 4 large eggs
• 1 can (14oz/397g) sweetened condensed milk 1 can (14oz/397g) sweetened condensed milk
• 1 cup (240ml) whole milk 1 cup (240ml) whole milk
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 7g
• Carbohydrates (total, sugars): 45g, 45g
• Protein: 9g
• Fiber: 0g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 350°F (180°C).
2. 2.
   In a small saucepan, combine the granulated sugar and water. Heat over medium heat until the sugar dissolves and turns into a golden caramel. Pour the caramel into a round baking dish, swirling it around to coat the bottom evenly.
3. 3.
   In a mixing bowl, whisk together the eggs, sweetened condensed milk, whole milk, and vanilla extract until well combined.
4. 4.
   Pour the custard mixture over the caramel in the baking dish.
5. 5.
   Place the baking dish in a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the baking dish.
6. 6.
   Carefully transfer the roasting pan to the preheated oven and bake for about 50-60 minutes, or until the custard is set but still slightly jiggly in the center.
7. 7.
   Remove the baking dish from the water bath and let it cool to room temperature. Then, refrigerate for at least 4 hours or overnight to allow the flavors to meld.
8. 8.
   To serve, run a knife around the edges of the flan to loosen it. Place a serving plate on top of the baking dish and invert it, allowing the caramel to drizzle over the custard.
9. 9.
   Slice and serve the Miel con Quesillo chilled, savoring each spoonful of its creamy goodness.

Treat your ingredients with care...

• Eggs — Make sure the eggs are at room temperature before whisking them into the custard mixture to ensure a smooth and even consistency.

Tips & Tricks

• For a deeper caramel flavor, you can add a few drops of lemon juice to the sugar and water mixture before heating it.
• To prevent the custard from developing air bubbles, gently tap the baking dish on the counter after pouring the custard mixture over the caramel.
• If you prefer a smoother texture, strain the custard mixture before pouring it into the baking dish.
• Allow the flan to cool completely before refrigerating to avoid condensation forming on the surface.
• Serve the Miel con Quesillo with a dollop of whipped cream or a sprinkle of cinnamon for an extra touch of indulgence.

Serving advice

Serve the Miel con Quesillo chilled for the best flavor and texture. Garnish each slice with a drizzle of the caramel sauce from the baking dish to enhance its visual appeal.

Presentation advice

Present the Miel con Quesillo on a decorative dessert plate, allowing the caramel sauce to pool around the custard. You can also add a sprig of mint or a dusting of powdered sugar for an elegant touch.