Recipe
Miel con Quesillo - Venezuelan Caramel Flan
Velvety Delight: Venezuelan Caramel Flan with a Twist
4.4 out of 5
Indulge in the rich and creamy flavors of Miel con Quesillo, a traditional Venezuelan dessert. This delectable caramel flan combines the smoothness of custard with the sweetness of caramel, creating a heavenly treat that will leave you craving for more.
Metadata
Preparation time
20 minutes
Cooking time
50-60 minutes
Total time
4 hours 20 minutes (including chilling time)
Yields
6 servings
Preparation difficulty
Easy
Suitable for
Vegetarian, Gluten-free, Nut-free, Soy-free, Halal
Allergens
Eggs, Dairy
Not suitable for
Vegan, Dairy-free, Egg-free, Paleo, Keto
Ingredients
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1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
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1/4 cup (60ml) water 1/4 cup (60ml) water
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4 large eggs 4 large eggs
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1 can (14oz/397g) sweetened condensed milk 1 can (14oz/397g) sweetened condensed milk
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1 cup (240ml) whole milk 1 cup (240ml) whole milk
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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
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1.Preheat the oven to 350°F (180°C).
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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.
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3.In a mixing bowl, whisk together the eggs, sweetened condensed milk, whole milk, and vanilla extract until well combined.
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4.Pour the custard mixture over the caramel in the baking dish.
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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.
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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.
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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.
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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.
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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.
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