Quesillo
Venezuela's quesillo differs from Mexican flan in using whole eggs, creating small air pockets throughout.
Venezuelan flan — a silky caramel egg custard with distinctive holes from the use of whole eggs including the whites. Venezuela's version of the classic Latin flan.
Ingredients
Method
Melt sugar in a heavy pan until deep amber. Pour into a round mould. Coat the base.
Beat eggs, condensed milk, whole milk and vanilla until smooth.
Strain into mould. Cover with foil. Bake in a water bath at 160°C for 60 minutes.
Cool completely. Refrigerate. Invert to serve.
The water bath must not boil — a vigorous boil creates bubbles and cracks in the custard.
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