Milky Treat

9 months ago


Enjoy this Venezuelan version of leche flan



Recipe by Marlyn Natera of the Venezuelan Embassy

Photographed by Miguel Abesamis of Studio 100

Makes 8-10 servings


Caramel Syrup:

½ cup Sugar

3 Tbsps Water



5 Eggs

2 Tbsps Pure vanilla extract

2 Tbsps Rum

1 (400g) can Condensed milk

1 ¼ cups Whole milk


  1. Prepare caramel syrup. Combine sugar and water in a small saucepan over low-medium heat. Stir constantly until syrup turns light golden brown and to keep it from burning.
  2. Turn off heat and pour caramel syrup immediately into the prepared mold or container. Tilt container to let syrup coat the bottom completely. Set aside.
  3. Crack the eggs into a blender together with the vanilla extract and rum. Pulse to mix and then add the condensed milk and whole milk. Blend until smooth.
  4. Pour mixture into the prepared container. Seal the opening tightly with aluminum foil.
  5. Prepare a double-boiler (bain-marie) over a stove top. Place container with the milk mixture in the double-boiler and heat to boil. Lower heat then simmer for 45 minutes.
  6. To test if quesillo is done, stick a toothpick in the flan and if it comes out clean, it is ready. Allow to cool completely then chill in the refrigerator. Gently unmold on a serving plate and garnish with tropical fruits, if desired.
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