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Quesillo (Flan)

From Maria Luci, Beyond Celiac Director of Research Engagement

This recipe is from my Cuban mother, Ana, who doesn’t always love to cook but when she does she always puts a lot of love into it. She shared this and other family recipes with me when I got married. I treasure the recipe book she made me.

Gluten-Free Cuban Quesillo

Ingredients:

  • 2 cans of condensed milk
  • 2 cans of evaporated milk
  • 8 eggs
  • 8 Tablespoons sugar
  • 3 Tablespoons water
  • 1 Tablespoon vanilla extract

Directions:

  1. Preheat oven to 375°F
  2. In a small cookie can* make caramel by mixing the 8 Tbs of sugar with 3 Tbs of water over medium heat. Stir continuously until it turns light brown, then remove from heat.
  3. In a separate bowl, mix the condensed milk, evaporated milk, eggs and vanilla. Once it’s thoroughly combined, put it in the cookie can on top of the caramel.
  4. Cook in the oven at 375°F for about an hour, until you can get a toothpick to come out clean from the middle.
  5. Remove from oven and let cool.
  6. When the can is cool, place it in the refrigerator. Leave it there until you’re ready to serve.
  7. About 20 minutes before serving, boil a pot of water.
  8. Once boiling, hold the can carefully so the bottom is in the water. This will melt the caramel.
  9. Turn the can upside down over a large dish. Cut into pie slices or squares.

* Editor’s note: this is my mother’s wording, but I’ve seen her use spring form pans or flan molds like this one from Amazon (affiliate link).

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