Quesillo Canario Recipe: Canarian Style Flan

Quesillo Canario recipe, a typical Spanish flan recipe. Easy to make, and delicious!
Quesillo Canario– delicious Canarian flan!

One of the most delicious desserts I tasted in Tenerife was a traditional Canarian flan. I have a love-hate relationship with flan– sometimes it’s incredibly rich and creamy, and other times it’s like dry scrambled eggs. But in when I heard that quesillo Canario was a must try dessert in Tenerife, I gave it shot– and I’m so glad that I did!

Canarian flan is made with condensed milk, which ensures that it’s rich and eggy, just like any good flan should be. Luckily, it’s easy to make at home– though I wouldn’t be opposed to going back to Tenerife for another one!

5.0 from 2 reviews
Quesillo Canario Recipe: Canarian Style Flan
 
Prep time
Cook time
Total time
 
A delicious Canarian style flan, made with condensed milk.
Author:
Recipe type: Dessert
Cuisine: Spanish
Serves: 8 servings
Ingredients
  • 6 large eggs
  • 2 cups of whole milk
  • 2 cups of condensed milk
  • 1 teaspoon vanilla extract
  • Lemon zest from one lemon
  • Caramel to coat the pan with (you can also make your own caramel by heating sugar-- see below*)
Instructions
  1. Preheat the oven to 350°F (175°C)
  2. Beat the eggs really well, and then beat in the condensed milk and vanilla until combined.
  3. Beat in the whole milk.
  4. Add the lemon zest and stir.
  5. Coat a flan pan (any normal baking mold will do) with butter and then with caramel.
  6. Pour in the egg and milk mixture, and place in a water bath (bain marie) for about 35-50 minutes (the time will depend on the pan you are using-- so after about 35 minutes check frequently).
  7. When a toothpick inserted into the center of the flan comes out clean, it's ready!
  8. Let the flan cool completely, then flip over onto a serving dish. Spoon extra caramel sauce on top and enjoy!

*Caramel making tutorial

This Canarian style Spanish flan is a delicious Spanish dessert recipe, that would be perfect for any event. Try it, and let me know what you think!

More Spanish Dessert Recipes

Comments

  1. Hi Lauren! This dessert looks amazing. I wanna try it at home, but I have a question. Does the caramel mixture ruin the pan or the butter makes it easy to clean afterwords? And also can I use a pie pan with detachable bottom or the fluids will leak?

    Thanks a lot!:)

    1. Hi Misha! I wouldn’t use a detachable bottom just in case! This is like a flan, only you can use premade caramel if you wish. It definitely won’t ruin the pan, it’ll just need a wash. But you have to cook it in the water bath!

  2. I tried this recipe but made half the amount, it was really yummy and pretty easy to do. Definitely will make it again

  3. Hi Lauren. I would like to try this recipe for a Spanish wine tasting I will be hosting. Is the condensed milk the sweetened condensed version? Thanks so much.
    Janice

  4. Hi, I have to make a cuisine from Spain for a project. I was wondering, when placing it in a water bath, do you put the whole pan in there? Like, you put the flan mixture in the flan pan, and then place the flan pan inside of the water bath? Wouldn’t the water envelop the flan pan and ruin it? I’m so confused

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