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!
If you love Spanish custard desserts, don't miss these delicious recipes for pumpkin flan and this traditional flan!
Introduction
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--although I wouldn't be opposed to going back to Tenerife for another one!
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!
Ingredients
Excited to make a quesillo canario for yourself? Here's the key ingredients that you'll need for this mouthwatering Spanish dessert!
- Condensed Milk: This type of milk has had some of the water removed, so its flavor is sweeter and its texture is thicker. It brings a wonderful flavor to this flan!
- Caramel: It's easy to make your own simple caramel! It liquifies as the flan cools, and turns into a wonderful sauce when the flan is turned out of the dish.
- Lemon Zest: This adds a subtle brightness that pairs beautifully with the creamy custard.
- Eggs: Use room temperature eggs for the best result; they'll incorporate more easily into the custard.
See recipe card for full information on ingredients and quantities.
How to Make Quesillo Canario
If you’d like to see the full ingredients and instructions, scroll to the bottom of the post for the printable recipe card.
- Beat the eggs until they are broken up, then pour in the condensed milk and vanilla extract and whisk to combine. (image 1)
- Add the milk and lemon zest and whisk again. (image 2)
- Pour the caramel into a buttered flan mold and coat the bottom with it. (image 3)
- Pour the custard mixture into the prepared mold. (image 4)
- Place the quesillo into a pan, then fill it up halfway with boiling water to create a bain marie, or hot water bath. (image 5)
- Bake the flan at 350°F (175°C) for 35-50 minutes, or until a toothpick inserted into the middle comes out clean. (image 6)
- Let the quesillo cool completely, then flip it out onto a serving dish. Garnish with fresh mint if desired. (image 7)
- Serve the flan with extra caramel sauce and some whipped cream, and enjoy! (image 8)
Recipe FAQs
Quesillo canario is one of the most popular desserts in Tenerife (the largest and northernmost of the Canary Islands). It's a creamy custard dessert made with condensed milk and topped with caramel .
Quesillo means "little cheese" in English. Although this dessert doesn't have cheese in it, it is a custard dessert similar to a cheesecake.
Serve
The cuisine of the Canary Islands is definitely worth exploring! I recommend serving quesillo canario as a dessert after a full meal of Canarian dishes, like ropa vieja (meat and chickpea stew) and papas arrguadas (wrinkly potatoes). Make the popular sauces mojo picón and mojo verde to go with the potatoes!
Expert Tips
- When making the caramel, don't stir it after the sugar has dissolved, or the caramel will crystallize and you'll have to redo it. Watch it carefully as it cooks to prevent it from burning.
- Be sure to bake the flan in a hot water bath (called baño marÃa in Spanish or bain marie in French) to keep it from boiling and cracking in the oven.
- Bake the flan until it's just set; overcooking it will make it tough and rubbery. When it's done, it should have an internal temperature of 175°F (79°C) in its deepest part.
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Quesillo Canario: Canarian Style Flan
Ingredients
For the Caramel
- ½ cup granulated sugar
- ¼ cup water
For the Custard
- 6 large eggs
- 2 cups whole milk
- 2 cups condensed milk
- 1 teaspoon vanilla extract
- zest of 1 lemon
Instructions
- Preheat the oven to 350°F (175°C). Butter a flan pan or baking mold and set it aside.
Making the Caramel
- Pour the granulated sugar and the water into a heavy-based saucepan and set it over medium heat. Stir until the sugar has dissolved, then stop stirring and bring the mixture to a boil. Let it cook until the sugar has turned a rich golden brown, being careful not to let it burn.
- Immediately pour the hot caramel into the buttered flan pan and turn it so the base and sides of the pan are coated in caramel. Work quickly before it hardens!
Making the Quesillo
- Beat the eggs well, and then whisk in the condensed milk and vanilla until the mixture is combined. Beat in the whole milk and lemon zest.
- Pour the egg and milk mixture into the flan mold, and place in a large roasting pan. Create the bain marie by filling it with enough boiling water to go halfway up the side of the flan mold.
- Bake the quesillo at 350°F (175°C) for about 35-50 minutes, or until it has an internal temperature of 175°F (79°C). The baking time will depend on the pan you are using, so after about 35 minutes, check it frequently.
- Let the flan cool completely; preferably, chill it in the fridge overnight or for at least 4 hours.
Serving
- When you're ready to serve the quesillo, run a knife around the edge, then place a serving plate over the pan, flip it over, and carefully remove the pan. The flan should easily come out.
- Serve with some caramel sauce and enjoy!
Notes
- When making the caramel, don't stir it after the sugar has dissolved, or the caramel will crystallize and you'll have to redo it. Watch it carefully as it cooks to prevent it from burning.
- Be sure to bake the flan in a hot water bath (called baño marÃa in Spanish or bain marie in French) to keep it from boiling and cracking in the oven.
- Bake the flan until it's just set; overcooking it will make it tough and rubbery. When it's done, it should have an internal temperature of 175°F (79°C) in its deepest part.
Nutrition
Photography by Giulia Verdinelli
chelsea Wallis
Being half puerto rican I have tried on several occasions to make flan, and have had multiple flops. It seems the flan always ended up with the weird tough skin on it that was unappealing when eaten.
This recipe however was WONDERFUL! Finally, a delicious easy and quick flan that is velvety smooth. I still need to work on perfecting my carmel making, but other than that Im very glad to have found this recipe! Especially since we have chickens (yesterday we boxed up 72 eggs!) and I need to make all the "surplus eggs" recipes.
Ryan R
Could you cook this in a pressure cooker? I was looking at a flan pan, and it has a lid and is designed to go in a pressure cooker. Would that work for this? Also if doing a water bath should the lid be placed on the pan?
Lauren Aloise
No lid and I'll bet that would work, but have never tried!
Arturo
Realmente disfruté de esta receta de flan porque se sentÃa tan suave y rico una vez que me golpeó la lengua. Todo sobre este postre es tan delicado, y se derrite inmediatamente una vez que está dentro de tu boca. A pesar de que tiene todos estos sabores complejos, la receta en sà es sorprendentemente simple, dejándome con ganas de hacer este postre para mi familia y amigos!
Jordan
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
Lauren Aloise
Hi Jordan! If you YouTube search, you'll see what it looks like. It's just a little bit of water, so it won't cover the pan! It sort of floats atop the water bath.
Janice Leavy
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
Lauren Aloise
Yes, exactly!
2pots2cook
Very, very inviting ! Thank you !
hazel mcinnes
I tried this recipe but made half the amount, it was really yummy and pretty easy to do. Definitely will make it again
Misha
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!:)
Lauren Aloise
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!