Quesillo (Canarian Flan)

Thanks for Señora Paz for this home-made dish! Prepare one day in advance.


  • 4 eggs
  • 14-oz can of condensed milk, best organic, else “Lechera”
  • 16 oz milk (use the condensed milk can after emptying it for measuring); you can also use coconut milk, but increase to 6 eggs
  • 2 tbsp lemon zest (about one lemon)
  • caramel syrup (no butter!)


  1. preheat oven to 325 F
  2. in a mixing bowl, beat the eggs well with a pinch of salt
  3. add the can of condensed milk, beat well
  4. fill the emptied container with milk and add it to the mix, do this twice, beat well
  5. add lemon zest, beat again until even
  6. In whatever container you are going to use, add a think layer of caramel, let it cool
  7. pour the mix onto it
  8. put the container of your mix into a bath of hot water in a baking pan, put the whole thing in the oven
  9. turn off oven after 1 hour or when a knife comes out clean from the mix or the temperature is at least 160 F
  10. leave it in the fridge overnight

This can also be done in ramekins sitting in a bath of hot water inside the oven. Start checking after 45 min.


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