Desserts,  Featured

Charming Quesillo de Zafra or Flan

When I was in middle school, my mom had a phase of making custards, gelatin, and flan for dessert everyday. I think flan was one of those desserts that my brother and I always looked forward too, in the dessert rotation. If you haven’t tried flan, the texture and flavor are similar to  Crème Brûlée, and I guarantee you that you will like it.

Nothing that a twelve year old would not look forward for lunch: Sweet, creamy, and rich without being overwhelming! Plus, it has a subtle caramel sauce on top. I have to say that this dessert is one of those that even after growing up, I still enjoy eating. Not only because now eating dessert is a treat, but also because it is a unique, elevated and authentic European-Latin dessert!



8 servings

Prep time

5 minutes

Cooking time

75 minutes


373 cal/serving


  • 1 Cup of Sugar

  • 1/4 Cup of Water

  • 1/3 Cup of Whole Milk

  • 2- 12 Oz Cans of Evaporated Milk

  • 1 Tbs of Vanilla Bean Paste (Preferable) or Vanilla Extract

  • 1 Cinnamon Stick

  • 6 Star Anise Pods

  • The Peel of 1 Lime (Cut into Strips)

  • 6 Large Egg Yolks

  • 14 Oz Can of Condense Milk

  • Mint or Berries (To Garnish)


  • Directions For The Caramel Sauce
  • In a small cooking pan, bring to boil the the sugar and water. Cook until the mix turns to a light brown color. Stir for about 8 – 10 minutes to avoid crystallization.
  • Pour the sugar and water mix baking pan and let it cool. Make sure that the mix is distributed uniformly in the pan.
  • Directions for The Quesillo de Zafra or Flan
  • In a medium cooking pan, barely bring to boil in medium- high heat the whole milk, evaporated milk, vanilla bean paste or extract, cinnamon stick, anise star, and lime peel. Remove mixture from heat after simmering for 2- 3 minutes.
  • Stain the mixture to extract the cinnamon stick, anise start, and lime peel. Let the liquid cool.
  • Preheat the oven to 350 F.
  • Beat with a wire whisk the egg yolks and whole eggs while adding the condense milk slowly.
  • Slowly start adding the cooled whole milk and evaporated milk mix into the mixer. Beat until everything is incorporated.
  • Pour the mix on top of the caramel sauce.
  • Directions to Bake
  • Place the 9 inch baking pan inside of another packing.
  • Place the assembly in the middle of the rack and add water the bigger pan that is holding the Quesillo de Zafra or Flan. Make sure to add enough water to cover half of the height.
  • Bake for 1 hour or until set.
  • Let the Quesillo Zafra cool at room temperature for 1 hour.
  • Refrigerate for at least 3 hours before removing the mold and serving.
  • Garnish with berries or mint.

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