Carlota de Limon (Using Soda Cracker Meal)
Recipe by Omarlys Fernandez
Quesillo with Graham Cracker Crust (Venezuelan Flan)
Ingredients
• ¾ Cup sugar
• 2 Tbsp water
• 1 ½ Cups Graham Cracker crumbs
• 6 Tbsp melted butter
• Pinch of salt
• 1 Can sweetened condensed milk
• 1 Can whole milk (use the empty condensed milk can)
• 4 Large eggs
• 1 Tbsp vanilla
Instructions
1. Make the Caramel
In a small saucepan, melt the sugar (and water, if using) over medium heat until deep amber. Carefully pour into the bottom of a round pan or flan mold, tilting to coat the bottom evenly. Let it set.
2. Add the Crust Layer
Mix Graham cracker crumbs with melted butter and salt. Gently press this mixture over the hardened caramel to form a thin crust layer.
3. Blend the Quesillo
In a blender, combine condensed milk, whole milk, eggs, vanilla, and rum. Blend briefly (10–15 seconds) — you want bubbles for that classic quesillo texture.
4. Assemble
Pour the custard mixture over the crust. Cover the pan tightly with foil.
5. Bake in a Water Bath
Place the pan inside a larger baking dish. Pour hot water around it (about halfway up the sides).
Bake at 350°F (175°C) for 55–65 minutes, until set but still slightly jiggly in the center.
6. Chill & Unmold
Cool to room temp, then refrigerate at least 4 hours (overnight = chef’s kiss).
Run a knife around the edges, invert onto a plate, and let the caramel drip down over the crust and custard.
