Venezuelan Quesillo

Instructions

1. Preheat the oven to 350°F.
2. Place the flan mold directly over low heat on the stovetop with the sugar and water. Stir with a wooden spoon until the sugar dissolves completely.
3. Remove from heat once the mixture turns a golden amber color, swirling the mold to coat the bottom.
4. Blend the condensed milk, eggs, whole milk, vanilla, and rum or brandy if using, until smooth.
5. Pour the custard into the caramel-coated mold and cover with its lid or foil.
6. Place the mold in a larger baking pan filled with water halfway up the sides.
7. Bake for about 1 hour, until a toothpick inserted in the center comes out clean.
8. Cool at room temperature for at least 30 minutes.
9. Refrigerate for several hours, or until very cold, before serving.
10. Loosen the edges with a thin spatula, then invert onto a serving plate.