Christmas Cookin’: Crème Caramel Recipe

I’ve included this recipe in my Christmas Cookin’ section because it is so easy and delicious and perfect to serve at an event. I know we’re all going to be going to a number of house limes and be hosting a number of house limes as well. Why not impress your guests or your hosts with some yummy, jiggly creme caramel?
Crème caramel, also known as flan, is a French dish. It is a sweet custard with a very soft texture. I didn’t know the difference between crème caramel and crème brûlée and it basically boils down (see what I did there) to the caramel topping being soft and hard respectively.
I have never been a fan of this dish until recently. I think as I got older, my taste matured (but mostly I still eat like a 5 year old). I had the pleasure of sampling one of my friend’s crème caramels and it was absolutely yummy! So much so, that she inspired to take a shot at it.

One little note about this dish is, although it is super simple, keep your eye on the sugar. It takes a while to become golden brown but the line between golden brown and BURNT is a thin one, so be careful! (Talking from experience). Also, be careful with the sugar because that shit sticks to your skin and burns you, also speaking from experience.


  • 2/3 cup sugar
  • 1/3 cup water
  • 1 tin sweetened condensed milk
  • 1 cup evaporated milk
  • 2 egg yolks
  • 1 whole egg
  • 1 tsp vanilla essence


  1. In a small saucepan, combine sugar and water over low heat

  2. Stir until sugar is dissolved
  3. Bring to a boil but do not stir, remove from heat when sugar turns golden

  4. Pour sugar to bottom of a greased dish

  5. In the bowl of a stand mixer, whisk together egg yolks, egg white, condensed milk, milk and vanilla essence

  6. Strain mixture through a sieve to remove any egg yolk that might have remained
  7. Pour into baking dish

  8. Place dish in a baking tray and pour boiling water to come halfway up the side of the dish
  9. Bake at 350°F for 1 hour or until set but still jiggly in the center
  10. Remove from water bath
  11. Let cool to room temperature and then cover with cling wrap

  12. Refrigerate overnight

  13. Run a butter knife along the edges of the dish and invert for serving