Creme Caramel: A Family Christmas Dessert

You know Christmas is just around the corner when you start hearing Christmas songs in malls, when you and your friends start planning about exchange gifts and probable Christmas get-togethers, when you start thinking about where you should spend (or whether to save) your bonus, how many nieces and nephews you’ve got and what to give them (toys? candies? clothes?) and when your mom starts planning on your family’s Christmas menu.

Check, check, check, check, check.

So I’m here to share a creme caramel recipe that my family never fails to serve in the dining table on Christmas. I’m telling you beforehand that you need a sweet tooth to appreciate this one. I myself am satisfied with a few bites, while some of my older sibling can’t get enough of this dessert.

The custard is soft yet firm, with a layer of soft caramel syrup.

creme caramel


Creme Caramel Recipe

Servings: 6




  • 200 g sugar
  • 240 ml water


  • 12 egg yolks
  • 1 can (396 g) condensed milk
  • 475 ml milk
  • 3 tsp vanilla
  1. For the caramel: In a saucepan, caramelise sugar and water over high heat. Line a loaf tin with caramel, covering the sides of the tin as well.
  2. Whisk together the custard ingredients. Scoop out the bubbles. Strain the mixture over a cheesecloth or a double-mesh strainer into the loaf pan. Cover with aluminium foil.
  3. Place the tin in a large baking pan filled with water halfway. Bake in a pre-heated oven at 190 C for 1 hour or until firm.
  4. Allow to cool and then refrigerate overnight, covered with aluminium foil.
  5. Place an upside-down serving platter over the flan and invert immediately.


Just like in cakes, you know that this creme caramel is ready when you stick a toothpick in it and it comes out clean.

This creme caramel recipe is itself easy. The trick is getting a smooth, creamy result. I’ve learned that to do this, it’s essential to strain the mixture, and not just pour it in the loaf pan. Avoid air bubbles, as these change the texture and mouthfeel of the creme caramel. Thus saying, it’s better to whisk the ingredients by hand rather than using a blender, and also to whisk it not briskly, but just enough to mix the custard ingredients thoroughly.

You can also add about fruit cocktail in the mixture or top it with coconut cream and macapuno. A bottle of macapuno strings can be found in some Asian stores.


What do you think about this creme caramel recipe? Tell me, quick.

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