Crème Caramel

Crème caramel is a baked egg custard unmolded from a caramel-lined dish so the caramel runs down over the top as a sauce.

It is made by baking a custard of eggs, milk or cream, and sugar in a mold lined with cooked caramel, then chilling and inverting it to serve. It is widely known as flan in Spanish- and Portuguese-speaking countries and across Latin America, though some regional versions, notably Mexican flan, commonly add condensed and evaporated milk for a denser, richer custard.

Crème caramel is often confused with crème brûlée: crème caramel's caramel is a liquid sauce baked into the base of the dish, while crème brûlée's sugar topping is a hard, torched shell added just before serving. Vanilla is the most common flavoring for the custard base, though citrus zest and coffee are also used.