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Crème caramel, often referred to as flan, caramel custard, egg pudding, or caramel pudding, is a delectable custard dessert crowned with a layer of caramel sauce. Unlike crème brûlée, which boasts a hard caramelized crust, crème caramel features a smooth, glossy caramel topping. This dessert was a mainstay in European restaurants for years, owing to its ability to be prepared ahead of time.

The term "crème" translates to custard in French, and expressions such as "crème renversée" and "crema volteada" emphasize the fact that the custard is inverted when served. To craft crème caramel, caramelized sugar syrup is first poured into a mold, followed by the custard mixture. It’s typically cooked in a bain-marie (a water bath) to achieve a smooth, creamy texture. The custard can be infused with flavors like vanilla, cinnamon, or lemon peel to enhance its complexity.

There are also quick versions made with "instant flan powder" which use agar or carrageenan instead of eggs to thicken the dessert. Globally, numerous regional variations of crème caramel exist. For instance, in Puerto Rico, coconut-based versions are popular, while in Croatia, it might be flavored with Dubrovnik liqueur. The dessert is also cherished in countries such as India, Japan, Malaysia, the Philippines, Vietnam, and throughout Latin America, including Brazil, Venezuela, Costa Rica, Cuba, the Dominican Republic, Mexico, and Peru.

In the Philippines, there's a richer variant known as "leche flan" made with condensed milk and extra egg yolks, and it’s often steamed in oval-shaped tin molds. In Japan, you can find packaged crème caramel, called "purin" available in convenience stores. In Mexico, flan is a beloved dessert, with variations like "Flan Napolitano" that includes cream cheese for added creaminess.