Crème caramel, flan, or caramel custard is a rich
custard dessert with a layer of soft
caramel on top, as opposed to
crème brûlée, which is custard with a hard caramel top.Both 'crème brulee' and 'flan' are French names, though 'flan' more commonly means a custard
tart in French. The dish has spread across Europe and the world, and is known as 'flan' in Spanish-speaking countries. In the
United States, the dish is now best-known in a Latin American context, so is called flan; in
Europe, it is generally known as crème caramel. Food historian
Alan Davidson remarks,
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