A French dessert that consists of rich custard baked in a mould that has had the sides of the mould coated with caramel prior to baking. When the chilled custard is served, it is removed from the mould displaying a caramelized coating that has been transferred when baked to the outside of the custard. This dessert is also known as a flan, crema caramella, or crème renversée. The origins of crème caramel are unclear and disputed – the French, the English, and the Spanish all claim to be the original inventors of the dish. Although the name is French, some say that the French adopted it from English custard. One thing that is absolutely undisputed is that it is delicious and one of our family favourites.