What French dish is a baked egg custard with caramel topping?

Crème caramel is a baked egg custard with a layer of soft caramel topping. Sugar is first cooked into caramel and placed in the mold, then an egg-and-milk custard is poured over it and gently cooked, usually in a water bath.

When the dessert is chilled and inverted, the caramel melts into a glossy sauce over the smooth custard. The French name crème renversée au caramel means “upside-down cream with caramel,” describing this serving method. The water bath helps the custard cook evenly and reduces the risk of curdling.

Crème caramel is often confused with crème brûlée. Crème brûlée has a brittle, torched sugar crust formed on top after cooking, while crème caramel has liquid caramel sauce underneath the custard after it is turned out. Flan is frequently used as a regional or alternate name, especially in Spanish- and Latin American cuisines.