Crème caramel

An imitation of crème caramel may be prepared from "instant flan powder", which is thickened with agar or carrageenan rather than eggs. In some Latin American countries, the true custard version is known as "milk flan" (flan de leche) or even "milk cheese", and the substitute version is known as just "flan".

Argentine flan and dulce de leche

In Argentina and Uruguay, crème caramel is usually eaten with dulce de leche, whipped cream, or both (flan mixto).

In Venezuela and Brazil, it is often made with condensed milk, milk, eggs, and sugar caramelized on top. The Venezuelan version is known as quesillo ("small cheese") and in Brazil, it is known as pudim, specifically pudim de leite ("milk pudding"). It can have variations of flavor, such as chocolate, coconut, paçoca (peanut candy), cheese, and others, being the condensed milk pudding a base recipe.

Also at most equatorial and Caribbean countries the inclusion of coconut, condensed milk and evaporated milk is widespread. The milk base may also be flavored with nuts, fruit, and so on.

In Chile, Leche asada[5][6] or 'roasted milk' is similar to Crème caramel because it is made with the same ingredients, but Leche asada has a less smooth texture and is baked directly, which creates a toasted layer on the surface. In Chile, it is often eaten with dulce de membrillo (quince jelly) or condensed milk.

Flan in Costa Rica often features coconut or coffee (flan de café).

Croatian rožata

In Croatia, rožata, rozata, rožada or rozada (pronounced [rǒʒaːta]) is flavored with the Dubrovnik liqueur rozalin (rose liqueur), which gives the cake its characteristic aroma. Modern variations include vanilla and other flavorings.[7]

Cuban flan (flan de Cuba) is made with the addition of the whites of two eggs and a cinnamon stick. A similar Cuban dish is Copa Lolita, a small caramel flan served with one or two scoops of vanilla ice cream. Other variations include coconut or rum raisin topping.

In the Dominican Republic, only egg yolks are used, mixed with vanilla, evaporated milk, and condensed milk. Coconut flan is known as quesillo.

Regional variations of crème caramel in France include:[8]

• Crème Renversée à la Normande: This variation of crème caramel is specific to the Normandy region of France. It is made with the addition of Calvados, an apple brandy produced in Normandy, which gives the dessert a distinct apple flavor.

• Crème Caramel à la Bretonne: This variation hails from Brittany and is made with the addition of salted butter, which adds a savory element to the dessert. The salted butter caramelizes with the sugar to create a unique flavor profile.

• Crème Caramel à la Provençale: In the Provence region, crème caramel is often flavored with lavender or orange blossom water, giving it a floral and aromatic twist.

• Crème Caramel à la Parisienne: This variation is commonly found in Parisian restaurants and is typically made with whole milk and egg yolks for a rich and creamy texture. It is often served in individual portions or as a large version.

Homemade caramel pudding, Mumbai

Caramel custard is popular, especially in the larger coastal cities, and in former Portuguese colonies such as Goa, Daman and Diu. Sometimes, masala chai is added on the side. It is a staple on restaurant menus in the beach resorts along India's coasts and also prepared regularly in the home kitchens of the Anglo-Indian Goan, Malayali, Mangalorean and Parsi communities.

Packaged crème caramel is ubiquitous in Japanese convenience stores under the name purin (プリン) (i.e., "pudding"), or custard pudding. The same kind of dessert is sold in convenience stores in Taiwan.

A slice of puding karamel

Caramel custard (locally knows as puding karamel or puding karamel kastard) is a very popular dessert in Malaysia. First introduced by the Portuguese in the 16th century and sold year-round today, this dessert is popular served in restaurants, cafes, hotels, and even Ramadan bazaars for breaking the fast.

Flan napolitano in Mexico

Flan is extremely popular in Mexico, being made at home, found pre-made at grocery stores, served in restaurants, and even vended on the streets. A variation of the dish called Flan Napolitano is made in some parts of Mexico where cream cheese is added to create a creamier consistency, though it is not as popular or wide spread. Flan's popularity among Mexican-Americans helped the dish become popular in the United States. Another variation is "Flan de Cajeta" which replaces the standard caramel with cajeta (milk caramel with a base of goat milk).

In Peru, crema volteada 'flipped cream'[9][10] may use condensed rather than regular milk.[11] Fruit may also be added, such as lucuma, custard apple, soursop, or granadilla.[12]

Philippine leche flan are characteristically oval-shaped due to the traditional use of tin molds known as llaneras.

In the Philippines, flan is known as leche flan (the local term for the originally Spanish flan de leche, literally "milk flan"), which is a heavier version of the Spanish dish, made with condensed milk and more egg yolks. Leche flan is usually steamed over an open flame or stove top in an oval-shaped tin mold known as llanera (also spelled lyanera) which is also used to make hardinera, although rarely it can also be baked. Leche flan is a staple dessert in celebratory feasts.[13][14]

An even heavier version, called tocino de cielo or tocino del cielo (Spanish for "heaven's bacon"), is similar, but has significantly more egg yolks and sugar.[15]

Leche flan is also commonly baked into pastries. The most common is the Filipino dessert flan cake or leche flan cake, a Filipino chiffon or sponge cake with a layer of leche flan on top.[16][17][18] It can similarly be baked into steamed cupcakes known as puto mamón, a combination known as puto flan.[19]

Portuguese Pudim Abade de Priscos

Known as Pudim flan, made with milk, eggs, caramelized sugar, and vanilla. Variations include orange or lemon zest, cinnamon, pineapple, Port wine, or even bacon as is the case with Pudim Abade de Priscos. It characteristically has a hole in the center.

Most Puerto Rican flans are based on eggs and milk. Egg white and egg yolks are beaten separately with sugar to achieve a light flan.

Flan cake is known as flancocho and has cream cheese added.

Spanish lime, piña colada, flan de calabaza, sesame seed milk, and breadfruit. All are uniquely Puerto Rican.

In Spain, Flan is a typical dessert that is often homemade and is also sold in grocery stores and restaurants with many variations. The best known version is the typical 'Flan de huevo' (egg flan), but there are many other versions, such as flan de queso, flan de leche, flan de vainilla, etc. In the original version, the flan has a layer of caramelised sugar that is sometimes crystallised to make it hard.

A cup of bánh lăng

Crème caramel was introduced by the French and is common in Vietnam. It is known as caramen, or kem caramel in northern Vietnam or bánh flan or kem flan in southern Vietnam. Variations include serving with black coffee poured on top, or browning the caramel past typical caramelization point to make a darker, more bitter "burnt caramel".