No, it’s mainly called Creme caramel, Panna cotta or Crema Catalan.
All three of these are actually different dishes.
The dish in the photo is called “creme caramel” to the French - but throughout Spain, the Latin Americas, and southeast asia, it is “flan”. The version of flan here has direct pedigree linking it to the cake also going by the same name - it was at some point merged. The custard was baked in or on the cake/pastry base. Over time, the two portions were made separately, and which portion got to keep the name has primarily been split along language/culture lines - those from French tradition use ‘flan’ for the cake, while those from Spanish tradition use ‘flan’ for the custard.
Flan or creme caramel is effectively a soft custard of milk and eggs, cooked in a special mold with a thin caramel in the bottom, then inverted to serve.
Panna Cotta is “cooked cream” and is made from cream thickened with gelatin. It is a thicker and heavier dessert, and is generally not served with caramel.
Creme Catalan is “almost identical” to Creme brulee, which is a custard - no caramel - that is then topped with a layer of toasted or broiled sugar, forming a hard crust. The only formal difference between Catalan and Brulee is that going by ‘official recipes’ the former uses milk, while the latter uses cream.
![[I ate] a silky sweet caramel pudding](https://i.imgur.com/LuvEimO.jpg){kind=link}
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*the correct amount of sugar
if I didn’t go to the gym 4 days a week i would definitely have diabetes
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All three of these are actually different dishes.
The dish in the photo is called “creme caramel” to the French - but throughout Spain, the Latin Americas, and southeast asia, it is “flan”. The version of flan here has direct pedigree linking it to the cake also going by the same name - it was at some point merged. The custard was baked in or on the cake/pastry base. Over time, the two portions were made separately, and which portion got to keep the name has primarily been split along language/culture lines - those from French tradition use ‘flan’ for the cake, while those from Spanish tradition use ‘flan’ for the custard.
Flan or creme caramel is effectively a soft custard of milk and eggs, cooked in a special mold with a thin caramel in the bottom, then inverted to serve.
Panna Cotta is “cooked cream” and is made from cream thickened with gelatin. It is a thicker and heavier dessert, and is generally not served with caramel.
Creme Catalan is “almost identical” to Creme brulee, which is a custard - no caramel - that is then topped with a layer of toasted or broiled sugar, forming a hard crust. The only formal difference between Catalan and Brulee is that going by ‘official recipes’ the former uses milk, while the latter uses cream.