Crema de zahar ars

Crème caramel , flan, caramel pudding, condensed milk pudding or caramel custard is a custard dessert with a layer of clear caramel sauce. Custard has a long documented history, but crème caramel or flan in its modern form, with soft caramel on top, and prepared and cooked using a bain-marie, is first documented in La cuisinière provençale by Jean Baptiste Reboul published in 1897. In the late 20th century, crème caramel was common in European restaurants. The food historian Alan Davidson speculates that this may have been because the dish could be prepared in bulk, in advance.

Source: Wikipedia