Those outside of the US may not be familiar by this dish under this name, but may have come across it under two other common names for the dessert - flan (in Spanish and derived usage) and crème caramel.
This is a custard based dessert that is made in a mould. Sugar syrup (a mixture of sugar and water) is heated to the caramel stage and is poured into the mould first. Then, the custard itself, which is made from a mixture of egg yolk and either cream or milk, is poured on top of the caramel. The dish is then cooked by steaming, such as in a bain-marie or in a water bath in an oven. Once cooked, the finished dessert is turned over and removed from the mould so that the caramel is on the top.
The caramel itself is soft, rather than hard. The dish is comparatively easy to prepare in large quantities in advance, which resulted in it being very common in European restaurants for a time. The dish is quite delicate once cooked, so needs to be treated with care to avoid damaging it.
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