What are the differences and similarities among Crème Caramel, Crème Brulee, pot de crème and “Spanish” style Flan.
All are made with different combinations of milk and cream products. All are thickened with eggs, vanilla or other flavoring added, and sweetened if basic ingredients like sweetened condensed milk aren’t included.
Traditional Spanish style flans* are versions of Crème Caramel. Both begin with a coating of freshly made caramel on the bottoms of ramekins or pie plate then filled with well blended custard. They are oven finished, baked in a water bath. Once cooled, plated; flipped over, caramel sauce is allowed to drizzle and coat.
Crème Brulee is the richest, made with heavy cream. After chilled and set, they are topped with sugar(s) and charred under a broiler or with a torch forming a somewhat mirrored coating.
Pot de crème, "pot of cream" is a traditional French desert. Flavored custard is prepared stovetop and baked in cups or ramekins in a water bath partially up their sides.
*Obviously this discussion is an over simplification. There are many versions, flavors, and techniques that can be and are often incorporated.
Note: Origin of flan has been disputed but has been around for centuries. “Flan” also refers to tarts; not only deserts but food tarts. I often refer to flans as “Spanish”. Modern recipes for Spanish areas often call for evaporated and sweetened condensed milk. Some substitute coconut cream or other milks.
This is another "Non-Traditional" flan preparation flavored with Amaretto. Custard is baked without caramel on the bottom, when served, topped.
Custard
Amaretto Sauce
*Less expensive brands, DEKUYPER AMERETTO or similar