A French dessert that consists of rich custard baked in a mold that has had the sides of the mold coated with caramel prior to baking. When the chilled custard is served, it is removed from the mold displaying a caramelized coating that has been transferred when baked to the outside of the custard. This dessert is also known as a flan, crema caramella, or crème renversée.
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