crème caramel a sweet dish which is essentially a custard but, because there is no French term corresponding to custard and because it is seen as something originally French, is known as a crème. The entry for that term explains that a boiled custard is often served in France in little individual containers. If some caramel syrup is poured into the container before the custard is put in, and the custard is subsequently turned out when served, it will have a more interesting appearance and flavour; and will qualify as a crème caramel.
