During the latter half of the 20th century, crème au caramel became as ubiquitous on restaurant dessert menus of the world as Irish pubs were on street-corners. And there is good reason for this: crème au caramel is delectable. It is also very simple to make and consists of only milk, eggs, sugar, and sometimes vanilla. As simple as it may be however, crème au caramel has a very complex-medium rich flavor profile.