Crème brûlée in France, dulce de leche in Argentina, bal mithai in Pakistan and the Filipino leche flan, caramel has stamped its passport many times.
Sit back, relax and enjoy a swim across an ocean of caramel gold.
Also known as cassava bibingka, this Filipino classic is characterised by a springy, elastic texture and the crunchy coconut caramel on top. Source: Danielle Abou Karam
Leche flan is the Filipino take on the French crème caramel. Source: Feast magazine
Covered in sugar nibs and flavoured with saffron and cardamom, bal mithai makes a delightful treat with a cup of strong chai. Source: Murdoch Books / Joanna Yee
Strong black coffee is all you need to balance these extra-sweet treats. Source: Murdoch Books / Joanna Yee
A caramel mango and banana tart lusciously brings two cultures together. Source: Brett Stevens
Crema Catalana originated in Catalonia as a special occasion dish, but is now popular all over Spain year-round. Source: Ebury Press / Dan Jones
These cream puffs are filled with an orange-scented mascarpone cream and sparkle with a coat of crunchy caramel. Source: Samantha Seneviratne
This is Mark Best's version of the French paradigm - the sweet caramel is set to almost, but not quite, toffee-consistency. Source: Adam Liaw
Bienenstich is made in three tiers: brioche, crème pâtissière filling and a honey caramel topping. Source: Murdoch Books
The toscakake delivers maximum deliciousness for minimum effort. Source: Alan Benson
It is said that the sticky toffee pudding was invented in the 1960s by one Francis Coulson, who called it an ‘icky sticky toffee sponge’. Source: Mudoch Books / Regula Ysewijn
Let's get this party started. Source: Feast magazine
A spoonful straight out of the jar also does very nicely, thank you. Source: Rachel Tolosa Paz
This wonderful cake is well-loved across South America. Source: Alan Benson
Cajeta has a deep, nutty flavour with a hint of tartness brought by the goat's milk. Source: Ellen Silverman
Chocoflan is also known as pastel impossible (impossible cake) – the moist chocolate cake and creamy custard layers completely swap spots during baking. Source: Alan Benson
Add some peanuts in with your popcorn to really make the caramel crunch. Source: Petrina Tinslay
Silky smooth bourbon-butterscotch puddings topped with freshly whipped cream, crumbled graham crackers and... crispy bacon bits. Source: Brooke Bass
Delve into this timeless favourite that is a delicious combo of crunchy, biscuity base, gooey caramel filling and glossy chocolate coating. Source: China Squirrel
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