Around the world in... caramel gold

The world knows that something very special happens when you simply heat sugar.

Source: Murdoch Books / Joanna Yee

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.

Philippines: Cassava cake and Leche flan

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

A coconut caramel topping sends the Filipino cassava cake into the stratosphere of memorable cakes. It looks a treat, but this is a surprisingly easy cake to make - especially if you have a blowtorch at the ready.

Leche flan is the Filipino take on the French crème caramel. Source: Feast magazine

The French influence on Filipino cuisine always produces good eats (banh mi, anyone?). Creamy, caramelly leche flan is up there with the best of them.

Pakistan: Bal mithai and Sohan caramel

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

Chewy caramels are made in many cultures, but perhaps Pakistan loves them the most. Bal mithai is caramel cooked down until it turns dark brown. The sweets are colloquially known as 'chocolate' and are easily as addictive.

Strong black coffee is all you need to balance these extra-sweet treats. Source: Murdoch Books / Joanna Yee

Equally irresistible with a cuppa are Pakistan's disks of bright caramel flavoured with honey, saffron, pistachios and almonds.

Guinea: Tarte caramélisée aux mangues et bananes

A caramel mango and banana tart lusciously brings two cultures together. Source: Brett Stevens

The West African republic of Guinea’s food culture has been heavily influenced by its colonial past, and this dark, caramelised fruit tart – flavoured with rum and vanilla, and cousin to the French classic, tarte Tatin – is its embodiment.

Spain: Crema Catalana

Crema Catalana originated in Catalonia as a special occasion dish, but is now popular all over Spain year-round. Source: Ebury Press / Dan Jones

France's version of the caramel-topped dessert may be better known (see below), but it is actually the crema Catalana that came first. The zesty Spanish version is spiced with citrus and cinnamon and chilled to set, not baked.

France: Crème brûlée and Tarte tartin

These cream puffs are filled with an orange-scented mascarpone cream and sparkle with a coat of crunchy caramel. Source: Samantha Seneviratne

So, this recipe is the cream puffs version of a classic French crème brûlée. It's like the merging of two great families to form the one, true Dynasty to rule them all. Puffy, but with a cracking caramel shell.

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

The French tart to rival any other, tarte tartin is worth every moment of practice to get it just right.

Germany: Bienenstich

Bienenstich is made in three tiers: brioche, crème pâtissière filling and a honey caramel topping. Source: Murdoch Books

The caramel nut topping is what makes a bees sting cake so darn irresistible. Allegedly a bee was so attracted to this magical caramel that the baker who invented it was stung... we're pretty sure he knew that it was worth every painful moment.

Scandinavia: Toscakake

The toscakake delivers maximum deliciousness for minimum effort. Source: Alan Benson

Both Sweden and Denmark have a version of this buttery cake with the nutty, caramel topping. The caramel seeps into the flaked almonds, turning the top into a giant Florentine-style biscuit.

Britain: Sticky toffee pudding

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

It's not many who take a bite of sticky toffee pudding and don't head straight back in for more. Anyone who says it's "too rich" just hasn't dolloped on enough cream or ice cream.

Brazil: Brigadeiros

Let's get this party started. Source: Feast magazine

In Brazil, a party isn’t a party unless there are plates of these little chocolate caramel sweets called brigadeiros. The texture is like a cross between a soft caramel and a chocolate truffle.

Argentina: Dulce de leche

A spoonful straight out of the jar also does very nicely, thank you. Source: Rachel Tolosa Paz

Dulce de leche is the ultimate in rich caramels so naturally, it's eaten with everything in Argentina. On toast for breakfast, on flans, pancakes and cakes. It's probably good on barbecued rump as well.

Venezuela: Torta de tres leche

This wonderful cake is well-loved across South America. Source: Alan Benson

Three milks cake is loved across South America, but especially in Venezuela. Its popularity soared in from the 1850s when Nestle printed a copy of the recipe on the label of their evaporated milk products. The layers of sponge, custard and meringue were understandably very quick to win hearts.

Mexico: Cajeta casera and chocoflan

Cajeta has a deep, nutty flavour with a hint of tartness brought by the goat's milk. Source: Ellen Silverman

Cajeta casera is Mexico's version of dulce de leche, but it's made with goat's milk and is caramelised until extra-dark and sticky.

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

Chocoflan is three layers of decadence and, of course, the caramel is right at the top.

America: Caramel salted popcorn and Butterscotch pudding

Add some peanuts in with your popcorn to really make the caramel crunch. Source: Petrina Tinslay

If you can remember the heaven of eating Lolly Gobble Bliss Bombs, you will know just how good caramel salted popcorn can be.

Silky smooth bourbon-butterscotch puddings topped with freshly whipped cream, crumbled graham crackers and... crispy bacon bits. Source: Brooke Bass

Use brown sugar to make your caramel and you hit butterscotch territory. Adding a silky-smooth bourbon whiskey turns it into a butterscotch pudding worthy of celebration.

Australia: Caramel slice

Delve into this timeless favourite that is a delicious combo of crunchy, biscuity base, gooey caramel filling and glossy chocolate coating. Source: China Squirrel

Returning home to a caramel slice is unbeatable. It's also known as 'millionaire's shortbread', named by the Scots in honour of its rich, decadence. The addition of salted peanuts here surely turns this sweet treat into billionaire's shortbread.