Flan

So there you go, two approaches. The first one has the sugar in the condensed milk, and it didn't include salt.  The second one doesn't use condensed milk or cream. 

In other videos they compare this with stovetop custard and crème brûlée. The egg white gives it structure to hold up outside its container. Crème brûlée is all egg yolk and must stay in its container.

I had this one time in a Mexican restaurant and I was all, "Eh." 

Coulda woulda shoulda been lemon flavored or chocolate. And jazzed up with berries or whipped cream. Maybe served on top of a regular cake. It just seems forlorn and lonely. Like the jiggly cake, it needs something.