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Home » Technical Terms » Crèmes

Crèmes

Crème is the French word for “cream.”

It is used in many senses: actual dairy creams, custards, pastry fillings, liqueurs, etc.

  • Crème anglaise: custard;
  • Crème Brulé: a specific custard dessert;
  • Crème Caramel: a specific custard dessert with caramel at the bottom. If the caramel is on top, it gets called “crème renversée”;
  • Crème Chiboust; Crème Saint-Honoré: a pastry cream;
  • Crème d’Amandes: an almond-flavoured pastry filling;
  • Crème de: many liqueur names start with “Crème de”, indicating that they may have dairy cream in them or have a consistency as though they did;
  • Crème Frangipane: an almond-flavoured pastry filling;
  • Crème Fraiche: a dairy product, an actual cream;
  • Crème Glacé: ice cream;
  • Crème Patissière: a pastry cream;
  • Crème Plombières: another pastry cream.
This page first published: Sep 3, 2010 · Updated: Jun 5, 2018.

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