Glossary C

Crème (or creme) is a French word for 'cream', used in culinary terminology for various preparations. Cream, a high-fat dairy product made from milk.

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Creme Bavaroise is the French term for "Bavarian Vanilla Creme", a dessert made with thick egg custard mixed with cream and flavored with chocolate or fruits Originally, it is known in French as Fromage Bavarois.

Creme d'Asperges is the French cream of white asparagus soup with rice. It is made of white asparagus which is abundant in Europe during the spring time, chicken stock, rice and finished of with milk or cream. It is popularly known in other countries as Cream of Asparagus Soup and always available as a ready-made product.

Creme de Banane refers to the French sweet banana-flavored liqueur.

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Creme de Cacao refers to the French chocolate-flavored liqueur. Creme de Cacao is produce in colorless and brown versions. It is useful in both the cocktail bar and the kitchen. It is also sometimes drunk through a layer of cream.

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Crème de Châtaigne is a French distinctive, sweet apéritif made from sweet chestnuts. Crème de Châtaigne is usually drunk with white wine as a novel alternative to Kir de Cassis. Crème de Châtaigne is one of the sweet chestnut products from the Lot Valley where sweet chestnuts are abundant.

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Creme de Cresson is a French dish, a cream of watercress soup. Cresson which is also known as Cresson d'eau is the French word for "Watercress", a kind of green leafy vegetable that can be made into soups, salads, and an ingredient for sandwiches.

Creme de Menthe is the French term which literally means "cream of mint" , actually refers to a "Mint Liqueur".

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Creme legere is the Italian term referring to light or single cream, a type of cream that has at least 18\% butterfat

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Cremona is referring to an Italian city situated in

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