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.
In the food context, "crème" typically refers to a type of cream, which can be used in various dishes to add richness, creaminess, and flavor. Here are some examples of different types of "crème" in the culinary world:
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Crème fraîche: a French cultured cream that has a tangy, slightly sour taste. It's often used as a garnish or ingredient in sauces, soups, and dips.
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Crème anglaise: a classic French dessert sauce made with cream, egg yolks, and sugar. It's often used to accompany desserts like cakes, pies, and fruit tarts.
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Crème brûlée: a rich custard dessert that is traditionally flavored with vanilla and topped with a layer of caramelized sugar.
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Crème pâtissière: a French pastry cream made with milk, egg yolks, sugar, and cornstarch. It's commonly used as a filling for éclairs, cream puffs, and other pastries.
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Crème chantilly: sweetened whipped cream flavored with vanilla extract or other flavorings. It's often used to top desserts like cakes, pies, and ice cream.
Some similar things to "crème" in the food context include:
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Sauce: a liquid or semi-liquid condiment that is used to add flavor, moisture, or texture to a dish.
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Custard: a dessert made with milk, eggs, sugar, and flavorings, typically cooked on a stovetop or baked in the oven.
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Pudding: a sweet dessert typically made with milk, sugar, and a thickening agent like cornstarch or flour.
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Mousse: a light, fluffy dessert made with whipped cream or egg whites, often flavored with chocolate or fruit.
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Ganache: a mixture of chocolate and cream that is used as a filling or topping for cakes, pastries, and other desserts.