crème

food

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Last updated

June 25, 2026

Quick Summary

The term "crème" has multiple culinary meanings. It can refer to a sweet liqueur, or more commonly, to cream or a preparation made with or resembling cream used in cooking.1

In cooking, "crème" is often associated with custards. Custard is a mixture of eggs, milk, sugar, and flavorings that thickens when heated due to egg protein coagulation. Specific examples include:2
* Crème caramel (also known as flan) is a custard baked in a dish with caramelized sugar.2
* Crème brûlée is a custard with a caramelized sugar crust.2
* Crème anglaise is a boiled custard used as a sauce for fruits and pastries.2

Additionally, "crème fraîche" is a French product made from heavy cream thickened and slightly soured with buttermilk, often served with fruit. It has a nutty flavor and is used in cooking.34

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Fondant
…of most chocolate-covered and crystallized crèmes (which themselves are sometimes called “fondants”), is made by mechanically beating a solution supersaturated with sugar, so that minute sugar crystals are deposited throughout the remaining syrup phase. These form an opaque, white, smooth paste that can be melted, flavoured, and coloured. Syrup made…
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…of most chocolate-covered and crystallized crèmes (which themselves are sometimes called “fondants”), is made by mechanically beating a solution supersaturated with sugar, so that minute sugar crystals are deposited throughout the remaining syrup phase. These form an opaque, white, smooth paste that can be melted, flavoured, and coloured. Syrup made…
Read More