crèmes

Crèmes are semi-solid emulsions used in cooking and cosmetics. The word derives from the French crème, meaning cream. In culinary contexts, crèmes are typically dairy-based preparations that provide texture, flavor, and richness. In cosmetics, crèmes are emulsion-based products formulated to moisturize, protect, and condition the skin.

In cooking, crèmes can serve as ingredients, desserts, or sauces. Classic dairy examples include crème fraîche, a cultured cream; crème anglaise, a pouring custard; crème pâtissière, a thick pastry cream; and crème brûlée or crème caramel, baked custards with caramel topping. Whipped crèmes such as crème chantilly are lightened with air.

In cosmetics, creams are typically oil-in-water or water-in-oil emulsions that deliver moisture and protective lipids to the skin. They commonly include an emollient phase (oils and esters), an aqueous phase (water or humectants like glycerin), emulsifiers, thickeners, and preservatives. Variants range from light day creams to richer night creams and specialized formulations for sensitive or aged skin.

Plant-based and synthetic alternatives are common, including formulations labeled as non-comedogenic or fragrance-free.

Safety and storage: dairy crèmes require refrigeration and have limited shelf life; cosmetic crèmes have shelf lives defined by preservatives and packaging.

The term crèmes therefore covers a broad class of semi-solid emulsions used for flavor, texture, and skin care.