cremas

Cremas, the plural of crema, is a term used in several languages to refer to a category of fat-rich dairy products derived from milk, as well as to a class of skin care products. In culinary contexts, crema denotes a smooth, emulsified dairy product that adds richness, moisture, and flavor to foods and drinks. The word crema can also denote a surface layer that forms on top of espresso during proper extraction.

In Latin American cuisine, crema often describes cultured dairy products similar to sour cream or crème fraîche. Mexican crema is typically mild and thinner than sour cream and is commonly used as a topping for soups, tacos, and dishes served with beans or rice. In Spain and other European contexts, crema may be used as a general term for cream products or for sauces and desserts that rely on milk cream, though terminology varies by country.

Cream is produced by separating fat from milk, pasteurizing the fat-rich portion, and sometimes fermenting or thinning it to achieve the desired texture. Fat content varies widely: heavy cream is around 36% milk fat in many markets, while light creams range from 18% to 30%.

Cosmetic creams are topical emulsions of water and oils, stabilized by emulsifiers, designed to moisturize, protect, and treat the skin. They include everyday moisturizers, medicated creams, and specialty formulations such as anti-aging products or sunscreens.

Storage: dairy creams should be refrigerated and consumed before the recommended shelf life; cosmetic creams should be stored as directed and kept away from heat and sunlight.