crème

Crème is the French word for cream. In culinary use it designates dairy products with a substantial fat content that are used as ingredients, sauces, or garnishes, as well as prepared desserts that have a custard or whipped texture. The term derives from Latin creama and entered French in medieval times; in English usage it appears in compound names such as crème fraîche or crème brûlée.

Common varieties include crème fraîche, a cultured cream with about 30 percent fat that develops a tangy flavor; crème épaisse or crème entière, a thick or heavy cream with higher fat content; and crème chantilly, whipped cream often sweetened and vanilla-flavored. Specialized sauces include crème anglaise (a poured custard sauce), and desserts such as crème caramel (custard with caramel) and crème brûlée (baked custard with caramelized sugar). Non-dairy or alternative creams exist (soy, coconut, or almond creams) but may differ in flavor and texture.

In cooking, cream adds richness and body. It can be poured, whipped, or cooked into sauces; it thickens when heated, or becomes a custard when combined with eggs and sugar. Creams are sensitive to heat and acids, potentially curdling if overheated or boiled vigorously; stabilizers, careful tempering, or sugar can help prevent separation.

Production typically involves separating milk fat from skim milk, followed by pasteurization. Some creams are cultured to produce crème fraîche or sour-cream-like textures. Commercial creams may be homogenized to distribute fat evenly and extend shelf life. Storage varies by product; unopened cream is refrigerated and consumed before the marked expiry date.