Crème (or creme) is a French word for 'cream', used in culinary terminology for various preparations: *

Cream Cream is a dairy product composed of the higher-fat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, eventually rises to the top. In the industrial production of cream, this process ...

, a high-fat dairy product made from milk * Custard, a cooked, usually sweet mixture of dairy and eggs *

Crème liqueur A crème liqueur is a liqueur that has a great deal of additional sugar added to the point that it has a near-syrup consistency. Unlike cream liqueurs, crème liqueurs include no cream in their ingredients. "Crème" in this case refers to the cons ...

, a sweet liqueur * Cream soups (french: potages crèmes), such as

crème Ninon Crème Ninon is a soup with a base of a heavy stock purée of green peas and dry champagne. It is flavoured with lemon and some dry sherry, as well as salt and pepper. Just before serving it is topped with some whipped cream and champagne. See ...

See also