Concept cluster: Food > Cream Varieties
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baker's chocolate
n
Unsweetened chocolate mostly used for cooking.
bittern
n
The saline substance added to soy milk to coagulate it as a primary step in the production of tofu.
blackcap
n
(cooking) An apple roasted until black, to be served in a dish of boiled custard.
bloom
n
(cooking) A white area of cocoa butter that forms on the surface of chocolate when warmed and cooled.
Bournville
n
A brand of dark chocolate produced by Cadbury at Bournville and named after the village.
BRAT
n
Initialism of bananas, rice, apple sauce, toast: the basis of a diet formerly recommended for an upset stomach.
Bromose
n
A dry non-dairy product made from nuts, invented in 1896 by John Harvey Kellogg as a vegetarian substitute for milk. It took the form of powder or tablets to be dissolved in water.
burnt cream
n
Synonym of crème brûlée
Cambridge cream
n
Synonym of crème brûlée
candied fruit
n
Any fruit that has been preserved by treatment with a sugar syrup and dried
candy corn
n
(US, Canada) A confection of sugar and corn syrup or honey, supposed to resemble a kernel of maize.
carob
n
A sweet chocolate-like confection made with the pulp of the fruit.
Chantilly cream
n
Whipped cream sweetened and flavoured with vanilla.
chocolate cake
n
A cake flavored with melted chocolate or chocolate powder.
clotted cream
n
A thick, sweet dairy product, made by skimming the thickened layer off the top of unhomogenized cream that has been heated and allowed to stand. Fat content is at least 55%.
cocoa butter
n
The fat that is extracted from the cocoa bean to make chocolate; it has a relatively sharp melting point so does not feel greasy when eaten.
compound chocolate
n
A product made from a combination of cocoa, vegetable fat, and sweeteners, used as a lower-cost alternative to chocolate.
coq au vin
n
(cooking) A dish of chicken cooked with wine (usually red wine) along with accompaniments such as mushrooms, onions and garlic.
cracker jacks
n
(English pluralia tantum) Popcorn coated in molasses.
cream of coconut
n
A thicker, sweetened, version of coconut cream (itself a thicker version of coconut milk), typically used for dessert and cocktail preparations.
creamed corn
n
A food consisting of cooked, partially pureed, sweet corn.
creamy
adj
Containing cream.
crema
n
A Mexican foodstuff, the Mexican version of crème fraîche or sour cream. Its fat content is usually higher than that of sour cream, and it is thinner and less sour.
creme
adj
Alternative spelling of crème [Synonym of cream]
creme brulee
n
Alternative spelling of crème brûlée [A dessert of custard, covered by a brittle layer of browned sugar.]
creme caramel
n
Alternative form of crème caramel [A baked custard with a soft caramel top.]
creme fraiche
n
Alternative spelling of crème fraîche [A slightly soured thick cream (generally less sour than sour cream).]
crème
n
(cooking) A very sugary, fluffy white cream derivative.
crème Chantilly
n
Chantilly cream
crème fraîche
n
A slightly soured thick cream (generally less sour than sour cream).
crémeux
n
(cooking) A smooth creamy sauce, custard, or pastry cream.
dark chocolate
n
(countable) A serving or a variety of this chocolate.
Devonshire cream
n
clotted cream
diable
adj
(postpositive) Flavored with hot spices.
diplomat cream
n
A mixture of whipped cream and pastry cream
Dolcelatte
n
Alternative form of dolcelatte [A mild, slightly sweet form of gorgonzola cheese.]
double cream
n
(UK, Ireland) A relatively thick cream suitable for pouring, whipping and piping.
fromage frais
n
Synonym of fromage blanc
frosting
n
(US) Icing, a sweet, often creamy and thick, covering for cakes and other baked goods.
fruit leather
n
Puréed fruit that has been poured on a flat surface to form a layer, then dehydrated, yielding a dry, thin, pliable food product that resembles a sheet of leather.
fruit salad
n
A canned mixture of chopped fruit in a syrup.
frutage
n
(obsolete) A confection made of fruit.
fudge
n
(US) Chocolate fudge.
gelatin
n
An edible jelly made from this material.
hard sauce
n
A rich sweet dessert sauce for puddings, made by creaming or beating butter and sugar with rum, brandy, whiskey, sherry, vanilla, or other flavourings.
heavy cream
n
(US standards of identity) Pasteurized cream at least 36 percent of which is milkfat, optionally homogenized, and optionally containing added flavor, nutritive sweetener, emulsifier, or stabilizer.
Icelandic yogurt
n
Synonym of skyr
jell
n
a jelly or gel
jocoque
n
A dairy product based on fermented milk, typical of Mexican cuisine; strained yogurt.
konfyt
n
(South Africa) A South African jam or fruit preserve.
melado
n
a mixture of sugar and molasses; crude sugar as it comes from the pans without being drained
mellowcreme
n
A sweet syrup made from corn syrup, honey and sugar, used in confectionery.
milk powder
n
(India) Cream.
mock cream
n
buttercream
molinillo
n
A traditional Mexican wood whisk that is twirled between the palms in order to stir hot beverages such as hot chocolate or cacao.
nougatine
n
Brown nougat, made from caramelized sugar
nut-brown butter
n
brown butter
oatmeal cake
n
An oatcake (type of biscuit made with oatmeal).
oil cake
n
A cake made with vegetable oil instead of butter.
orgeat
n
A sweet syrup made from sugar and almonds (or originally barley) and rose water or orange flower water.
pancake syrup
n
Syrup flavored with artificial maple flavoring.
peanut brittle
n
A type of brittle (confection) containing peanuts in a hard toffee.
penuchi
n
Alternative form of penuche [A fudge made from brown sugar, butter, milk, and often nuts.]
pistole
n
(by extension) A disc-shaped piece of chocolate, the size of a coin, designed for melting when cooking.
preserve
n
A sweet spread made of any of a variety of fruits.
quas
n
Alternative spelling of kvass [A fermented cereal-based low alcoholic beverage, often flavored with fruit, honey and herbs.]
Raisinet
n
A chocolate-covered raisin, usually one of the brand of the same name.
rice milk
n
(dated) Milk boiled and thickened with rice.
seafoam candy
n
(Canada, US) Honeycomb toffee.
soured cream
n
(Britain, Australia, Canada) A cream that has been soured and thickened by using Lactobacillus bacteria; used in soups, salads and meat dishes such as beef Stroganoff.
spicenut
n
A small crisp cake, highly spiced.
stiff peaks
n
(cooking) Firm tips (of whipping cream or egg whites) which have been beaten and are so aerated that they stand up straight.
strawberries and cream
n
A dish consisting of strawberries and whipped cream, often served with sugar on top.
sugarplum
n
Alternative spelling of sugar-plum [A round or oval sweet/piece of candy made of boiled sugar.]
tres leches
n
Three-milk cake.
Trinity cream
n
Synonym of crème brûlée
truffle butter
n
(cooking) Salted butter cooked together with sliced or grated truffles.
whipping cream
n
thick cream with a high butterfat content, which is suitable for whipping.
yoghurted
adj
Coated with yoghurt
yogourt
n
Canada spelling of yogurt
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