"Fried cream." Crème pâtissière chilled until it can be cut into slices, dipped in egg and breadcrumbs and fried and then sprinkled with icing sugar and rum.

Soft ice cream

Light cream. Single cream.

"Moulded cream." Baked custard made in a mould. These could be sweet as desserts or cream of fish, shellfish, meat, game or poultry mixed with aspic and cream.

Confectioner's cream or custard, a filling for pastries and cakes, made with eggs, flour, milk and sugar.

Double cream (US: heavy cream) flavoured with almonds and rum.

A custard filled with fresh fruits and egg whites.

Crème pâtissière flavoured with crushed praline, used to fill Paris-Brest and other pastries.

To add cream to a sauce or soup to add thickness and richness to the dish or, just as in English, to cream as in 'to cream butter'.

"Upside down cream." A custard flavoured with vanilla turned out of its mould.