A vanilla-flavoured custard pudding baked in butter linen moulds in a bain-Marie, turned out and eaten cold.
A light cream lightened with beaten egg whites, flavoured with liqueurs and used for filling choux puffs and pancakes. Particularly used in gâteau Saint-Honoré.
A small, unsalted, fresh cheese made with cow's milk. It has a pure white paste with a mild creamy flavour and is rindless. It is made in Nantais and Anjou. It is often home-made and eaten as a dessert, like ricotta, with fruit, or sugar and cream.
A dessert made by drawing a mixture of beaten egg whites and cream through muslin. Individual portions (les crémets) are served sprinkled with sugar and sometimes with raspberries and strawberries.
Corkwing. A type of wrasse, a small, marine fish (up to 15 cm (1 ft) in length) which is good in soups. The largest is the peacock wrasse.
