"Cream of egg." A sweet egg custard cream served as a dessert.

"Cold cream of black grapes." Black grapes puréed and mixed with flour and sugar, cooked slowly until thickened. The mixture is poured into moulds and chilled.

"Fried custard." A dish from the Veneto of custard, chilled, cut into shapes, usually diamonds, dipped in egg whites and breadcrumbs, fried and dusted with sugar. May be served as a savoury version with meat as well.

Soft ice cream

Hazelnuts and chocolate puréed and made into a creamy spread.

A purée of chocolate and hazelnuts used as a filling in chocolates.

"English cream." A light egg custard sauce, made with egg yolks, milk and flavored with vanilla.

"Coffee cream." Single cream.

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

"Reinforced cream." The commonly found 'biancomangiare' made with a creamy pouring consistency.