2638—Creams

Cold creams, served as entremets, belong to two very distinct classes:

(1) Cooked Creams, which are, in short, but a variety of custard.

(2) The Creams derived from natural, fresh cream, whipped and sugared, the generic type of which is Chantilly cream.

Cooked Creams are prepared either in special little pots, in small silver or porcelain bowls, or in moulds. Those prepared in moulds are turned out when they are quite cold, and are called “Crèmes renversées” to distinguish them from the first two kinds which are always served in the utensil in which they have cooked.

For all that, the term “Crème renversée” has grown somewhat obsolete, and the modern expression for this kind of custards is “Crème moulée.”

Crème au Caramel represents a perfect type of this class.

The custards served in their cooking-receptacles are more delicate than the others, because their preparation does not demand such a large quantity of eggs; but they are only served in the home, like English custard. For a stylish luncheon or dinner, moulded custards (Fr. crèmes moulées) are best.