1. Term used for cream, custards, and desserts. Crème brûlée is a cream and egg custard with sugar sprinkled on top and caramelized under a hot grill; a traditional speciality of Trinity College, Cambridge, and also known as burnt cream or Cambridge cream. Crème caramel is topped with caramel. Crème Chantilly is whipped cream sweetened and flavoured with vanilla.
2. Various liqueurs, including: crème de bananes (banana); crème de cacao (chocolate); crème de café (coffee); crème de menthe (peppermint); crème de mûres (wild blackberries); crème de myrtilles (wild bilberries); crème de noix (green walnuts and honey); crème de violettes (violet petals).
