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13 relations: Bain-marie, Chocolate, Crème caramel, Cream, Custard, Dessert, Egg as food, Flan, France, List of French desserts, Milk, Vanilla, Yolk.
Bain-marie
A bain-marie (also known as a water bath or double boiler), a type of heated bath, is a piece of equipment used in science, industry, and cooking to heat materials gently and gradually to fixed temperatures, or to keep materials warm over a period of time.
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Chocolate
Chocolate is a typically sweet, usually brown food preparation of Theobroma cacao seeds, roasted and ground.
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Crème caramel
Crème caramel, flan, or caramel pudding is a custard dessert with a layer of soft caramel on top, as opposed to crème brûlée, which is pudding with a hard caramel top.
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Cream
Cream is a dairy product composed of the higher-butterfat layer skimmed from the top of milk before homogenization.
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Custard
Custard is a variety of culinary preparations based on a cooked mixture of milk or cream and egg yolk.
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Dessert
Dessert is a confectionery course that concludes a main meal.
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Egg as food
Eggs are laid by female animals of many different species, including birds, reptiles, amphibians, mammals, and fish, and have been eaten by humans for thousands of years.
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Flan
A flan, in English and other cuisines, is a dish with an open, rimmed pastry or sponge base containing a sweet or savoury filling.
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France
France, officially the French Republic (République française), is a sovereign state whose territory consists of metropolitan France in Western Europe, as well as several overseas regions and territories.
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List of French desserts
This is a list of desserts from the French cuisine.
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Milk
Milk is a white liquid produced by the mammary glands of mammals.
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Vanilla
Vanilla is a flavoring derived from orchids of the genus Vanilla, primarily from the Mexican species, flat-leaved vanilla (V. planifolia).
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Yolk
Among animals which produce one, the yolk (also known as the vitellus) is the nutrient-bearing portion of the egg whose primary function is to supply food for the development of the embryo.
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