Desserts
Classic Tiramisu
The Venetian classic, built on a properly cooked zabaglione so it sets firm without gelatine and carries no raw-egg…
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Ingredient
All 1409 recipes
Cream recipes
Enriching a sauce, or the whole dessert. 135 recipes on the site call for cream.
Cream recipes — all 135 recipes
Dinner
Chicken Tikka Masala
Charred yogurt-marinated chicken folded into a silky, gently spiced tomato-cream sauce — the most ordered curry in…
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Dinner
Butter Chicken (Murgh Makhani)
Delhi's murgh makhani: tandoori chicken finished in a sauce of tomatoes, butter and cream, balanced with a whisper…
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Desserts
New York Cheesecake
Dense, tall and creamy with a faint tang, on a buttery biscuit base. The water bath and a slow cool in the…
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Desserts
Molten Chocolate Lava Cake
Individual chocolate cakes with a liquid centre, from oven to table in twenty minutes. The whole trick is pulling…
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Desserts
Crème Brûlée
A vanilla custard so smooth it barely holds a spoon, under a sheet of caramel thin enough to crack with a tap. The…
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Dinner
Dal Makhani
Black urad lentils and kidney beans simmered overnight, then finished with butter and cream until the dal is almost…
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Desserts
Tres Leches Cake
A light sponge soaked in three milks until it is completely saturated yet somehow not soggy, topped with softly…
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Breakfast
Brioche French Toast
Thick brioche soaked long enough to reach the centre, cooked slowly so the custard sets rather than scrambles. It is…
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Breakfast
Three-Egg Omelette
Three eggs, butter, and about ninety seconds. The French rolled style has no colour at all and a barely-set centre…
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Dinner
Chicken Pot Pie
Chicken and vegetables in a velvety sauce under an all-butter pastry lid that shatters when you break through it…
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Dinner
Chicken Korma
The mildest of the great Mughlai curries and the most technically demanding: chicken in a pale, fragrant sauce built…
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Desserts
Cinnamon Churros
Ridged, crackling churros dusted in cinnamon sugar with a pot of dark chocolate for dipping. The dough is a simple…
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Baking
Vanilla Cupcakes
Light vanilla cupcakes with a flat-ish top for frosting, made by the reverse-creaming method that coats the flour in…
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Dinner
Palak Paneer
Cubes of golden-fried paneer suspended in a vividly green spinach gravy. The trick to that colour is blanching and…
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Holiday Specials
Classic Pumpkin Pie
A silky custard pie with proper spice and a blind-baked base that stays crisp. Cooking the purée down first…
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Dinner
Swedish Meatballs
Small, tender meatballs in a creamy pan gravy, served with lingonberry jam and mashed potato. The bread-and-cream…
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Desserts
Vanilla Gelato
Proper Italian gelato: less fat, less air and served warmer than ice cream, which is why it tastes so much more…
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Desserts
French Macarons
The Parisian macaron, with smooth domed shells, ruffled feet and a chewy centre. This uses the more forgiving French…
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Desserts
Pavlova
A meringue with a crisp shell and a soft marshmallow middle, baked low, cooled slowly in the oven, and topped with…
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Desserts
Sticky Toffee Pudding
A dark, date-sweetened sponge drenched in toffee sauce and served with cream. Blitzing the dates into a purée is…
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Lunch
Quiche Lorraine
The original quiche has no cheese in it, and once you taste this custard — barely set, heavy on cream, studded with…
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Baking
Victoria Sponge
Two golden sponge layers with jam and cream between, dusted with caster sugar. Named for a queen who took it with…
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Dinner
Gratin Dauphinois
Waxy potatoes simmered in garlicky cream and baked until the top is bronzed and the layers have fused into something…
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Healthy
Creamy Tomato Soup
Roasting the tomatoes first concentrates them into something far deeper than a stovetop soup, and a splash of cream…
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Desserts
Key Lime Pie
Sharp, silky lime custard in a buttery graham crust, set by nothing but the chemical reaction between lime juice and…
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Desserts
Profiteroles
Choux buns filled with cold vanilla cream and drowned in hot dark chocolate sauce. The temperature contrast is the…
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Breakfast
Loaded Breakfast Burrito
Soft scrambled eggs, crisp potatoes, sausage and cheese rolled tight in a griddled tortilla. Built properly it holds…
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Drinks
French-Style Hot Chocolate
Real chocolate melted into milk and cream until it is thick enough to coat a spoon — closer to a drinking ganache…
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Dinner
Moules Marinières
Mussels steamed open in white wine, shallots and parsley in under ten minutes. The broth they release is the sauce…
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Desserts
Eton Mess
Crushed meringue, whipped cream and macerated strawberries folded together fifteen minutes before serving. Reputedly…
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Desserts
Black Forest Cake
Chocolate sponge soaked in kirsch, layered with sour cherries and unsweetened whipped cream, finished with chocolate…
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Dinner
Tartiflette
A Savoyard mountain bake of potatoes, lardons and onions buried under a whole halved Reblochon, which melts down…
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Desserts
Apple Tarte Tatin
Apples caramelised in butter and sugar directly in the pan, covered with pastry and baked, then flipped to reveal a…
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Desserts
Boston Cream Pie
Not a pie at all — two layers of sponge with vanilla pastry cream between them and a chocolate glaze poured over the…
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Lunch
New England Clam Chowder
A proper white chowder — thickened with potato starch and a light roux rather than a bucket of cream — with sweet…
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Dinner
Malai Kofta
Paneer and potato dumplings, deep fried until golden, resting in a rich cashew and tomato gravy. The centrepiece of…
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Desserts
English Trifle
Sponge soaked in sherry, a layer of fruit, proper custard set over the top and a thick raft of whipped cream. Built…
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Dinner
Shahi Paneer
Paneer in a pale, fragrant gravy of cashews, cream and melon seeds, scented with cardamom and rose. Mughlai cooking…
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Desserts
Vanilla Panna Cotta
A vanilla panna cotta set at the exact edge of collapse, so it wobbles under a spoon and melts on the tongue. Five…
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Desserts
Cherry Clafoutis
A Limousin dessert somewhere between a flan and a pancake: cherries dropped into a loose batter and baked until it…
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Desserts
Bread and Butter Pudding
Buttered bread layered with raisins, soaked in vanilla custard and baked until the peaks are crisp and the middle is…
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Desserts
Chocolate Éclairs
Crisp choux shells, split and piped full of vanilla crème pâtissière, capped with a dark chocolate glaze that sets…
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Baking
Lamingtons
Squares of day-old butter sponge dipped in thin chocolate icing and rolled in desiccated coconut, sometimes split…
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Desserts
Pots de Crème
Small pots of dark chocolate custard, baked in a bain-marie until barely set and eaten cold with a spoon. Three…
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Dinner
Haggis, Neeps and Tatties
Haggis baked in its skin, served with mashed swede and mashed potato and a whisky cream sauce poured over the lot.
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Breakfast
Blini with Soured Cream
Small yeasted buckwheat pancakes, thicker and more savoury than a crêpe, served warm with soured cream and whatever…
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Dinner
Blanquette de Veau
France's great white stew: veal poached with aromatics, the broth turned into a velouté enriched with cream and egg…
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Dinner
Colcannon
Mashed potato beaten with buttery kale or cabbage and spring onions, with a well of melted butter in the middle of…
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Desserts
Prinsesstårta
Sponge, raspberry jam, pastry cream and a great dome of whipped cream, all wrapped in a sheet of green marzipan with…
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Dinner
Francesinha
Porto's sandwich: steak, sausage and ham between bread, wrapped in melted cheese and flooded with a beer and tomato…
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Quick Meals
Welsh Rarebit
A thick, savoury cheese sauce spiked with mustard, ale and Worcestershire, spread on toast and grilled until…
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Desserts
Malva Pudding
A sticky apricot jam sponge with a hot cream and butter sauce poured over it the moment it leaves the oven, so it…
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Desserts
Cranachan
Toasted oats, whisky, honey, cream and raspberries layered in a glass. Assembled in ten minutes and traditionally…
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Dinner
Lohikeitto
Finnish salmon soup: potatoes and leek in a light stock, cream stirred in, salmon poached off the heat, and dill…
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Appetizers
Coquilles Saint-Jacques
Scallops poached in wine, folded into a mushroom velouté, piped back into their shells under Gruyère and browned. A…
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Lunch
Cullen Skink
Smoked haddock, potato and onion in a thick milk soup from the Moray coast. Four ingredients, and all of them have…
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Dinner
Ajiaco
Bogotá chicken and potato soup, thickened by three kinds of potato breaking down at different rates, with guascas…
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Dinner
Svíčková
Beef sirloin larded with bacon and pot-roasted on a bed of root vegetables, the whole lot blended into a thick cream…
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Appetizers
Toast Skagen
Prawns folded into dill mayonnaise with a squeeze of lemon, piled on a round of butter-fried bread and topped with…
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Desserts
Malabi
A set milk pudding perfumed with rose water, poured into glasses and topped with red syrup, coconut and crushed…
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Dinner
Norwegian Fish Soup
Salmon and white fish poached at the last minute in a creamy soup built on fish stock, root vegetables and a splash…
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Desserts
Krumkake
Thin, crisp waffle cones pressed in a patterned iron and rolled around a wooden cone while still hot. Filled with…
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Breakfast
Smoked Salmon Scrambled Eggs
Eggs scrambled slowly over low heat until barely set, with smoked salmon folded in off the heat and plenty of dill —…
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Quick Meals
Flammkuchen
Alsatian tarte flambée: a cracker-thin base with no yeast, spread with crème fraîche and covered with onion and…
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Desserts
Classic Chocolate Layer Cake
The birthday cake standard: three dark, tender layers made with cocoa bloomed in boiling coffee, under a silky…
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Baking
Sour Cream Bundt Cake
A sour cream bundt with a fine, damp crumb and a lemon glaze that sets to a thin shell. The tin does the decorating…
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Desserts
Burnt Basque Cheesecake
The tarta de queso from La Viña in San Sebastián: no base, no water bath, and a deliberately scorched top over a…
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Breakfast
Cinnamon Streusel Coffee Cake
The American coffee cake, which contains no coffee: a sour cream crumb cake with a thick cinnamon streusel on top…
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Dinner
Chicken Alfredo
Seared chicken over fettuccine in a sauce built from butter, cream and a great deal of real Parmigiano, emulsified…
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Dinner
Penne alla Vodka
The pink sauce, done properly: tomato purée cooked hard until it darkens, vodka to carry the aromatics, and cream…
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Lunch
Broccoli Cheddar Soup
Thick, orange and unapologetic, with half the broccoli blended into the base and half left in pieces. The cheese…
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Dinner
Lobster Bisque
The shells are the recipe. They are roasted, simmered into a stock, and that stock is reduced hard before any cream…
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Breakfast
Vegetable Frittata
Eggs started on the hob and finished under a grill, with the vegetables cooked properly first so they do not water…
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Dinner
Creamy Mashed Potatoes
Floury potatoes, a ricer, and butter before milk. The order matters more than the quantities, and it is the reason…
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Holiday Specials
Green Bean Casserole
The Thanksgiving standard rebuilt from ingredients rather than tins: a real mushroom velouté, blanched beans that…
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Dinner
Creamed Spinach
The steakhouse side: spinach wrung dry, folded into a nutmeg-scented béchamel and finished with Parmigiano…
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Desserts
Chocolate Mousse
Four ingredients and no gelatine: melted chocolate, egg yolks, whipped whites and a little cream. The air is all…
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Desserts
Banana Pudding
Layers of vanilla wafers, sliced banana and a real cooked custard, left overnight so the biscuits soften into cake…
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Desserts
Strawberry Shortcake
Sweet, craggy biscuits rather than sponge, split while warm and piled with macerated strawberries and barely-whipped…
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Holiday Specials
Bread Sauce
Milk infused with onion, clove and bay, then thickened with nothing but breadcrumbs. Older than gravy, better than…
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Holiday Specials
Bûche de Noël
A rolled chocolate sponge filled with cream, coated in ganache and dragged with a fork into bark. The sponge is…
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Drinks
Eggnog
A cooked custard base rather than raw eggs, spiked and chilled overnight. Thick enough to coat a spoon and nothing…
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Drinks
Irish Coffee
Hot sweetened coffee under a float of cream so lightly whipped it pours. The drink is taken through the cream…
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Breakfast
Bacon and Cheddar Egg Bites
Cooked in a bain-marie so they set like custard rather than scrambling into rubber. Twelve of them, and they reheat…
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Dinner
Stoemp
Belgian mash with vegetables crushed through it rather than blended in, so it stays coarse and flecked. A side dish…
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Desserts
Layali Lubnan
Lebanese nights: a semolina layer, a thick cream layer, syrup and nuts. Assembled in a dish and cut into squares…
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Desserts
Atayef Asafiri
Little pancakes cooked on one side only, folded round thick cream and left open at one end so the pistachio shows…
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Desserts
Halawet el Jibn
A stretchy semolina and cheese dough rolled around cream and soaked in syrup. Somewhere between a pastry and a sweet…
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Desserts
Znoud el Sit
Filo fingers filled with thick cream, fried and dropped straight into cold syrup. The name means "the lady's upper…
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Desserts
Om Ali
Torn pastry baked in sweetened milk with nuts and coconut until the top blisters and the bottom turns to custard…
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Desserts
Kunafa bil Manga
Shredded kunafa pastry baked crisp and layered with cream and fresh mango. A modern Cairo dessert, everywhere since…
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Lunch
Vichyssoise
Leek and potato soup enriched with cream and served cold. Invented in New York by a French chef, which the French…
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Lunch
Potage Parmentier
The hot original that vichyssoise is a chilled version of: leeks, potatoes, water and butter. Julia Child called it…
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Quick Meals
Rognons à la Moutarde
Lamb kidneys seared hard and finished in a mustard cream sauce. Fifteen minutes, and the kidneys must leave the pan…
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Dinner
Quenelles de Brochet
Pike beaten with choux paste into weightless dumplings, poached and baked in a crayfish sauce. Lyon, and one of the…
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Dinner
Bouchée à la Reine
Puff pastry cases filled with chicken, sweetbreads and mushrooms in a cream sauce. Named for Queen Marie…
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Dinner
Moules Frites
Mussels steamed open in white wine with shallots, and chips fried twice. The mussel liquor is the sauce and should…
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Dinner
Sole Normande
Sole poached in cider and cream with mussels and prawns. Normandy, so cider and cream rather than wine and butter.
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Dinner
Aligot
Potato purée beaten with fresh tomme until it becomes elastic enough to lift in ropes. From the Aubrac, and the…
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Dinner
Gratin de Courgettes
Courgettes cooked down with rice and bound with egg and cheese, from Provence. The rice is cooked in the courgette…
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Dinner
Tarte Flambée
Alsatian flatbread with fromage blanc, onion and bacon, baked in two minutes at the top of a furnace-hot oven. Thin…
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Desserts
Tarte Normande
Apples baked into an almond custard in a pastry case, with Calvados. Wetter and richer than a plain apple tart and…
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Desserts
Flan Parisien
A deep custard tart with a thick, wobbling set and a scorched top. Sold by the slab in every French bakery and…
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Desserts
Opéra
Six layers: almond sponge soaked in coffee syrup, coffee buttercream, chocolate ganache, repeated, and a poured…
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Desserts
Dacquoise
Discs of nut meringue layered with buttercream. Chewy rather than crisp, which is what separates it from a vacherin.
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Desserts
Mont-Blanc
Chestnut purée pushed through a ricer into vermicelli over meringue and cream, made to look like the mountain. Piped…
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Desserts
Baba au Rhum
A yeasted sponge soaked until it is saturated with rum syrup. It should be heavy with it — a dry baba is a failed one.
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Desserts
Crème Caramel
Baked custard turned out so the caramel runs down it. The caramel goes into the moulds first and dissolves into a…
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Desserts
Riz au Lait
Rice cooked slowly in vanilla milk until it is creamy but the grains still hold. Served warm in the bowl it was…
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Dinner
Strozzapreti alla Boscaiola
Hand-rolled twists in a boscaiola of mushrooms, sausage and cream. The name means priest-stranglers and nobody has a…
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Baking
Maritozzo
A soft sweet bun split almost in half and packed with an absurd quantity of whipped cream, then cut flush with a…
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Lunch
Leek and Potato Soup
Four ingredients, twenty minutes on the stove, and better than almost anything more complicated. The soup to know by…
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Appetizers
Scotch Woodcock
Scrambled egg on anchovy toast, and there has never been any woodcock in it. Churchill ate it, the House of Commons…
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Dinner
Stargazy Pie
A Cornish fish pie with the heads of the pilchards poking through the crust to look at the sky. It sounds like a…
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Dinner
Fish Pie
White fish, smoked fish and prawns under mashed potato, in a sauce made from the milk the fish poached in. The mash…
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Dinner
Chicken and Leek Pie
Poached chicken and slow-cooked leeks under a proper pastry lid, in a sauce made from the poaching liquid. A pie…
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Dinner
Rabbit Pie
Rabbit braised with bacon and cider until it falls off the bone, then baked under pastry. The most-eaten meat in…
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Lunch
Watercress Soup
Watercress cooked for ninety seconds and blended immediately, which is what keeps it the colour of a wet lawn…
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Lunch
Coronation Chicken
Cold chicken in a curried, apricot-sweetened mayonnaise, invented for the 1953 coronation lunch. Ruined by every…
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Baking
Treacle Tart
Golden syrup, breadcrumbs and lemon in a pastry case, under a lattice. Sweet enough to make your teeth ache and the…
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Desserts
Rhubarb Fool
Roasted rhubarb folded through whipped cream so it stays in ribbons rather than turning the whole thing pink…
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Desserts
Baked Rice Pudding
Pudding rice, milk, sugar and nutmeg baked for two hours until a brown skin forms on top. The skin is the entire…
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Desserts
Syllabub
Cream whipped with sweet wine, brandy and lemon until it holds. Elizabethan, requires no heat, and takes about ten…
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Desserts
Banoffee Pie
Toffee made from a tin of condensed milk, bananas, and a great deal of cream, on a biscuit base. Invented in a…
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Baking
Custard Tart
A pastry case filled with set egg custard and grated nutmeg. Nothing to hide behind, which is why it is the tart…
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Desserts
Lemon Posset
Cream, sugar and lemon juice, boiled for three minutes and left to set. Three ingredients, no gelatine, no eggs, and…
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Dinner
Paneer Butter Masala
Paneer in a glossy tomato and cashew gravy, finished with butter and cream. The restaurant dish people try to…
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Breakfast
Perfect Scrambled Eggs
Eggs cooked slowly with butter until they set in soft curds. Eleven minutes and there is nothing else in them.
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Lunch
Corn Chowder
Sweetcorn simmered in a thin broth with potato and finished with cream. Forty-five minutes, and the cobs go in the…
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Dinner
Moules Marinière
Mussels steamed open in white wine, shallot and parsley, in the time it takes to lay the table.
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Dinner
Paneer Tikka Masala
Paneer charred under a grill first, then folded into a tomato gravy. The char is what separates it from every other…
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Breakfast
Cheesy Grits
Coarse cornmeal cooked slowly in milk and stock until creamy, finished with butter and cheese. Thirty minutes.
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Baking
Monkey Bread
Balls of enriched dough rolled in cinnamon sugar, stacked in a ring tin and baked so they pull apart in a caramel.
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Desserts
Black Forest Gateau
Chocolate sponge soaked in kirsch, layered with cherries and cream. The kirsch is not optional and never was.
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