Cremes

Cremes are creams or custards used as fillings and desserts, encompassing classics such as crème caramel, crème brûlée, and the sweet centres of filled confectionery. They are built on milk or cream thickened with eggs, starch, or gelatin, delivering smooth, rich textures that carry vanilla, chocolate, coffee, or fruit flavours. Their high moisture, moderate pH, and egg content make them potentially hazardous foods capable of supporting pathogen growth, so manufacture requires pasteurized ingredients, controlled cooking, rapid cooling, and refrigerated storage with a validated shelf life.