Most often cooked with
Butter
Sugar
Egg
Vanilla
Flour
Garlic
Milk
OnionRecipes with cream
Apple and Almond Tart
A shortcrust case blind baked, filled with almond frangipane and fanned apple, so the base stays crisp under a wet filling.
Apple and Blackberry Crumble
Tart Bramley apples and blackberries under a rubbed-in oat crumble, mixed by hand in one bowl with no mixer needed.
Baked Rice Pudding
Pudding rice baked in whole milk for two hours without stirring, until the grains collapse to cream under a browned nutmeg skin.
Chicken à la King
Poached chicken and mushrooms in a sherry cream sauce with pimento, served over rice, toast or pastry depending on the decade.
Chicken Tikka Masala
Yogurt-marinated chicken charred hard under a grill, then finished in a spiced tomato and cream sauce that only works if the char goes in with it.
Creamed Spinach
Wilted spinach squeezed bone dry before it meets the cream, which is the whole difference between this and a puddle.
Creamy Oat Porridge
Rolled oats cooked in milk and water and stirred throughout, which draws out the starch that separates creamy from watery.
Crème Caramel
A baked custard turned out under its own caramel, cooked in a water bath at a low temperature so it sets smooth rather than pitted.
Gratin Dauphinois
Thin potato slices simmered in cream on the hob until their own starch thickens it, then baked slowly until set.
Guryev Kasha
Semolina baked in layers between the skins lifted from scalded cream, with nuts, preserved fruit and caramel.
Lemon Tart
A sharp lemon cream baked low and slow in a blind-baked sweet pastry case, so it sets to a smooth cut rather than curdling.
Lobster Thermidor
Lobster meat returned to its shell in a mustard and brandy cream sauce, glazed under the grill until the top is spotted brown.
Malai Kofta
Potato and paneer dumplings fried until crisp, sitting in a mild cashew and tomato sauce enriched with cream.
Medovik
Honey layer cake of thin baked discs, filled with soured cream and left overnight until the layers soften into cake.
Paskha
Sweetened curd cheese beaten with butter, egg yolks and candied fruit, then drained overnight in a pyramid mould.
Pavlova
A meringue dried for two hours in a cool oven so the shell stays crisp and the centre collapses to marshmallow under the cream.
Pozharsky Cutlets
Breaded minced-chicken cutlets enriched with butter and cream-soaked bread, fried until the crust is deep gold.
Roast Squash and Sage Soup
Squash roasted until the cut faces caramelise, then blended with stock and sage, which gives a depth that simmering raw cubes never reaches.
Roast Tomato Soup
Tomatoes roasted hard with garlic until the edges blacken, then blitzed, so the flavour concentrates instead of thinning out in a pan of stock.
Saag Paneer
Spinach cooked down to a dark, silky base with ginger and green chilli, with cubes of fried paneer folded through at the end.
Slow-Cooked Black Dal
Whole urad soaked overnight and simmered for hours until it turns black and glossy, then finished with butter and a little cream.
Smetannik
Soft honey-scented sponge layers stacked with a whipped soured cream filling and left overnight to soften.
Smoked Haddock Chowder
Undyed smoked haddock poached in milk, with that milk becoming the soup and floury potato doing the thickening in place of flour.
Steak Diane
Thin beef fillet seared in seconds, then finished in a mustard, brandy and cream pan sauce flamed at the table.
Sticky Toffee Pudding
A dark date sponge skewered and soaked with hot toffee sauce the moment it leaves the oven, then served with the rest of the sauce.
Sweetcorn Chowder
A thick corn soup that simmers the stripped cobs in the stock first, then blends only part of itself for body.
Swiss Roll
A fatless whisked sponge baked in ten minutes and rolled while it is still hot, which is the only way it curls without cracking.
Vanilla Custard
A pouring custard of egg yolks, milk and cream thickened over low heat until it coats the back of a spoon.
Vanilla Panna Cotta
Cream set with just enough gelatine to hold its shape for a moment on the plate and then slump under the first spoon.