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A type of candied food spread made from rice that is similar in appearance to a marshmallow creme. Produced and flavored with rice syrups, Rice Crème is sweet flavored and can be served as a sandwich spread over peanut butter, as a hot chocolate topping, as a dessert topping, or as an ingredient for sweet bars and baked goods.

A French sauce that is basically a thickened cream substance, which can be served as a topping for fruit, applesauce, cobbler, or pudding and can also be used as a thickener in sauces.

A French term used to describe a light custard sauce that is prepared with egg yolks, sugar, hot milk, and cream.

A liqueur, made from cocoa beans, which is available in either a dark or clear consistency. Crème de cocoa provides a sharp tasting, vanilla-chocolate tasting beverage that is most often served as an after dinner drink.

Soft and fluffy in texture, this candied food is made from egg whites, gelatin, and corn syrup. With a somewhat spongy texture, Marshmallow Creme is a sweet flavored, food spread that is often served as a topping for hot cocoa and desserts, or as a sandwich spread served over peanut butter, or as an ingredient for a variety of sweet, baked desserts.

A common flavoring and liqueur produced as either a dark green or a clear colored mixture that provides a cool and refreshing mint flavor for beverages, baked goods and other food dishes.

A French dessert that consists of rich custard baked in a mold that has had the sides of the mold coated with caramel prior to baking.

A French filling for pastries that consists of an egg custard made with flour and flavorings. Also known as pastry cream, this filling is used for cakes, tarts, cream puffs, and éclairs.

A thick, creamy filling used as a stuffing for cream puffs, éclairs, napoleons, and various pastries.

A rich French custard that is traditionally served in small cups, such as ramekins or other similar baking vessels that can be placed in an oven or microwave, and served chilled.

A chilled dessert custard that is rich in flavor and creamy in texture. The dessert is removed from the refrigerator and topped with sugar that is then heated under a broiler or with a small flame cooking torch to affect only the surface.