Vocabular Cheie al Deserturilor - Cremă de Caramel

a classic French dessert that consists of a custard-like pudding that is topped with a layer of caramelized sugar

‌sweet food eaten after the main dish

a country in Europe known for its famous landmarks such as the Eiffel Tower

a food item that forms part of a recipe or culinary mixture

the white liquid we get from cows, sheep, or goats that we drink and use for making cheese, butter, etc.

an oval or round thing that is produced by a chicken and can be used for food

a sweet white or brown substance that is obtained from plants and used to make food and drinks sweet

a type of flavor that is artificially made or is obtained from the beans of a tropical plant that adds a sweet taste and smell to the food

having a surface that is even and free from roughness or irregularities

having a smooth and soft texture

an amount or sheet of something covering a surface or lying between two other things

a soft sweet made with cream, butter, and boiled sugar

a specific course of action that is performed in order to accomplish a certain objective

to cook food for eating

a liquid with no smell, taste, or color, that falls from the sky as rain, and is used for washing, cooking, drinking, etc.

a container or form used to shape food or other materials by pouring them in while liquid, which then hardens into the container's shape

any foodstuff made by combining different ingredients

in a kind, tender, or considerate manner

(of food) heated and ready for consumption

a substance such as water that flows freely, unlike a gas or a solid

a vessel containing liquid in which something is immersed (as to process it or to maintain it at a constant temperature or to lubricate it)

cooked with dry heat, particularly in an oven

a box-shaped piece of equipment with a front door that is usually part of a stove, used for baking, cooking, or heating food

a small, hollow sphere of gas

to cool or refrigerate food or beverages to a lower temperature

relatively hard and resistant to being changed into a different shape by force

in an inverted manner

a flat, typically round dish that we eat from or serve food on

a flavorful liquid, served with food to give it a particular taste

to envelop something in a layer of material

a thick creamy sauce made with milk, eggs, sugar, flour or corn flour that is served hot on top of puddings, fruits, etc.

a quality of grace, style, and refinement in appearance, behavior, or design

containing a high amount of fat, sugar, or other indulgent ingredients

having a fine and smooth surface that is pleasant to the touch

liked or preferred the most among the rest that are from the same category

a baked dessert consisting of custard that is topped with caramel

the instructions on how to cook a certain food, including a list of the ingredients required

in or to all parts of the world

a personal or distinctive style in art, writing, or craftsmanship

receiving a lot of love and attention from many people

the way that a certain type of food feels in one's mouth, whether it is hard, smooth, etc.