A foamy sauce made by whipping egg yolks with a liquid, often wine or liqueur. Recipes are included one made without wine and a more traditional one made with wine.

is made by pouring a custard mixture over slices or cubes of bread arranged in a baking pan and placing it in the oven to bake.

Are ice cream molds made by lining a chilled mold with softened ice cream, freezing it hard and then filling the center with another flavor of ice cream or sherbet and freezing it again.

cook sugar up to soft ball stage(240°F) then add to egg whites whip together until cool

means "sugared dough." Its higher sugar content. used primarily for small items such as tartlets and petits fours, cookies, cakes and muffins

Cream with a fat content of 30% or more, but preferably over 35%,

In the classical pastry shop, sweetened, vanilla-flavored whipped cream.

are whipped egg whites sweetened with sugar. They are frequently used for pie toppings and cake icings.

Also known as vanilla custard sauce is a stirred custard. It consists of milk, sugar, and egg yolks stirred over very low heat until slightly thickened, then flavored with vanilla

Also called crème pâtissière, contains a starch-thickening agent that stabilizes the eggs. It can be boiled without curdling.

Is a rich chocolate cream with many uses, including as a glaze, icing, or filling for cakes and pastries, and as a base for confections.

Chocolate creams that are given a light texture by the addition of egg foams or whipped cream or both.