Heavy Cream

Trigona panoramatos is a traditional sweet pastry originating from the outskirts of Thessaloniki. These crispy and buttery triangular (cone-shaped) phyllo pastries are typically soaked in syrup and filled with creamy custard. The custard is usuall... READ MORE

Croûte aux morilles is a traditional dish from the French region of Franche-Comté. It consists of a piece of toasted bread paired with morel mushrooms in a creamy sauce. Sometimes, the dish is served in a puff pastry casing. It is bes... READ MORE

Probably the best known of all Indian dishes, murgh makhani, internationally referred to as butter chicken, is a staple dish at most Indian restaurants. The dish originated in Delhi during the 1950s, when a man named Kundan Lal Gujral opened his r... READ MORE

Lohikeitto is a creamy Finish salmon soup, similar to laxsoppa in Sweden. Apart from chunks of salmon fillet, it traditionally incorporates diced potatoes and carrots cooked in a flavorful, buttery broth infused with fish stock and cream.... READ MORE

This traditional egg custard dessert consists of egg yolks, cream, sugar, and vanilla, with a hard, burnt, toffee crust. The combination is cooked, transferred into ramekins, poached in a bain-marie, then well chilled. The chilled custard is typic... READ MORE

Known simply as tarta de queso or gazta tarta in its native Basque, this simple yet incredibly creamy cheesecake variation is a decades-old local specialty of the La Viña Bar in San Sebastián. The recipe is a simple... READ MORE

It is said that if Brazil had to declare a national dessert, it would most likely be mousse de maracujá, or passion fruit mousse. The dessert consists of fresh passion fruit, sweetened milk, and creme de leite, a product similar to... READ MORE

Pavé is a popular Brazilian layered dessert that is similar to tiramisu and does not need baking, and consists of a combination of ladyfinger biscuits, cream, eggs, condensed milk, and chocolate. It is a traditional dessert in Braz... READ MORE

Originating from India's Moghul cuisine, shahi paneer is a cheese curry that is prepared with paneer cheese, onions, cashews, and a rich, spicy tomato-cream sauce. The dish is typically accompanied by Indian breads such as naan, roti, or puri. Oft... READ MORE

Zwiebelrostbraten is a traditional dish that's served in most German and Austrian restaurants in Bavaria and Vienna, respectively. The dish is usually made with a combination of beef (sirloin steak), onions, flour, oil, butter, paprika, Dijon must... READ MORE

This thick, rich, creamy sauce is made from butter, white wine, shallots, and white wine vinegar. It has a slightly sweet, tangy flavor that goes especially well with poached fish, shellfish, and asparagus. This versatile sauce was popularized in ... READ MORE

Malai kofta is a traditional North Indian dish consisting of fried potato and paneer balls in a creamy sauce. The dish is commonly served at festivals, celebrations, and weddings due to its rich texture and flavors. A typical dish of Mughal cuisin... READ MORE

Kanttarellikeitto is a traditional soup originating from Finland. The soup is usually made with a combination of chanterelle mushrooms, butter, onions, parsley, flour, vegetable stock, heavy cream, salt, and pepper. The mushrooms are chopped and s... READ MORE

Gamberetti alla crema is a traditional dish originating from Venice. The dish is usually made with a combination of shrimps, butter, heavy cream, garlic, minced parsley, salt, and pepper. The shrimps are shelled, deveined, seasoned with salt and p... READ MORE

New York-style cheesecake is different from other cheesecakes mainly because of its heavy and dense texture that feels extremely smooth and rich. Its flavor should be sweet and tangy, not citrusy, chewy, or starchy. It is believed that the first N... READ MORE

Moules-frites is a traditional comfort food item consisting of mussels paired with Belgian fries on the side. The dish is commonly found in Belgium, the Netherlands, and northern France. The condiment of choice accompanying the dish is mayonnaise,... READ MORE

Dating back to the Ottoman times, kazandibi is a Turkish dish that can be translated to burnt bottom pudding, referring to the burnt bottom of the pan that it is cooked in. The dessert consists of butter, milk, rice flour, sugar, starch, ... READ MORE

In Europe, babka is a term usually associated with a simple Polish sweet, yeasted, bundt-shaped bread, but there is another version of babka which became extremely popular in North American cities with large Jewish populations: the rich, buttery, ... READ MORE

Flan de coco or coconut flan is a delicate dessert that is popular in Colombia, Costa Rica, and parts of the Caribbean. It is typically made with eggs, coconut milk, condensed milk, cream, vanilla extract, and flaked coconut. The dessert is usuall... READ MORE

Rahmschwammerl is a traditional Bavarian dish made with a combination of mushrooms, bacon, onions, butter, flour, stock, heavy cream, sour cream, and garlic paste. It's best to use both fresh and dried mushrooms for this dish. The ingredients are ... READ MORE

These chocolate-covered puff pastries are filled with either whipped cream, custard, pastry cream, or vanilla ice cream. Many theories exist about the origin of this dessert, but the most likely one traces it back to the 13th century, when the che... READ MORE

Beijinhos, literally translated to little kisses, are popular Brazilian treats made from sweetened condensed milk, butter, and coconut. Rolled into tiny balls, topped with some more shredded coconut and a clove on top, beijinhos are tradi... READ MORE

This rich, silky egg custard is thickened with gelatin and combined with whipped cream. It is traditionally served cold, and is usually garnished with pieces of fresh fruit or drizzled over with sweet sauces. Although its origins are quite unclear... READ MORE

Míša řezy is a traditional dessert made with quark cheese (tvaroh) as the key ingredient. The cake consists of three distinct layers – a base of chocolate sponge cake, a layer of quark cheese, sugar, and butter, and the final l... READ MORE

Caldillo de congrio is a hearty Chilean fish soup made with conger eel as its key ingredient. Chopped and cooked conger eel is usually boiled in water, creating a flavorful broth in the process. The broth and the eels are then combined with saut&e... READ MORE

Svamptoast is a traditional open-faced sandwich. It's usually made with a combination of chanterelles or wild mushrooms, bread, butter, onions, heavy cream, parsley, lemon juice, salt, and pepper. The mushrooms are chopped and sautéed with ... READ MORE

Jägerschnitzel is a traditional version of schnitzel that is topped with a gravy called Jägersoße, meaning hunter's sauce. Originally made with venison or wild boar, nowadays the most common types of meat used for... READ MORE

Bublanina is a light sponge cake prepared with eggs, butter, sugar, flour, and a variety of different fruits such as cherries, strawberries, blueberries, apricots, and fragrant plums and pears. The sponge is occasionally lightly flavored with vani... READ MORE

This classic German cake consists of a creamy filling that is enclosed between two layers of yeasted pastry dough. The cake is topped with a gooey combination of sugar or honey, cream, and slivered almonds, while the fillings typically include swe... READ MORE

Mattar paneer is a popular vegetarian dish of North Indian origin, made with peas and paneer cheese in a garam masala-spiced tomato sauce. The rich, thick curry is a specialty of Punjab, but it is widely enjoyed throughout India. Traditionally, th... READ MORE

Even though its name translates to somló dumpling, this classic Hungarian dessert is actually a trifle cake made of several layers of sponge and custard cream, studded with raisins soaked either in rum or the sweet Tokaji Asz&u... READ MORE

Pasta al limone is a traditional dish that’s prepared throughout the country and has numerous variations. The dish is often prepared with a combination of pasta such as spaghetti, olive oil, lemon zest, lemon juice, parsley, basil, salt, pep... READ MORE

This thick French soup is made with puréed leeks, onions, potatoes, cream, and chicken stock. There is an ongoing debate about its origin – some claim it has French roots, while others insist that the soup is an American invention. On... READ MORE

This French classic hails from Normandy, a region famous not only for apples but also for its Calvados apple liqueur, both of which are essential ingredients of tarte Normande and make the perfect match for the delicately sweet almond fra... READ MORE

Flan pâtissier, also known as flan parisién, is a tart consisting of a pastry shell filled with creamy vanilla custard, all together baked until puffed and golden brown. It is similar to the Portuguese pastel de nata or British custar... READ MORE

Paneer makhani is a traditional curry originating from Punjab. The dish has a few versions, but it’s usually made with a combination of paneer cheese and a gravy consisting of ghee, tomatoes, cashews, cream, green chili peppers, garam masala... READ MORE

Light, creamy, and tangy, this is a classic, elegant dessert consisting of eggs, sugar, cream, lemon juice, and lemon zest. The mousse can either be spooned into serving cups and consumed on its own, or it can be used as a key ingredient in a vari... READ MORE

Pastel de jaiba is a decadent Chilean crab casserole hailing from Santiago, where it can be found in most restaurants. The dish is made with crab meat, crustless bread, garlic, onions, milk, chili peppers, white wine, butter, fish stock, cream, an... READ MORE

Picante de langostinos is a traditional stew originating from Peru. It's usually made with a combination of shrimp, evaporated milk, bread, garlic, onions, hot peppers, tomatoes, pisco, stock, oregano, walnuts, salt, and pepper. The hot peppers, g... READ MORE

Pollo en crema is a popular Guatemalan dish that is also enjoyed in El Salvador and Mexico. It consists of chicken breasts that are drenched in a rich, creamy sauce made with loroco (edible green flowers), chayote or zucchini, yellow potatoes, gre... READ MORE

This classic French sauce takes its name from a small city near Lyon, in the region of Bugey. It consists of a white, creamy béchamel sauce with added crayfish butter and cream. Nantua sauce is commonly used as an accompaniment to numerous ... READ MORE

This savory, baked French delicacy consists of a thin flaky pastry crust topped with a delicious cheese mixture. The traditional open tart usually makes use of classic cheese varieties such as Gruyère, Camembert, or Roquefort, which are ble... READ MORE