More About Cream Desserts

Our Cream Desserts collection is the French dairy dessert aisle: Danette dessert creams in every flavour, La Laitière petits pots de crème, crème brûlée and îles flottantes, liégeois, crème caramel, organic dessert creams from Les 2 Vaches and Le Petit Basque, tiramisu and clafoutis. Epicerie Corner stocks Danone, La Laitière, Bonne Maman, Rians, Délisse and more, delivered across the UK.

The French Love of Dessert Creams

In France, a meal often ends with a small dairy dessert, and the chilled aisle offers dozens of choices. The most popular is the crème dessert, a smooth, set custard cream sold in individual pots, with Danette by Danone as its most famous name; its chocolate flavour is a childhood favourite for generations of French families. Other classics include the petit pot de crème, a baked custard made with eggs and milk, often sold in small glass or ceramic-look pots; the crème caramel; the liégeois, chocolate or coffee cream topped with whipped cream; the île flottante; and the crème brûlée. These desserts are eaten at home after lunch or dinner, packed into lunchboxes and served at the family table on Sundays.

What's in the Collection

Danette

Danette Chocolate in packs of four, six and eight; Dark Chocolate Extra; Hazelnut Chocolate; Vanilla; Caramel and Salted Caramel; Expresso; Pistachio and Pistachio on a chocolate bed; Praliné; Speculoos; Vanilla on a chocolate bed; Liégeois chocolate and vanilla; Danette Pop with crunchy balls; and mixed packs of 12 and 16. Danette chocolate and vanilla milkshakes are in our Children's Yoghurt collection.

La Laitière

La Laitière is known for its traditional recipes made with whole milk and eggs. Choose La Laitière Petits Pots de Crème in chocolate, vanilla and coffee; Velours de Crème in chocolate, caramel and chocolate-caramel; Frais et Fondant in chocolate, vanilla and salted caramel; crème caramel; egg custards in vanilla or on caramel; crème brûlée with a sachet of sugar; île flottante; mint mousse feuilleté; and chocolate profiteroles.

Organic and Sheep's Milk Desserts

Les 2 Vaches organic Crèmeuh dessert creams in chocolate, caramel and vanilla; Le Petit Basque organic ewe's milk dessert creams in chocolate and coffee; and Bio Village organic tiramisu.

Pâtisserie-Style Desserts

Bonne Maman crème caramel, chocolate cœur coulant and rum baba; Rians crème brûlée, creamy coffee and red fruit panna cotta; Délisse cherry clafoutis, coffee tiramisu and speculoos tiramisu; Saint Amour lemon fromage blanc cake; and Malo emprésuré chocolate.

Other Dessert Creams

Caramel dessert cream made with milk from the Hauts-de-France, Mamie Nova chocolate yoghurt and a soya caramel dessert for a dairy-free option.

Dairy Desserts in the French Meal

A traditional French meal often ends with a dairy course: cheese, yoghurt or a small dessert cream. On weekdays, families keep packs of Danette or petits pots in the fridge so everyone can choose a flavour after dinner. School canteens serve dessert creams several times a week, and the four- and eight-pot packs are designed for this daily rhythm. At weekends or with guests, desserts such as crème brûlée, île flottante or profiteroles feel more special, and they can be served in their pots or plated with fresh fruit and a biscuit. Brands also offer regional and organic versions, like Le Petit Basque ewe's milk creams from the Basque Country, for those who want a different milk or a more traditional recipe.

How to Choose a Dessert

• For chocolate lovers: Danette Dark Chocolate Extra, La Laitière chocolate petits pots or Bonne Maman cœur coulant.
• For a classic French dessert: crème brûlée, île flottante, crème caramel or liégeois.
• For children: Danette chocolate or vanilla, Danette Pop or mixed packs.
• Organic: Les 2 Vaches, Le Petit Basque and Bio Village.
• Dairy-free: the soya caramel dessert.
• Allergens: dessert creams contain milk and often egg, wheat or nuts; the rum baba contains alcohol. Check each product page.

Serving and Storage

These desserts are chilled products: keep them in the fridge and eat them by the date on the pack. Serve straight from the pot, or turn a crème caramel out onto a plate so the caramel runs over the custard. For crème brûlée, sprinkle the sugar sachet over the cream and caramelise with a kitchen torch or under a hot grill. A dessert cream topped with a few crushed biscuits, a spoonful of chestnut cream or fresh berries makes a quick upgrade for guests. For more, browse Cakes and Specialities and La Laitière.

Cream Dessert FAQs

What is a crème dessert?

A crème dessert is a smooth, set dairy dessert made from milk, cream and starch, flavoured with chocolate, vanilla, caramel or coffee. Danette is the most famous brand in France.

What is a petit pot de crème?

A petit pot de crème is a small baked custard made with milk, eggs and sugar and flavoured with chocolate, vanilla or coffee. It is richer and firmer than a crème dessert.

What is a liégeois?

A liégeois is a chocolate or coffee dessert cream topped with a layer of whipped cream, inspired by the café liégeois and chocolat liégeois ice-cream sundaes.

Can I freeze dessert creams?

Freezing is not recommended for most dairy desserts, as the texture can become grainy or watery once thawed. Keep them in the fridge and eat them by the date on the pack.

What is emprésuré?

An emprésuré is a soft, set milk dessert made with rennet rather than starch, giving it a delicate, jelly-like texture.