che ▁are ▁often ▁used ▁when ▁cre am ▁is ▁added ▁to ▁a ▁hot ▁sau ce , ▁to ▁prevent ▁any ▁problem ▁with ▁it ▁separ ating ▁or ▁" spl itting ". ▁Double ▁cre am ▁can ▁be ▁th inned ▁with ▁milk ▁to ▁make ▁an ▁approximation ▁of ▁single ▁cre am . ▁ ▁The ▁French ▁word ▁cr ème ▁denotes ▁not ▁only ▁da iry ▁cre am , ▁but ▁also ▁other ▁thick ▁liqu ids ▁such ▁as ▁sweet ▁and ▁sav ory ▁cust ards , ▁which ▁are ▁normally ▁made ▁with ▁milk , ▁not ▁cre am .< ref > Lar ous se ▁G astr onom ique , ▁ 1 9 3 8 , ▁translated ▁ 1 9 6 1 , ▁p . ▁ 3 3 7 </ ref > ▁ ▁Types ▁▁ ▁D ifferent ▁gr ades ▁of ▁cre am ▁are ▁distinguished ▁by ▁their ▁fat ▁content , ▁whether ▁they ▁have ▁been ▁heat - tre ated , ▁wh ipped , ▁and ▁so ▁on . ▁In ▁many ▁juris dict ions , ▁there ▁are ▁reg ulations ▁for ▁each ▁type . ▁ ▁Australia ▁and ▁New ▁Zealand ▁The ▁Australia ▁New ▁Zealand ▁Food ▁Stand ards ▁Code ▁– ▁Standard ▁ 2 . 5 . 2 ▁– ▁Def ines ▁cre am ▁as ▁a ▁milk ▁product ▁compar atively ▁rich ▁in ▁fat , ▁in ▁the ▁form ▁of ▁an ▁em ulsion ▁of ▁fat - in - skim ▁milk , ▁which ▁can ▁be ▁obtained ▁by ▁separation ▁from ▁milk . ▁C ream ▁must ▁contain ▁no ▁less ▁than ▁ 3 5 0 ▁g / kg ▁( 3 5 %) ▁milk ▁fat . ▁ ▁Man ufact ur ers ▁labels ▁may