| CUSTARD | Pudding sauce similar to the French creme patissiere (7) |
| MOUSSELINE | French semi-opaque fabric; a claret goblet made of very thin glass of the same name; a light frothy hollandaise for asparagus; or, a creme patissiere-like whip for pastries (10) |
| CORNET | From the Latin for "horn", a trumpet-like instrument made of said material originally, but later brass; or, a funnel-shaped pastry or wafer filled with creme patissiere or ice cream (6) |
| CUSTARDS | Close kin of creme patissiere |
| BASSETS | Sauce similar to sambal |
| SMOTHER | *Spanish verb similar to the French "etre" |
| MUSTARD | Yellow pudding sauce; Colonel -, Cluedo character (7) |
| SALADCREAM | Sauce, similar to mayonnaise, that is popular in Britain (5,5) |
| AIOLI | Yellowish garlic-flavoured Provencal sauce similar to mayonnaise, often eaten with seafood (5) |
| SRIRACHA | Sauce similar to sambal |
| DOUGHNUT | Sugared confection similar to the French beignet or Italian bombolone (8) |
| CIAO | Italian word similar to the French "salut" |
| TOFFEE | Sugar heated until caramelised, applied to apples on sticks or enriched with butter for pudding sauce (6) |
| RUMBUTTER | Christmas-pudding sauce (3,6) |
| CREME | - patissiere; type of French custard used for recipes such as sweet souffles or mille-feuille (5) |
| EGGCUSTARD | Pudding sauce |
| CARIOCA | Brazilian dance similar to the samba, performed by Fred Astaire and Ginger Rogers in the 1933 film Flying Down to Rio (7) |
| YINYANG | Symbol similar to the one in the middle of the South Korean flag |
| FROMAGE | And 33 Fresh soft unripened cheese of northern French and southern Belgian origin, similar to the German quark (7,5) |
| TAMARIN | Any small arboreal monkey of the genera Saguinus or Leontopithecus, similar to the marmosets (7) |
