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All fans of wavey post punk: Point your eyes towards Leipzig. The threesome CREAMS is about to rule the world of bad temper. Their music is probably best described as: several shades of darkness – not withouth one or another bright spot though.

After the highly praised self-titled debut in 2016 CREAMS are back exactly two years later with their temporary magnum opus "Olympia II". The probably best german Shoegaze album ever was produced by the band itself, in their rehearsal space in Leipzig; only at the very end Fritz Brückner (White Wine) was allowed to turn to fine-tuning in the mastering process.

Roaring basses, a spot of New Wave, the guitar both clear and clamorous and a soft voice that needs space, and that takes it. A trio that is refusing, won't go along with everything, but nevertheless is a new thing. A trio, that has heard of Slowdive, Built To Spill and Sad Lovers & Giants before and that shared stages with Ulrika Spacek, Merchandise and Big Ups.

"Olympia II" is out in February 2, 2018 via their own label Hidden Structures and Sportklub Rotter Damm, one week later the European tour will start.

3⁄4 cup sugar
1⁄3 cup all-purpose flour
1⁄4 teaspoon salt
2 cups milk
3 slightly beaten egg yolks
2 tablespoons butter or 2 tablespoons oleo
1 teaspoon vanilla
1 (9 inch) baked pastry shells
3 egg whites (for meringue)
1⁄4 teaspoon cream of tartar
1⁄2 tablespoon vanilla
6 tablespoons sugar

In saucepan, combine sugar, flour, and salt; gradually stir in milk.
Cook and stir over medium heat till mixture boils and thickens.
Cook 2 minutes longer.
Remove from heat.
Stir small amount hot mixture into yolks.
Return to hot mixture; cook 2 minutes stirring constantly.
Remove from heat.
Add butter and vanilla; cool to room temperature.
Pour into baked pie shell----> Meringue: Beat 3 egg whites with cream of tartar and vanilla.
Gradually add 6 Tbsp sugar till soft peaks form, spread atop pie.
Bake in moderate oven 350°F 12 to 15 minutes.
Variations of Vanilla Cream Pie-------------.
Banana or Coconut or Butterscotch or Chocolate or Pineapple.
Follow directions for vanilla cream pie substituting the following: for butterscotch pie substitute 1 cup brown sugar and use 3 Tbsp butter.
For chocolate increase sugar to 1 cup and use approximately 4 tbsp cocoa.
For banana layer three sliced bananas on crust and pour pie filling over.
For pineapple, drain 1 8 oz can of crushed pineapple and stir into cream filling.
You may also make this into a pudding by using 3 cups of milk instead of 2.

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