<Tr> <Th> Main ingredients </Th> <Td> Milk or cream, egg yolks, sugar, vanilla </Td> </Tr> <Tr> <Td_colspan="2"> Cookbook: Custard Media: Custard </Td> </Tr> <P> Custard is a variety of culinary preparations based on a cooked mixture of milk or cream and egg yolk . Depending on how much egg or thickener is used, custard may vary in consistency from a thin pouring sauce (crème anglaise) to a thick pastry cream (French: crème pâtissière) used to fill éclairs . Most common custards are used as desserts or dessert sauces and typically include sugar and vanilla . Sometimes flour and corn starch is added as in pastry cream or crème pâtissière . </P> <P> Custard is usually cooked in a double boiler (bain - marie), or heated very gently in a saucepan on a stove, though custard can also be steamed, baked in the oven with or without a water bath, or even cooked in a pressure cooker . Custard preparation is a delicate operation, because a temperature increase of 3--6 ° C (5--10 ° F) leads to overcooking and curdling . Generally, a fully cooked custard should not exceed 80 ° C (~ 175 ° F); it begins setting at 70 ° C (~ 160 ° F). A water bath slows heat transfer and makes it easier to remove the custard from the oven before it curdles . A Sous - vide stick may also be used to produce a table top water bath with precisely controlled temperature . </P>

What is the difference between creme patissiere and creme anglaise
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