Distinguish between custard and pastry cream in terms of ingredients and texture.

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The difference being tested is how thickness and texture come from ingredients and preparation, and how that affects use in desserts. Crème anglaise, a classic custard, is made with milk and eggs and typically has no starch added. Because there’s no starch to set the mixture, it stays smooth and pourable, more like a sauce than a filling. Pastry cream, by contrast, includes a starch such as cornstarch or flour and is cooked long enough for the starch to gelatinize. This delivers a much thicker, creamier filling that can hold its shape enough to be piped or stuffed into pastries. The other statements don’t fit this pattern: one misstates the ingredients by suggesting custard uses cream and pastry cream uses water; another wrongly claims custard contains flour; and another says custard is thick and firm, which is not typical of crème anglaise.