Which statement differentiates custard from pastry cream regarding starch?

• A. Custard contains starch; pastry cream does not.
• B. Both contain the same starch content.
• C. Custard contains no starch; pastry cream includes starch.
• D. Pastry cream is pourable; custard is firm enough to fill pastries.

Answer: (C)

The main distinction here is how each cream is thickened. Pastry cream is thickened with starch (usually cornstarch), which gives it a stable, scoopable texture that can hold its shape when used to fill pastries or to pipe into eclairs and tarts. Custard relies primarily on the coagulation of egg proteins when heated and dairy is simmered, producing a rich, silky texture that can be pourable or only lightly set, without the starch-based thickening you see in pastry cream. So the statement that custard contains no starch while pastry cream includes starch best captures this difference.

Other ideas don’t fit as well because they either imply both have the same starch content, or mix up the textures—pastry cream is designed to be firm enough to fill pastries, whereas many custards are pourable or only softly set.