What ingredient is not found in both crème anglaise and pastry cream?

Crème anglaise and pastry cream are both custard-based mixtures often used in desserts, but they have different purposes and ingredient compositions. The key difference lies in their thickening agents.

Crème anglaise is a pouring custard primarily used as a sauce, which typically consists of milk, sugar, and egg yolks. It is cooked gently to achieve a smooth, creamy texture without the addition of a thickening agent like cornstarch. The aim is to create a velvety consistency that can be drizzled over desserts or used as a base for other preparations.

On the other hand, pastry cream, also known as crème pâtissière, includes cornstarch as a crucial ingredient. The cornstarch is used to help thicken the mixture, giving it a more stable and firmer texture, which is essential for filling pastries like éclairs and tarts.

This distinction clarifies that cornstarch is not found in crème anglaise, making the identification of it as a unique ingredient in pastry cream correct. Understanding these differences in preparation and composition is key for pastry chefs working with various custards.