Creme Chantilly - is basically sweetened whipped cream. And Creme Patissiere is this vanilla pastry cream made with milk and thickened with egg yolks. Creme Anglais is often referred to as pouring custard. Basically a runny version of pastry creme. Often it's used as a sauce over desserts. Made the same way as pastry cream, thickened with cornstarch along with egg yolks until it's a pouring consistency. While Creme Legere is pastry cream combined with Chantilly. Creme Diplomat - is pastry cream or Crème pâtissière with stabilized whipped cream and gelatin. Often extra flavorings are used with the cream when adding it to the creme diplomat.