Although they are basically made the same way on the stove and with similar ingredients, there are two main differences between the two creams: - Crème Pâtissière uses Milk (or a combination of Milk and Cream) while Crème Anglaise is made with Cream only. - Crème Anglaise has a thiner consistency as it is thickened with the Egg Yolks only - it does not require any Flour or Starch like Crème Pâtissière.