Please answer the following question: Information: - Creme anglaise (French for "English cream") is a light pouring custard used as a dessert cream or sauce. It is a mix of sugar, egg yolks and hot milk, often flavoured with vanilla. Its name may derive from the prevalence of sweet custards in English desserts. - Pudding is a kind of food that can be either a dessert or a savory dish. The word "pudding" is believed to come from the French "boudin", originally from the Latin "botellus," meaning "small sausage", referring to encased meats used in medieval European puddings. - Worcestershire (or ; written abbreviation: Worcs) is a county in the West Midlands of England. Between 1974 and 1998, it was merged with the neighbouring county of Herefordshire as Hereford and Worcester. - Hereford and Worcester was an English county created on 1 April 1974 by the Local Government Act 1972 from the areas of the former administrative county of Herefordshire, most of Worcestershire (except Halesowen, Stourbridge and Warley, which became part of the West Midlands) and the county borough of Worcester. An aim of the Act was to increase efficiency of local government: the two counties are among England's smaller and less populous counties, particularly after the same Act transferred some of Worcestershire's most urbanised areas to the West Midlands. The merger aroused much opposition from Herefordshire people, many of whom regarded it as not a merger but a takeover by Worcestershire. - Cream is a dairy product composed of the higher-butterfat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, will eventually rise to the top. In the industrial production of cream, this process is accelerated by using centrifuges called "separators". In many countries, cream is sold in several grades depending on the total butterfat content. Cream can be dried to a powder for shipment to distant markets. Cream has high levels of saturated fat. - Corn starch, cornstarch, cornflour or maize starch or maize is the starch derived from the corn (maize) grain or wheat. The starch is obtained from the endosperm of the kernel. Corn starch is a popular food ingredient used in thickening sauces or soups, and is used in making corn syrup and other sugars. - Gelatin or gelatine (from meaning "stiff", "frozen") is a translucent, colorless, brittle (when dry), flavorless food derived from collagen obtained from various animal raw materials. It is commonly used as a gelling agent in food, pharmaceutical drugs, photography, and cosmetic manufacturing. Substances containing gelatin or functioning in a similar way are called "gelatinous". Gelatin is an irreversibly hydrolyzed form of collagen, wherein the hydrolysis results in the reduction of protein fibrils into smaller peptides, which will have broad molecular weight ranges associated with physical and chemical methods of denaturation, based on the process of hydrolysis. It is found in most gummy candy, as well as other products such as marshmallows, gelatin desserts, and some ice creams, dips, and yogurts. Gelatin for recipe use comes in the form of sheets, granules, or powder. Instant types can be added to the food as they are; others need to be soaked in water beforehand. - England is a country that is part of the United Kingdom. It shares land borders with Scotland to the north and Wales to the west. The Irish Sea lies northwest of England and the Celtic Sea lies to the southwest. England is separated from continental Europe by the North Sea to the east and the English Channel to the south. The country covers five-eighths of the island of Great Britain (which lies in the North Atlantic) in its centre and south; and includes over 100 smaller islands such as the Isles of Scilly, and the Isle of Wight. - Worcester is a city in Worcestershire, England, southwest of Birmingham and north of Gloucester. The population is approximately 100,000. The River Severn flanks the western side of the city centre, which is overlooked by the 12th-century Worcester Cathedral. - In cooking, a sauce is liquid, cream, or semi-solid food served on or used in preparing other foods. Sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to another dish. "Sauce" is a French word taken from the Latin "salsa", meaning "salted". Possibly the oldest recorded European sauce is garum, the fish sauce used by the Ancient Greeks; while doubanjiang, the Chinese soy bean paste is mentioned in "Rites of Zhou" in 3rd century BC. - Milk is a pale liquid produced by the mammary glands of mammals. It is the primary source of nutrition for infant mammals (including humans who breastfeed) before they are able to digest other types of food. Early-lactation milk contains colostrum, which carries the mother's antibodies to its young and can reduce the risk of many diseases. It contains many other nutrients including protein and lactose. - Starch or amylum is a polymeric carbohydrate consisting of a large number of glucose units joined by glycosidic bonds. This polysaccharide is produced by most green plants as an energy store. It is the most common carbohydrate in human diets and is contained in large amounts in staple foods such as potatoes, wheat, maize (corn), rice, and cassava. - Vanilla is a flavoring derived from orchids of the genus "Vanilla", primarily from the Mexican species, flat-leaved vanilla ("V. planifolia"). The word "vanilla", derived from the diminutive of the Spanish word ("vaina" itself meaning sheath or pod), is translated simply as "little pod". Pre-Columbian Mesoamerican people cultivated the vine of the vanilla orchid, called "tlilxochitl" by the Aztecs. Spanish conquistador Hernan Cortes is credited with introducing both vanilla and chocolate to Europe in the 1520s. - A gel is a solid jelly-like material that can have properties ranging from soft and weak to hard and tough. Gels are defined as a substantially dilute cross-linked system, which exhibits no flow when in the steady-state. By weight, gels are mostly liquid, yet they behave like solids due to a three-dimensional cross-linked network within the liquid. It is the crosslinking within the fluid that gives a gel its structure (hardness) and contributes to the adhesive stick (tack). In this way gels are a dispersion of molecules of a liquid within a solid in which the solid is the continuous phase and the liquid is the discontinuous phase. The word "gel" was coined by 19th-century Scottish chemist Thomas Graham by clipping from "gelatine". - Sugar is the generalized name for sweet, short-chain, soluble carbohydrates, many of which are used in food. They are composed of carbon, hydrogen, and oxygen. There are various types of sugar derived from different sources. Simple sugars are called monosaccharides and include glucose (also known as dextrose), fructose, and galactose. The table or granulated sugar most customarily used as food is sucrose, a disaccharide. (In the body, sucrose hydrolyses into fructose and glucose.) Other disaccharides include maltose and lactose. Longer chains of sugars are called oligosaccharides. Chemically-different substances may also have a sweet taste, but are not classified as sugars. Some are used as lower-calorie food substitutes for sugar, described as artificial sweeteners. - Quiche is a savoury, open-faced pastry crust with a filling of savoury custard with one or more of cheese, meat, seafood or vegetables. Quiche can be served hot or cold. It is part of French cuisine but is also popular in other countries, particularly as party food. - Dessert is a course that concludes a main meal. The course usually consists of sweet foods and beverages, such as dessert wine or liqueurs, but may include coffee, cheeses, nuts, or other savory items. In some parts of the world, such as much of central and western Africa, and most parts of China, there is no tradition of a dessert course to conclude a meal. - Custard is a variety of culinary preparations based on a cooked mixture of milk or cream and egg yolk. Depending on how much egg or thickener is used, custard may vary in consistency from a thin pouring sauce ("creme anglaise") to a thick pastry cream (French: "creme patissiere") used to fill eclairs. Most common custards are used as desserts or dessert sauces and typically include sugar and vanilla. Custard bases may also be used for quiches and other savory foods. Sometimes flour, corn starch, or gelatin is added as in pastry cream or "creme patissiere". - Malvern pudding is a traditional pudding from the English town of Malvern in Worcestershire . It is a baked dish made with apples or other seasonal fruit and custard although variations exist . It was listed as one of the ten most '' threatened puddings '' after a survey conducted by UKTV Food . - Herefordshire (abbreviated Herefs. or Hfds.) is a historic English county in the West Midlands. It is a ceremonial county and a unitary non-metropolitan county and district, also named in legislation as the County of Herefordshire and governed by Herefordshire Council. It borders the English ceremonial counties of Shropshire to the north, Worcestershire to the east, Gloucestershire to the south-east, and the Welsh preserved counties of Gwent to the south-west and Powys to the west. The Welsh unitary county covering the part of Gwent next to Herefordshire is Monmouthshire. - Flour is a powder made by grinding raw grains or roots and used to make many different foods. Cereal flour is the main ingredient of bread, which is a staple food for many cultures, making the availability of adequate supplies of flour a major economic and political issue at various times throughout history. Wheat flour is one of the most important ingredients in Oceanic, European, South American, North American, Middle Eastern, North Indian and North African cultures, and is the defining ingredient in their styles of breads and pastries. What is the relationship between 'malvern pudding' and 'egg'?
A:
has part