How is confectioners custard different from creme anglaise

Question

Please help?

Answer 1

They're made from similar ingredients, eggs, milk, etc, but used for different purposes.

Confectioners' Custard, also known as pastry cream or crème pâtissière is thickened, with eggs and starch, and used in pastries.

Crème anglaise is a thinner custard, and used as a pouring sauce over dishes such as apple crumble etc. It is sometimes made without using  eggs as a thickener (such as the Bird's custard powder version).  The French considered the custard without eggs to be inferior and called it English Cream.