what is the difference between creme patissiere and creme anglaise
Custard 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 (crème anglaise) to a thick pastry cream (French: crème pâtissière) used to fill éclairs. Most common custards are used as desserts or dessert sauces and typically include sugar and vanilla. Sometimes flour and corn starch is added as in pastry cream or crème pâtissière.
Renaissance From this changing society emerged a common, unifying musical language, in particular the polyphonic style of the Franco-Flemish school. The development of printing made distribution of music possible on a wide scale. Demand for music as entertainment and as an activity for educated amateurs increased with the emergence of a bourgeois class. Dissemination of chansons, motets, and masses throughout Europe coincided with the unification of polyphonic practice into the fluid style that culminated in the second half of the sixteenth century in the work of composers such as Palestrina, Lassus, Victoria and William Byrd.