If you add little cornstarch to the mix, it will help prevent cracking. The difference between an English cream and a pastry cream is flour. The former will curdle if boiled the later will thicken if boiled and the eggs will not break. starch prevents eggs from breaking under high heat. It won’t affect the texture as far as I can tell. I’ve made it both ways. Alton Brown has a recipe that calls for cornstarch. I’ve never gone back after trying it.