en.wikipedia.org/wiki/Custard

Authoritative French reference works do not use crème moulée as the general French equivalent of all custard.

• Larousse defines crème as a preparation based on eggs, milk, and sugar, then says: "La crème anglaise constitue une crème de base ... cuite au bain-marie, elle devient crème moulée"—that is, crème moulée is a specific form made from crème anglaise, not the generic name for custard in French cuisine.
• The same Larousse entry also notes that crème pâtissière is another French crème and that it contains beurre et farine (butter and flour), so French culinary usage clearly includes starch-thickened crèmes as well.
• The Office québécois de la langue française likewise explains that crème plus a modifier is used in cuisine for many preparations, and says crème moulée is often made today from a powdered dessert preparation plus milk. That directly undercuts the claim that crème moulée refers only to an egg-thickened custard.

So the sentence is inaccurate in two ways: it treats crème moulée as the more precise French term for custard generally, and it says the term refers only to egg-thickened custard, even though French culinary sources describe broader usage and include starch-thickened crèmes such as crème pâtissière.