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This smooth vanilla sauce brightens up many a French dessert, and since it’s quick and easy to make, it’d be a great addition to your dessert-recipe arsenal. Drizzle it over our <a href="/recipes/molten-chocolate-souffle">Molten Chocolate Soufflé</a>, sprinkle with sugar and caramelize with a blowtorch, serve it with meringue for an île flottante, or use it as a base for frozen custard.EDITOR’S NOTE: We’re updated this recipe by scaling down the salt from 4 g to 2 g, in response to some reader feedback, which makes the crème anglaise more versatile and useful in a wider variety of applications.