Churros with crème anglaise dip

Heat the Crème Anglaise gently until warm and fluid, without boiling.

Add the vanilla paste and fine salt and mix until homogeneous.

Cool slightly to obtain a smooth, spoonable texture suitable for dipping.

Combine the sugar and cinnamon.

Mix thoroughly until fully blended.

Sieve if needed to remove clumps.

Store airtight.

=