Crème anglaise is French for "English cream." To confuse matters somewhat, you'll occasionally hear crème anglaise referred to as crème française, which is French for "French cream." Either way, the one thing everyone can agree on is that it's cream, either English or French, and that it's rich and velvety and delicious.
In fact, it's kind of useful to think of crème anglaise as sort of like melted vanilla ice cream. Only it's much nicer than that because it's quite a bit richer, and you made it yourself. You can serve crème anglaise with practically any dessert — cakes, pies, soufflés, fruit, whatever. You could pour some over an ordinary chocolate muffin and be thoroughly ecstatic. And I happen to know that crème anglaise drizzled over waffles with fresh berries is truly sublime. Here's a vanilla crème anglaise recipe.