Gingerbread with Spiced Creme Anglaise

What says Christmas more than gingerbread?  It   Seriously, guys.  I have never before had creme anglaise, but now that I have, I don’t think I will ever be able to eat gingerbread without it.  The thick, warm, spiced sauce compliments the gingerbread so perfectly.  Son #1 visits a seasonal local shop called “The Gingerbread Shop” every year and when he tasted this, he said it’s better than theirs!  Honestly, gingerbread has never been a favorite of mine, but it is now.  This cake is so moist, and sitting on a bed of the creamy sauce, it is to die for.  I’m in big trouble, because now I have ANOTHER favorite Christmas dessert.

Gingerbread with Spiced Creme Anglaise
Author: 
Recipe type: Cake
Cuisine: Christmas
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Since I am a teetotaler, I substituted the Guinness or dark beer with apple cider.
Ingredients
  • Cake
  • 1 stick unsalted butter
  • 1 cup turbinado sugar (Sugar in the Raw)
  • 3 large eggs
  • 2 C. all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ teaspoon ground cloves
  • ¼ teaspoon freshly grated nutmeg
  • 1 C. molasses
  • 1 C. apple cider or ginger ale
  • Confectioner's sugar for dusting
  • Spiced Creme Anglaise
  • 2 C. heavy cream
  • ½ teaspoon grated orange zest
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon grated nutmeg
  • ⅛ teaspoon ground ginger
  • 3 large egg yolks
  • ¼ C. sugar
Instructions
  1. Cake:
  2. Preheat oven to 350 degrees F. Grease a 13"x9" cake pan and line it with parchment paper. Grease the parchment paper and set aside.
  3. In a large bowl, cream together the butter and sugar. Beat in the eggs 1 at a time. In a medium bowl, sift together the flour, ginger, baking soda, cinnamon, salt, cloves and nutmeg.
  4. In a third bowl, combine the molasses and apple cider and stir to dissolve. Add the dry ingredients and cider mixture alternately to the egg mixture, beating after the addition of each.
  5. Pour the batter into the prepared pan and bake until puffed and set, about 35 minutes. Remove from the oven and let cool in the pan on a wire rack.
  6. Spoon the Creme Anglaise onto the middle of 12 dessert plates. Cut the gingerbread into 12 equal portions and place on plates. Sprinkle with confectioners' sugar and serve.
  7. Spiced Creme Anglaise:
  8. Combine the cream, orange zest, cinnamon, nutmeg and ginger in a medium saucepan and bring to a simmer over medium heat. Remove from heat.
  9. In a medium bowl, beat the egg yolks and sugar until pale and frothy, about 2 minutes. Slowly drizzle in ½ cop of the hot cream, whisking constantly.
  10. Return the mixture to warm milk and stirring constantly, cook over medium heat until thick, about 4 minutes.
  11. Remove from heat and serve warm.
  12. Or, to serve chilled, place in an ice bath to cool, then cover with plastic wrap, pressing down against the surgace to prevent a skin from forming. Refrigerate until well chilled, about 2 hours.

Et cetera:  I got this off of the foodnetwork.com website.  The only alteration I made to their recipe was to substitute the beer with apple cider.

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