Gingerbread with Spiced Creme Anglaise

Emeril Lagasse

Recipe courtesy Emeril Lagasse, 2002

Show: Emeril LiveEpisode: Sugars

Picture of Gingerbread with Spiced Creme Anglaise Recipe Photo: Gingerbread with Spiced Creme Anglaise Recipe
Rated 5 stars out of 5
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Total Time:
2 hr 55 min
Prep
20 min
Inactive
2 hr 0 min
Cook
35 min
Yield:
12 servings
Level:
Intermediate
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Ingredients

  • 1 stick unsalted butter
  • 1 cup turbinado sugar (recommended: Sugar in the Raw)
  • 3 large eggs
  • 2 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon freshly grated nutmeg
  • 1 cup molasses
  • 1 cup Guinness, or other dark beer
  • Spiced Creme Anglaise, recipe follows
  • Confectioners' sugar, for dusting

Directions

Preheat the oven to 350 degrees F. Grease a 13 by 9-inch cake pan and line with parchment paper. Grease the parchment paper and set aside.

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. In a third bowl, combine the molasses and beer and stir to dissolve. Add the dry ingredients and beer mixture alternately to the egg mixture, beating after the addition of each.

Pour 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. 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.

Spiced Creme Anglaise:

  • 2 cups heavy cream
  • 1/2 teaspoon orange zest
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon grated nutmeg
  • 1/8 teaspoon ground ginger
  • 3 large egg yolks
  • 1/4 cup sugar

Combine the cream, the zest, cinnamon, nutmeg, and ginger in a medium saucepan and bring to a simmer over medium heat. Remove from the heat.

In a medium bowl, beat the egg yolks and sugar until pale and frothy, about 2 minutes. Slowly drizzle in 1/2 cup of the hot cream, whisking constantly. Return the mixture to warm milk and stirring constantly, cook over medium heat until thick, about 4 minutes. Remove from the heat and serve warm. (Or, to serve chilled, place in an ice bath to cool, then cover with plastic wrap, pressing down against the surface to prevent a skin from forming. Refrigerate until well chilled, about 2 hours.)

Yield: 2 cups Prep Time: 10 minutes Cook Time: 6 minutes Inactive Prep Time: if chilled, 2 hours

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Newest Ratings and Reviews

Read all 24 reviews

  • on December 18, 2011

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    This is a fantastic recipe and so easy to prepare. The result is moist and delicious. And folks, that is plain, without the cream. I'm going to do fresh whipped cream as a topping to serve with dinner tonight. Make this now!!

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  • on December 17, 2011

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    I really don't get what people saw in this. The cake is EXTREMELY dry for a gingerbread, and the volume of spices for this volume of batter is seriously lacking. The spiced need to be doubled at least for this size of cake, and I would add some applesauce or oil to prevent it from being so dry. There are far better recipes out there for gingerbread.

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  • on December 05, 2011

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    I needed to get away from the boxed mix merry~go~round.Chef Lagasse has the Best.Not too many Ingredients that will not be used for a year either.This is simplicity@its Best.Great Flavours combine for a not overly Spicy Gingerbread.Since we have this Year around,Finally not Stocking Up during Holidays!Can't use the Stout so that is not an issue.Personally,wouldn't know why I would miss anyway.The resident foodies on FN. steer me right where I belonged All Along.Lives up to a true Best of Gingerbread!Exceeds my expectations.Mixes?Done with them,thanks to Chef&Reviewers...Thanks!

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