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
Photo: Gingerbread with Spiced Creme Anglaise Recipe

















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By Cajun Candy
Louisiana, U.S.A.
on December 08, 2012
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Yummy! My mother and I have always used my great aunt's gingerbread recipe. Well, I lost that recipe a few years ago and since then, I've been using a recipe from one of my cookbooks. Now that I've made Emeril's gingerbread, I'm sticking with it! It has a nice strong (but not too strongflavor. Plain, sweetend Whipped cream or the Creme Anglaise balance it out very nicely. The whole family loved it!!!
By seekersimon
on December 01, 2012
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It was the 1st time I tried to make my own Gingerbread and I would like to encourage those very few folks who gave the recipe a lower rating to please give it another try. I am by no means a chef. In fact, I once even burned boiled eggs to a crisp and that's no joke it's the absolute truth. I followed the recipe very closely in every respect and used good quality ingredients and spices and this turned out wonderful and the sauce takes it over the top. If I can do this, ANYONE can.
By BritBabe3
Atlanta
on November 13, 2012
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Moist, flavorful, not overly spicy.. perfect!
Read all 31 reviews