Gingerbread with Spiced Creme Anglaise

Recipe courtesy Emeril Lagasse, 2002

Show: Emeril LiveEpisode: Sugars

Rated: 5 stars out of 5Rate itRead users' reviews (12)

RECIPE
COMMENTS & REVIEWS(12)

Picture of Gingerbread with Spiced Creme Anglaise Recipe

Photo: Gingerbread with Spiced Creme Anglaise

Cook Time:
35 min
Level:
Intermediate
Yield:
12 servings

Times:

Prep: 20 min
Inactive Prep: 2 hr 0 min
Cook: 35 min
Total:: 2 hr 55 min

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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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Comments & Reviews

recipe Gingerbread with Spiced Creme Anglaise
s houston, TX 12-24-2008
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OMG!!! AMAZING
Rated: 5 stars out of 5

I read the few reviews that were here and they were all great so I figured... hey why not make it... i am so glad I did...... its hard to sum up in words how good this gingerbread actually is... i was a little skeptical when i mixed the beer and molasses(SP?) but it is ridiculously good!!! I havent made the creme anglaise yet but im sure it will only make it better! Make this recipie!!!Read more
recipe Gingerbread with Spiced Creme Anglaise
Jenny Evanston, IL 12-17-2008
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Surprisingly good!
Rated: 5 stars out of 5

I didn't have Guinness or any dark beer, and I didn't want to go to the store just to get it, so I just used a lighter beer... and it still tasted really great. I didn't make the creme anglais, just made the batter in little cupcake form. They looked lovely and tasted moist, spicy and delicious. Not too sweet either!Read more
recipe Gingerbread with Spiced Creme Anglaise
Ashlee Virginia Beach, VA 12-07-2008
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Perfect!
Rated: 5 stars out of 5

This recipe is a great gingerbread recipe!! Easy to make and it came out perfect. The only thing I did different is made... whip cream with same spices as the anglaise and it was yummy! Read more
recipe Gingerbread with Spiced Creme Anglaise
Rachel Boulder, CO 09-27-2008
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Rich flavor, light texture
Rated: 5 stars out of 5

I made this as a potluck offering, I for time and neatness' sake I skipped the creme anglaise and served it naked. I... followed the recipe to the letter and baked exactly 35 minutes. This cake was (1) super super moist with just a hint of chewiness, (2) light as a feather to eat and (3) not sweet, but instead had a complex and rich spicy flavor. People mistook them for brownies because the molasses and Guinness make them SO dark, but no one was disappointed! Luckily I had leftovers to bring home and now I'm having some for breakfast. I forgot to grease my baking sling and they do stick (better the next day when they're refrigerated, though), so don't skip that step.Read more
recipe Gingerbread with Spiced Creme Anglaise
Anonymous 01-10-2006
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Deeeeee-lish
Rated: 5 stars out of 5

Fantastic, moist recipe. Some of my aunt-in-laws from Scotland thought it was just like the gingerbread they had in... Scotland, so that was the ultimate compliment. I served it with whipped cream I did not sweeten the cream. It was a fantastic, fresh pairing to the more rich cake (although I've made the creme anglaise for a bread pudding and it is also a great recipe!). My husband enjoyed this mostly because he got to finish off the rest of the guinness beer :o)Read more
recipe Gingerbread with Spiced Creme Anglaise
DAWN Greenwood, IN 12-25-2005
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Fabulous
Rated: 5 stars out of 5

The Gingerbread is fabulous! Didn't make the creme anglaise, just spiced up some real whipped cream. Everyone loved it at... Christmas!Read more