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Gingerbread with Spiced Creme Anglaise Recipe

Gingerbread with Spiced Creme Anglaise

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Average Rating:

Total Reviews: 31

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  • 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!!!

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  • 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.

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  • on November 13, 2012

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    Moist, flavorful, not overly spicy.. perfect!

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  • on November 06, 2012

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    I've made this gingerbread several times and it's the best! Moist, spicy but not too spicy and great for breakfast, if there is any left over, as well as dessert. It's so moist I can make it a couple of days ahead of time (very handy when you have several desserts to make and it's still great.

    I make it with my own ginger whipped cream (1½ c. whipping cream - NOT ultra-pasteurized, ¼ c. sour cream, 3 T. sugar, ¼ c. finely chopped crystalized ginger, 1 t. vanilla and 3 T. dark rum which goes great with pumpkin pie, mincemeat, etc.

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  • on April 12, 2012

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    first time making gingerbread so tried this recipe and i give it a two thumbs up. my dad asked for some so i made it for him and he rated me a 98 so thats means that this is a keeper. thanks Emeril you made my day and my dads

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  • on March 19, 2012

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    Fantastic flavor...the cake was extraordinarily moist and the creme anglaise was a great compliment. This will be a new standard in my home.

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  • 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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  • on November 28, 2011

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    This gingerbread recipe is the best I've ever tasted. It's moist, with excellent ginger flavor that isn't overpowering. The spices blend for perfect balance. I was a little worried about the Guinness, but knew the moment I opened it that it would be a perfect complement to the molasses. Now my house smells like heaven and I have angels dancing on my tongue! It's oh-so-good with a fresh-brewed cup of coffee. This will become a holiday staple in my house, and will be packaged as gifts for my kids' teachers this year.

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