Gingerbread with Spiced Creme Anglaise

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OMG - I'm in a gingerbread coma! This was fabulous. I'm VERY picky about my gingerbread and had cobbled together my own recipe that had fresh grated ginger, ground ginger, and crystallized ginger. Emeril's was better and easier to make. It was like an explosion of spicy goodness in my mouth. The texture was a perfect balance between moist but not that heavy, almost greasy texture that some cakes have. The Guinness punched up the flavor and added to that lovely, dark caramel color that I love about Gingerbread. The Creme Anglaise is a wonderful compliment and also adds yummy, spicy taste. When I try out a new recipe I usually follow it exactly, and then change it up to suit my personal tastes when I make it again. I don't need to change a thing, it is perfect as it is. Thanks Emeril, this recipe is a keeper!!!

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I forgot that I had already made this recipe, but as soon as I made the Creme Anglaise I knew. The gingerbread is very good, and the sauce is probably too if I could make it thicker. Both times the Creme was thinner than it should have been and I followed the recipe exactly. So for all of you who made it perfectly--congrats but I give up!

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i have died and gone to gingerbread heaven! i am a bit of a gingerbread snob and this recipe is absolutely perfect--thanks emeril! the spiced creme anglaise sets this moist & tasty cake over the top. it really is a must. i have served the creme anglaise 2 ways:
1. i transported to a large thanksgiving dinner -made the cake in mini cupcake pans so guests could have more than one dessert- and chilled the creme anglaise. it was like cold whipped cream only better!
2. this past thanksgiving when serving at my home i served the cake warm with warm creme anglaise drizzled over each piece. this is a family favorite for many years to come. thank you again emeril!

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OMG! I happened upon this recipe trying to satisfy my husbands need for gingerbread during the holiday. His grandmother used to make him gingerbread as a boy, and gingerbread was all he wanted for Christmas. The addition of the stout just took the flavors to a whole different level. This bread is simply delicious and will remain a seasonal treat in my home for years to come.

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Amazing! Best Gingerbread I've ever made. Not too sweet, and not too spicy. The flavors are spot-on, and the clean-up's a cinch with the use of parchment paper. This made our Christmas Eve spectacular!!

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I haven't tasted this yet because it isn't cooking properly. I followed the instructions and measurements to the letter and found the batter extremely loose. I knew it wouldn't cook in the 35 minutes. 45 minutes and the middle is still gooey. By the time the middle part is cooked, the outside will be burnt to a crisp. Think it already is.

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This is a wonderful gingerbread cake. I did not make the Creme Anglaise but I'm sure that would be divine too! I love this cake just with plain whipped cream. I have to admit the beer sounded strange to me and the smell of the molasses 'grossed' me out a bit...but this cake is really wonderful. It's not too sweet which I love and there's butter in it instead of oil which I also think is better. Awesome!

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Just baked it as a test for Christmas dessert! Delicious! I will definitely serve it. I am going to serve it warm with pumpkin ice cream and a drizzle of caramel sauce!

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Tried another gingerbread recipe around Christmas by another famous Food show host and it was awful. This recipe is the real deal, I made it for super bowl sunday because of the beer. The beer only intensifies the fabulous flavor, can't wait to spring on the guests. Thanks Emeril this is my go to gingerbread recipe.

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This dessert is awesome. One of my guests at a dinner party took one bite and sighed out loud "this is gingerbread on steroids!" I made the Spiced Creme Anglaise, it was easy and delicious. I would recommend this recipe if you want to impress your guests!