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Gingerbread with Spiced Creme Anglaise Recipe

Gingerbread with Spiced Creme Anglaise

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (31)

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Average Rating:

Total Reviews: 31

Showing 21-30 of 31

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  • on December 23, 2009

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    This is a great light gingerbread, not too dense. I frosted mine with cream cheese frosting. Next time I'll add a little more ginger though.

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  • on December 24, 2008

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    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!!!

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  • on December 17, 2008

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    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!

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  • on December 07, 2008

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    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!

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  • on September 27, 2008

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    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.

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  • on December 25, 2005

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

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  • on November 18, 2005

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    This recipe is outstanding. Good texture and most of all, good flavor. Loved by the most picky eaters!

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  • on March 01, 2005

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    This is a fantastic gingerbread. The flavor has just the right mix of sweet and spicy, and the texture is just perfect- moist but not gummy. Do not substitute something else for the beer- it just isn't the same.

    I've made this without the Creme Anglaise, and instead made a quick lemon frosting (lemon juice, powdered sugar and butter. The Creme Anglaise is definitely tastier, but the lemon frosting makes this a really quick dessert.

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  • on January 09, 2005

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    This recipe was a sure winnter with my family. I made the gingerbread and had no idea that my son loved it. His nanny (a family friend made it all of the time when he was a small boy while I worked. Well I've gotten more active in the kitchen and made gingerbread because I had memories of my mother's gingerbread. We all loved this recipe. After a couple of days there was not a piece left. Emeril, you're a genius as usual.

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  • on November 25, 2004

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    This recipe worked perfectly! I am a huge gingerbread fan and have never tasted any, nor can I imagine any that would taste better. Perfect amount of sweetness and spice, perfect texture...not too heavy, not too light. Definitely a gingerbread vs a cake-like consistency. Hats off to Emeril, again!

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