Classic Gingerbread with Spiced Creme Anglaise
Spiced creme anglaise adds the creaminess, moist and richness to the ginge bread, it is a brilliant way to serve ginger bread.
Yield
12 servingsPrep
25 minCook
38 minReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | stick |
butter, unsalted
|
|
| 1 | cup |
turbinado sugar
|
*
|
| 3 | large |
eggs
|
|
| 2 | cups |
all-purpose flour
|
|
| 2 | teaspoons |
ginger
ground |
|
| 1 ½ | teaspoons |
baking soda
|
|
| 1 | teaspoon |
cinnamon
ground |
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
cloves, ground
|
|
| ¼ | teaspoon |
nutmeg
freshly grated |
|
| 1 | cup |
molasses
|
|
| 1 | cup |
beer
dark |
|
| Spiced creme anglaise, recipe follows | |||
| 1 | x |
powdered sugar
for dusting |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 113 | g |
butter, unsalted
|
|
| 237 | ml |
turbinado sugar
|
*
|
| 3 | large |
eggs
|
|
| 473 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
ginger
ground |
|
| 7.5 | ml |
baking soda
|
|
| 5 | ml |
cinnamon
ground |
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
cloves, ground
|
|
| 1.3 | ml |
nutmeg
freshly grated |
|
| 237 | ml |
molasses
|
|
| 237 | ml |
beer
dark |
|
| Spiced creme anglaise, recipe follows | |||
| 1 | x |
powdered sugar
for dusting |
*
|
Directions
Preheat the oven to 350℉ (180℃).
Coat a 13 by 9-inch cake pan with cooking spray or grease with butter, then line with parchment paper.
Coat the parchment paper with cooking spray or grease with butter and set aside.
In a large bowl with an electric mixer, cream together the butter and sugar.
Beat in the eggs 1 at a time until well blended and smooth.
In a medium bowl, sift together the flour, ginger, baking soda, cinnamon, salt, cloves, and nutmeg.
In another bowl, stir together the molasses and beer until dissolve.
Add the dry ingredients and beer mixture alternately to the egg mixture, beating after the addition of each.
Transfer into the prepared pan and bake until puffed and set, 35 to 38 minutes.
Remove from the oven and allow to cool in the pan on a wire rack.
Place the Creme Anglaise by using spoon onto the centre of 12 dessert plates.
Cut the gingerbread into 12 equal portions and set on plates.
Sprinkle powdered sugar on top.
Serve.
