Gingerbread with Spiced Creme Anglaise

Ingredients

• 1 1/4 cups flour
• 2 tsp. ground cinnamon
• 1 tsp. ground ginger
• 1/4 tsp. freshly ground nutmeg
• 1/4 tsp. ground cloves
• 1/4 tsp. ground cardamon
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1/2 cup molasses
• 1/2 cup sugar
• 1/2 cup unsalted butter, melted
• 1/2 cup buttermilk
• 1 egg
• powdered sugar for dusting
• Spiked Creme Anglaise
• 2 eggs, separated
• 1 cup half and half
• 1/4 cup sugar
• 1 tsp. vanilla extract
• 1 - 2 Tbsp. Winter Spike
• Winter Spike
• 2 tbsp. mulling spices
• 1 cup whiskey
• 1 cup rum
• 1 cup brandy

Instructions

1. For the Gingerbread:
2. Pre heat the oven to 325 degrees. Spray an 8x8x2 inch metal baking pan with nonstick spray, set aside. Combine the flour, spices, baking soda and salt together in a medium bowl. In a large bowl, whisk the molasses, sugar, butter, buttermilk and egg together. Add the dry ingredients and whisk until blended. Pour batter into prepared baking pan. Bake the cake until a tester inserted comes out clean, about 30 minutes. Cool the cake completely. To serve, dust with powdered sugar and a drizzle of the creme anglaise.
3. Creme Anglaise: In a medium bowl, combine the egg yolks, sugar and vanilla. Whisk until combined. Set aside. Fill a large bowl with cold water. In a small saucepan, heat the half and half until it simmers. Whisk in the half and half into the egg mixture. Add the mixture back into the saucepan and cook, over medium heat until mixture becomes thick (it should coat the back of a spoon) about 10 minutes. Do not boil! When cooked, place the bottom of the saucepan into the cold water and cool the creme anglaise. Stir in 1 - 2 Tbsp. winter spike. Drizzle over the gingerbread. Makes about 1 1/2 cups.
4. Winter Spike: Combine the whiskey, rum and brandy in a container with a lid (I used a canning jar) Stir in the mulling spices and let sit for a week. Strain out the mulling spices and use to "spike" creme anglaise!