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Gingerbread with a lightly spiced, creamy sauce - you'll never top it with whipped cream again!
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Gingerbread with Spiked Creme Anglaise

Gingerbread with Spiced Creme Anglaise is is old fashioned dessert with a modern twist - spice infused whisky, brandy and rum flavor Creme Anglaise for a warm and decadent winter dessert. 
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Dessert
Cuisine: British
Servings: 8 Servings
Calories: 612kcal

Ingredients

  • 1 ¼ cups flour
  • 2 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • ¼ tsp. freshly ground nutmeg
  • ¼ tsp. ground cloves
  • ¼ tsp. ground cardamon
  • ½ tsp. baking soda
  • ½ tsp. salt
  • ½ cup molasses
  • ½ cup sugar
  • ½ cup unsalted butter melted
  • ½ cup buttermilk
  • 1 egg
  • powdered sugar for dusting
  • Spiked Creme Anglaise
  • 2 eggs separated
  • 1 cup half and half
  • ¼ 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

  • For the Gingerbread:
  • 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.
  • 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 ½ cups.
  • 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!

Notes

  •  The "spike" can be made weeks in advance and stored in a cool, dark room.
  • The creme anglaise can be made the day ahead - cover and refrigerate. Let come to room temperature before serving.

Nutrition

Calories: 612kcal | Carbohydrates: 55g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 104mg | Sodium: 268mg | Potassium: 449mg | Fiber: 1g | Sugar: 35g | Vitamin A: 585IU | Vitamin C: 1.2mg | Calcium: 145mg | Iron: 3.2mg