Gingerbread with Citrus & Spice Creme Anglaise

This recipe makes the best gingerbread I've ever had, and my friends and family all agree.  I made it for the first time last Christmas, and I decided to bring it back for this year's Thanksgiving feast.  I think the secret is in the stout.  (Hint hint: this gingerbread calls for a cup of dark beer.)

It's gingery, spicy, and sweet.  And with the citrus creme anglaise, I can't imagine a better dessert for the holiday season.  

As I sat around the kitchen table in western Pennsylvania eating the leftovers with my family, the first snowflakes of the season began to fall.  To inaugurate this season, with its blustery, cold weather, and its sweet and spicy treats, here's Woody Guthrie's "Snow Deer." 

Gingerbread Ingredients (Creme Anglaise recipe to follow):
*Adapted from Emeril's gingerbread recipe . . . thanks, Emeril!
 --1 stick butter
--1 c. turbinado sugar
--3 eggs
--2 c. flour
--1 tbsp. ground ginger
--1 1/2 tsp. baking soda
--2 tsp. ground cinnamon
--1 tsp. ground cloves
--1/2 tsp. ground nutmeg
--pinch of salt
--1 c. molasses
--1 c. dark beer (I used Charlottesville's Starr Hill Boxcar Pumpkin Porter)

Preheat oven to 350 degrees F.  In a large bowl, cream butter, sugar, and eggs.  In a separate bowl, sift together flour, spices, baking soda, and salt.  In another separate bowl, whisk together the beer and molasses until the molasses has dissolved.  Add flour mixture and beer/molasses mixture alternately to butter mixture, beating on low until all ingredients are combined.

Pour into a buttered 13 x 9" cake pan and bake for approximately 30 minutes, or until a tester comes out clean.  Set aside to cool.  Now make the creme anglaise.

Citrus & Spice Creme Anglaise ingredients:
--2 c. heavy whipping cream
--zest from two oranges
--1 tsp. ground cloves
--1/2 tsp. ground ginger
--4 egg yolks
--1/3 c. granulated sugar

In a medium-sized saucepan, combine the whipping cream, orange zest, and spices.  Heat over medium until the mixture begins to simmer, and then turn to low, continuing to simmer.

In a separate bowl, beat the egg yolks and sugar on medium-high speed until pale yellow.  Slowly add the mixture to the simmering cream, whisking constantly.  Continue to simmer for approximately 6-8 minutes, or until the cream is thick. 

By the time the creme anglaise has thickened, your gingerbread should be cool.  Spread the creme anglaise across the top of the gingerbread (like an icing) and cover with a piece of plastic.  Allow the creme anglaise to set, and serve! 

And here's a photo of my grandmother and mother sampling!  (Thanks for being my tasters!)