Ingredients

For Cake:

• 2 cups flour
• 1 1/2 teaspoons baking soda
• 1/4 teaspoon kosher salt
• 1/2 cup sugar
• 1 1/2 teaspoon ground ginger
• 1 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/2 cup butter, softened to room temperature
• 1 egg
• 1 teaspoon vanilla
• 1 cup Alta Dena® half & half
• 3/4 cup molasses
• 2 tablespoons turbinado sugar

For Crème Anglaise:

• 1 1/4 cups Alta Dena® whole milk
• 1 1/4 cups Alta Dena® heavy cream
• 1/2 teaspoon vanilla bean paste
• Pinch of salt
• 1 cup granulated sugar, divided
• 8 large egg yolks

How to

For cake:

1. Preheat oven to 350 degrees and line an 8”x 8” pan with parchment paper
2. Combine flour, baking soda, salt, sugar, and spices in a large bowl or the bowl of a stand mixer fitted with the paddle attachment
3. Add softened butter, egg, and vanilla, and beat for 2 minutes
4. Meanwhile, heat half and half on the stove in a small pot until simmering
5. Remove from heat and whisk in molasses until incorporated
6. Pour molasses mixture into batter and beat for another 2 minutes
7. Pour into prepared pan and sprinkle the top with turbinado sugar
8. Bake 35-45 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs
9. Cool for at least 10 minutes, then slice into squares and serve with creme anglaise.

For crème anglaise:

1. Prepare an ice bath by placing a medium heat-safe bowl or container inside of another larger bowl. Fill larger bowl with ice, leaving the center bowl empty
2. In a medium pot, mix milk, cream, vanilla, salt, and half the sugar
3. In a medium heat-safe bowl, whisk egg yolks with remaining sugar until combined
4. Bring the milk mixture to a simmer over medium heat
5. Pour a third of the warm milk mixture into the yolk mixture and whisk to gently warm the eggs
6. Pour another third into the yolk mixture and whisk again
7. Pour the egg mixture into the pot with the remaining milk mixture and whisk constantly to combine
8. Continue to cook over low heat, stirring constantly, until mixture is thick enough to coat the back of a spoon, 5-7 minutes
9. Strain the mixture into the empty bowl inside of the ice bath to cool down quickly
10. Serve with gingerbread cake and store leftovers in the refrigerator