Mini Gingerbread Cakes with Creme Anglaise
Gingerbread has been a popular dessert since ancient times and is often associated with holidays and special occasions.
This is vegetarian recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 16.
Mini Gingerbread Cakes with Creme Anglaise
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease and flour a mini cake pan.
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In a bowl, whisk together the flour, ginger, cinnamon, cloves, baking powder, and salt.
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In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, molasses, hot water, and vanilla extract.
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Gradually add the dry ingredients to the wet ingredients, mixing until well combined.
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Pour the batter into the prepared pan, filling each cavity about 2/3 full.
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Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
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While the cakes are baking, prepare the creme anglaise. In a saucepan, heat the heavy cream over medium heat until hot but not boiling.
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In a separate bowl, whisk together the egg yolks, sugar, and vanilla extract.
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Slowly pour the hot cream into the egg yolk mixture, whisking constantly.
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Return the mixture to the saucepan and cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
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Remove the cakes from the oven and let them cool in the pan for 10 minutes. Then transfer them to a wire rack to cool completely.
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Serve the mini gingerbread cakes with creme anglaise drizzled on top.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 52g18%
- Sugars 32g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
