Gingerbread Cakes With Eggnog Creme Anglaise & Spiced Carame - cooking recipe

Ingredients

eggnog creme anglaise
2 cups heavy cream
1/2 cup sugar
4 egg yolks
1/8 teaspoon salt
1 teaspoon vanilla
1 teaspoon ground nutmeg
1 tablespoon rum
1 tablespoon Bourbon
spiced caramel sauce
1 cup sugar
2 tablespoons water
1/4 teaspoon lemon juice
1 tablespoon light corn syrup
3/4 cup heavy cream
2 tablespoons butter
1 teaspoon ground cinnamon
1 teaspoon ground allspice
gingerbread cake
2 1/2 cups flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground cloves
2 teaspoons baking soda
3/4 teaspoon salt
4 teaspoons coriander seeds
1/2 cup dates, about 4 oz pitted
1/2 cup butter, softened
1/2 cup sugar
1 cup molasses
2 large eggs, at room temperature
1 cup boiling water

Preparation

Make eggnog creme anglaise: in med saucepan, combine sugar and cream.
Bring to a boil. over med high heat, stirring occasionally to dissolve sugar.
Place egg yolks and salt in a bowl and whisk until blended. Set aside.
Once cream and sugar are boiling whisk 1 cup hot cream into the eggs, gradually. Return egg yolk mixture to the sauce and cook.
Stirring constantly with wooden spoon for 1-3 minutes, or until custard is thick enough to coat the back of wooden spoon.
Immediately strain into a bowl set over a larger bowl filled with ice. Stir custard for 10 minutes or until cooled. Stir in vanilla, rum, bourbon and nutmeg.
Press plastic wrap on surface of custard. Refrigerate until thickened and cold at least 2 hours.
Make Spiced Caramel Sauce.
Place sugar, water, lemon juice and corn syrup in heavy-bottomed saucepan. Mix sugar with water, corn syrup and lemon juice - should look like wet sand.
Bring to a boil over med high heat. Stirring to dissolve sugar.
Continue to boil without stirring, until syrup turns to a deep caramel color swirl to evenly distribute color. WATCH syrup closely.
Remove from heat and immediately pour in cream. Allow mixture to bubble up and settle stir in butter. Add spices and stir until well combined.
Cool pour into container and refrigerate can be warmed before serving.
Gingerbread Cakes.
Preheat oven to 350 degrees.
Original recipe used molds and tin foil. . . I have a mini bundt cake pan (large cupcakes or muffin tin would work) that I used instead. I sprayed with cooking spray.
Sift Flour, spices, baking soda and salt together in a bowl and set aside.
Original recipe called for coriander seeds and crushing them with a rolling pin I just used ground coriander and only half the amount called for since it was already ground.
Dice dates into pieces and coat with 2 tablespoons of flour set aside.
In large mixing bowl beat butter and sugar on medium speed for 3 minutes, until light and fluffy. Scrape down the sides of bowl. Beat in molasses. Add eggs one at a time beating well after adding each egg.
Add flour and boiling water alternately. Scraping down sides as necessary. Mix in walnuts (I skipped the nuts as our family has allergies to walnuts), dates and coriander seed (I added this to the flour).
1/3 cup batter in each large muffin tin. Bake 15-17 minutes. Turn out on wire rack and cover with plastic wrap over the top. When warm place in zip lock bags.
Serve each cake with 3 tablespoons creme anglaise on plate before plating cake, and 1 tablespoon caramel sauce on top.