Gingerbread Cake with Crème Anglaise

Preheat oven to 350 °F and line an 8”x 8” pan with parchment paper.

Combine All-Purpose Flour (2 cups), Baking Soda (1 tsp), Kosher Salt (1/4 tsp), Granulated Sugar (1/2 cup), Simply Organic Ginger Root, Ground (1 tsp), Simply Organic Cinnamon, Ground (1 tsp), Ground Cloves (1/2 tsp), and Simply Organic Nutmeg, Ground (1/4 tsp) in a large bowl or the bowl of a stand mixer fitted with the paddle attachment.

Add softened Butter (1/2 cup), Eggland's Best Classic Egg (1), and Simply Organic Vanilla Extract (1 tsp) and beat for 2 minutes.

Meanwhile, heat Kemps Half & Half (1 cup) on the stove in a small pot until simmering. Remove from heat and whisk in Molasses (3/4 cup) until incorporated.

Pour molasses mixture into batter and beat for another 2 minutes. Pour into prepared pan and sprinkle the top with Raw Sugar (2 Tbsp).

Bake 35-45 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.

Cool for at least 10 minutes, then slice into squares and serve with creme anglaise.

For crème anglaise, in a medium pot, mix Whole Milk (1 1/4 cups), Kemps Heavy Whipping Cream (1 1/4 cups), Vanilla Bean Paste (1/2 tsp), Salt (1 pinch), and half the Granulated Sugar (1 cup).

In a medium heat-safe bowl, whisk Egg Yolks (8) with remaining sugar until combined. Bring the milk mixture to a simmer over medium heat.

Pour a third of the warm milk mixture into the yolk mixture and whisk to gently warm the eggs. Pour another third into the yolk mixture and whisk again. Pour the egg mixture into the pot with the remaining milk mixture and whisk constantly to combine.

Continue to cook over low heat, stirring constantly, until mixture is thick enough to coat the back of a spoon, 5-7 minutes.

Strain the mixture into the empty bowl inside of the ice bath to cool down quickly. Serve with gingerbread cake and store leftovers in the refrigerator.