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1
Preheat the oven to 350 degrees F. Grease a 13 by 9-inch cake pan and line with parchment paper.
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2
Grease the parchment paper and set aside.
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3
In a large bowl, cream together the butter and sugar.
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4
Beat in the eggs 1 at a time.
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5
In a medium bowl, sift together the flour, ginger, baking soda, cinnamon, salt, cloves, and nutmeg.
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6
In a third bowl, combine the molasses and beer and stir to dissolve.
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7
Add the dry ingredients and beer mixture alternately to the egg mixture, beating after the addition of each.
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8
Pour into the prepared pan and bake until puffed and set, about 35 minutes.
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9
Remove from the oven and let cool in the pan on a wire rack.
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10
Spoon the Creme Anglaise onto the middle of 12 dessert plates.
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11
Cut the gingerbread into 12 equal portions and place on plates.
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12
Sprinkle with confectioners' sugar and serve.
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13
Combine the cream, the zest, cinnamon, nutmeg, and ginger in a medium saucepan and bring to a simmer over medium heat.
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14
Remove from the heat.
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15
In a medium bowl, beat the egg yolks and sugar until pale and frothy, about 2 minutes.
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16
Slowly drizzle in 1/2 cup of the hot cream, whisking constantly.
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17
Return the mixture to warm milk and stirring constantly, cook over medium heat until thick, about 4 minutes.
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18
Remove from the heat and serve warm.
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19
(Or, to serve chilled, place in an ice bath to cool, then cover with plastic wrap, pressing down against the surface to prevent a skin from forming.
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20
Refrigerate until well chilled, about 2 hours.)
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21
Yield: 2 cups Prep Time: 10 minutes Cook Time: 6 minutes Inactive Prep Time: if chilled, 2 hours
