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For the gingerbread cakes:
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Preheat the oven to 350u00b0F. Grease a mini bundt pan or a cupcake tray and set aside.
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In the bowl of your mixer, beat the oil, sugar, and molasses for 1 minute. Add the half-and-half and vanilla, and beat for another minute.
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Add in the flour, baking soda and spices, and mix on low speed until combined. Beat on medium speed for 1 minute.
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Pour into the prepared mini bundt pan, filling each cup about 2/3 full. Bake at 350u00b0F for 30 minutes, or until a toothpick inserted in the center comes out clean.
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Let cool in the pan for a few minutes, then cool the cakes completely on a cooling rack.
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Once cooled, dust with powdered sugar, or serve with creme anglaise, and enjoy!
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For the creme anglaise:
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In a medium saucepan, over medium heat, whisk together the half-and-half and vanilla seeds and bean. Once the milk begins to simmer, remove it from the heat.
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While the milk is simmering, whisk the egg yolks and sugar in a medium bowl.
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Once the milk has simmered, slowly whisk it into the egg yolk mixture. Whisk until combined.
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Pour the mixture back into the saucepan. Cook over low heat, whisking constantly, until the sauce thickens slightly. (Note: The sauce should thicken in about 5-6 minutes. I prefer a thicker sauce, so I cooked it for about 8 minutes.)
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Once the sauce has thickened to your desired consistency, remove from heat. Let the sauce cool slightly before serving. (You can make the creme anglaise a day or two ahead, and refrigerate it, covered.)
