Gingerbread Beignets With Eggnog Creme Anglaise Recipes

SKILLET GINGERBREAD CAKE WITH EGGNOG ROYAL ICING

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease an 8-inch round pan or skillet with butter and lightly coat with flour.
• In a medium bowl, whisk together the flour, crystallized ginger, baking soda, salt, ground ginger, cinnamon and cloves. Set aside.
• In a large bowl, whisk together the butter, brown sugar, granulated sugar, molasses and milk. Whisk in the egg and orange zest.
• Add the dry ingredients to the wet ingredients and whisk until just combined and there are no more lumps. Pour the batter into the prepared pan and bake for about 25 to 35 minutes, or until the edges look dark and the middle feels firm to the touch. Set the pan on a rack to cool.
• For the eggnog royal icing: Measure out half of the powdered sugar and place in the bowl of a stand mixer or mixing bowl, then add the egg white, rum, bourbon, vanilla, nutmeg, cloves, salt, cream of tartar and heavy cream. Mix at low speed with a paddle attachment or with a hand mixer, adding the remaining powdered sugar. Increase speed to medium and beat until thick and smooth. It should have the texture of a loose buttercream, thick and malleable.
• Pour the icing over the warm cake and spread evenly with a small spatula. Slice and serve.

GINGERBREAD BEIGNETS WITH EGGNOG CREME ANGLAISE

Steps:

• For gingerbread beignets: Combine evaporated milk and yeast in a large bowl; add egg, molasses, 2 tablespoons sugar, and vegetable oil. Stir until yeast dissolves and mixture is combined.
• Sift together 4 cups flour, salt, 1/2 teaspoon cinnamon, nutmeg, ginger, and cloves in a medium bowl.
• Add half of flour mixture to milk mixture. Mix well.
• Add shortening, blending until combined, then add remaining flour mixture. Knead until mixture comes together, adding remaining 1/2 cup flour, a bit at a time, if needed. Form dough into ball, wrap in plastic wrap, and refrigerate at least 4 hours, or overnight.
• On a floured board, roll dough to 1/3-inch thickness. Cut into 24 squares. Cover with a clean dish towel and set aside in a warm, draft-free area for 45 minutes.
• Line a plate with paper towels; set aside.
• Add vegetable oil to a deep-sided pot to a depth of 3 inches. Heat oil to 375 degrees F. Drop in dough squares a few at a time, turning frequently with a long-handled slotted spoon. Cook until puffed and golden. Remove with slotted spoon and transfer to the plate lined with paper towels. Lightly tent with foil to keep warm while remaining beignets cook.
• Combine remaining 1/4 cup sugar and 1 teaspoon cinnamon in a small bowl. Dust hot beignets with cinnamon-sugar mixture; serve warm.
• For eggnog creme anglaise: Combine eggnog and milk in a large, heavy saucepan over medium-high heat. Cook until very hot but not simmering.
• Meanwhile, combine sugar and egg yolks in the bowl of an electric mixer fitted with the whisk attachment. Beat until light, thick and fluffy.
• Very slowly drizzle in hot eggnog mixture while beating at medium-low speed.
• Transfer mixture back to saucepan over medium-low heat. Cook, stirring constantly, until sauce thickens and becomes creamy, 10 minutes. Do not simmer or the egg yolks will curdle.
• Remove the sauce from the heat, whisk, and strain through a fine sieve. Stir in nutmeg and cinnamon, if using. Serve warm with Gingerbread Beignets.

GINGERBREAD CAKES WITH EGGNOG CREME ANGLAISE & SPICED CARAME

Steps:

• 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.

GINGERBREAD CRèME BRûLéE RECIPE BY TASTY

Steps:

• Preheat the oven to 325°F (160°C).
• Add the cream, cinnamon sticks, cloves, allspice, black pepper, nutmeg, and ginger to a medium pot and whisk to combine. Turn the heat to medium-low and bring to just below a boil, about 200°F (95°C), about 10 minutes. The cream should start to bubble around the edges of the pan. Remove the pot from the heat, cover, and steep the spices for 20 minutes.
• Meanwhile, add the egg yolks, 6 tablespoons granulated sugar, the brown sugar, and molasses to a large bowl. Whisk until the sugar dissolves. The mixture will be a golden honey color and should fall off the whisk in ribbons.
• Set a fine-mesh sieve over a 4-cup liquid measuring cup or medium bowl and strain the cream mixture to remove the solids.
• Slowly pour the strained cream into the egg yolk mixture, adding only a little at first to temper the eggs, whisking continuously until well incorporated. Use a spoon to skim any excess foam that may have accumulated on the surface.
• Line a high-walled baking dish with a small dish towel or 1-2 paper towels to prevent the ramekins from sliding in the dish. Set 6 6-ounce ramekins in the dish. Ladle the custard into each ramekin, filling almost completely.
• Carefully pour enough boiling water into the pan to come halfway up the sides of the ramekins, taking care not to splash any water into the custard.
• Transfer the baking dish to the oven. Bake for 45-55 minutes, or until the custard is set around the edges of the ramekins but still jiggles in the center when shaken. The custard will continue to set as it cools.
• Remove the baking dish from the oven and let the custards cool in the water bath until safe to handle, about 20 minutes. Transfer the custards to the refrigerator to set completely, at least 4 hours, or overnight.
• Sprinkle 1 tablespoon of granulated sugar over the surface of each custard. Using a blow torch, caramelize the sugar until golden brown and hardened (it is okay if it darkens more in some areas). (Alternatively, set the ramekins on a baking sheet and broil on high for 3-4 minutes, until the sugar is golden brown and hardened.) Let the crème brûlées cool for 10 minutes.
• Set a 3-inch gingerbread man parchment paper cut-out on top of a crème brûlée and dust with powdered sugar. Remove the cutter and repeat with the remaining crème brûlées. Serve immediately after dusting.
• Enjoy!

GINGERBREAD BEIGNETS WITH EGGNOG CREME ANGLAISE

Steps:

• For gingerbread beignets: Combine evaporated milk and yeast in a large bowl; add egg, molasses, 2 tablespoons sugar, and vegetable oil. Stir until yeast dissolves and mixture is combined.
• Sift together 4 cups flour, salt, 1/2 teaspoon cinnamon, nutmeg, ginger, and cloves in a medium bowl.
• Add half of flour mixture to milk mixture. Mix well.
• Add shortening, blending until combined, then add remaining flour mixture. Knead until mixture comes together, adding remaining 1/2 cup flour, a bit at a time, if needed. Form dough into ball, wrap in plastic wrap, and refrigerate at least 4 hours, or overnight.
• On a floured board, roll dough to 1/3-inch thickness. Cut into 24 squares. Cover with a clean dish towel and set aside in a warm, draft-free area for 45 minutes.
• Line a plate with paper towels; set aside.
• Add vegetable oil to a deep-sided pot to a depth of 3 inches. Heat oil to 375 degrees F. Drop in dough squares a few at a time, turning frequently with a long-handled slotted spoon. Cook until puffed and golden. Remove with slotted spoon and transfer to the plate lined with paper towels. Lightly tent with foil to keep warm while remaining beignets cook.
• Combine remaining 1/4 cup sugar and 1 teaspoon cinnamon in a small bowl. Dust hot beignets with cinnamon-sugar mixture; serve warm.
• For eggnog creme anglaise: Combine eggnog and milk in a large, heavy saucepan over medium-high heat. Cook until very hot but not simmering.
• Meanwhile, combine sugar and egg yolks in the bowl of an electric mixer fitted with the whisk attachment. Beat until light, thick and fluffy.
• Very slowly drizzle in hot eggnog mixture while beating at medium-low speed.
• Transfer mixture back to saucepan over medium-low heat. Cook, stirring constantly, until sauce thickens and becomes creamy, 10 minutes. Do not simmer or the egg yolks will curdle.
• Remove the sauce from the heat, whisk, and strain through a fine sieve. Stir in nutmeg and cinnamon, if using. Serve warm with Gingerbread Beignets.