Mini Gingerbread Cakes with Creme Anglaise

For the gingerbread cakes:

Preheat the oven to 350ºF. Grease a mini bundt pan or a cupcake tray and set aside.

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.

Add in the flour, baking soda and spices, and mix on low speed until combined. Beat on medium speed for 1 minute.

Pour into the prepared mini bundt pan, filling each cup about 2/3 full. Bake at 350ºF for 30 minutes, or until a toothpick inserted in the center comes out clean.

Let cool in the pan for a few minutes, then cool the cakes completely on a cooling rack.

Once cooled, dust with powdered sugar, or serve with creme anglaise, and enjoy!

For the creme anglaise:

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.

While the milk is simmering, whisk the egg yolks and sugar in a medium bowl.

Once the milk has simmered, slowly whisk it into the egg yolk mixture. Whisk until combined.

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.)

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.)