Erin McDowell is without a doubt my favorite YT find during the pandemic. So knowledgeable, entertaining, and fun to watch! My goal for 2022 is to actually attempt her recipes! How can anyone be in a bad mood after watching her videos?
Found little to no comments about someone who actually made this so I hesitated but then I remembered that hey, Erin NEVER disappoints! So I went ahead and made it and oh my goodness... it's indeed the ultimate winter dessert! The flavours are robust just how I like it. One thing I added is some crushed pecans on top before baking it to make it extra fancy. The custard creme is also very important and worth it, do not skip it, it is what makes this dessert whole.
I’m making this tonight- and the dad connection brought a tear to my eye as MY dad and I have cooked together our whole lives- one of our favorite recipes was gingerbread- miss you dad 🥲❤️
Erin, your explanation of tempering the egg mixture with the hot milk was spot-on. Well-done! When you called your dad and showed him the freshly-made gingerbread cake and custard sauce, and he said, "Mmm, oh, yeah", I suddenly welled up. My dad is gone now, but one Christmas long ago I had made cookies and mailed them to him from across the country (a GIANT pain in the arse, as you have to individually wrap them!) When he called to thank me, I asked if he'd liked them, and his response and your dad's response were identical: "Mmm, oh, yeah.." So watching you in such a sweet moment with your dad reminded me so much of when I was about your age, and my dad was about your dad's age, and I sent him cookies at Christmas. This was the first video I have watched with you in it. You (and your dad!) are lovely. I can't wait to watch more of your videos.
I love to watch your show. I struggled for years trying to make pie crust, every episode you can learn so much. Sounds like u have a wonderful dad. You are so lucky
I feel like I should be paying for this content- Erin teaches at Masterclass level. Thanks Erin for being so generous with your knowledge, and for being such an engaging, informative teacher. Your excitement is contagious and I’m very jealous of your husband. You have a gorgeous voice too! All butta FTW 🙌
Erin Is without a doubt my favorite chip. I love the way she explains everything step-by-step and gives you tips to make your life easier! I watch her every chance I get. Thank you Erin For making our lives easier with taste
I watch virtually every channel that has food preparation on it and Erin is , hands down ,the best . I have learned more from her than all the other shows combined and she's got a great sense of humor.
I am totally making this today, I am so far behind on my baking. I just have not had very good health the last couple months unfortunately, I am still recuperating but my daughter is helping me. While she's been working on other stuff in her room I've actually ended up adding stuff that I wasn't even planning on making, cuz they were small things that I could handle. Unfortunately right now because of my shoulder, arm and back pain I can't stir the fudge. But I'm not giving up I'm getting it done and getting it sent to family. I just got to remember I can't get around and bake like I used to. I wish disability would just go through so I could concentrate back on my health again doing physical therapy, the water therapy, the stress of multiple years of the process has taken its toll. Baking is great therapy for me along with my art therapy, but without my car the last almost 5 months now I haven't been able to make it to the place where I do my crafting. I tried walking and I kept falling. But I'll actually be able to eat for Christmas which is awesome, and I love gingerbread cake, gingerbread cookies and houses I used to create such an elaborate gingerbread creations I made a huge train station with tracks in a gingerbread train filled it with homemade candies when my daughter was little it was so awesome I took the entire kitchen table everybody ate off of it all day and took pieces home. That year I also made gingerbread houses for each family members home, friend or neighbor. It was a lot of work and it was secret baking that I hid so nobody knew I was doing it, and I assembled it overnight well everybody else was sleeping and still had cinnamon rolls ready in the morning. The last one was probably a couple years ago with my daughter and some of our friends, I made it Twix house a shortbread one covered with the can caramel I'm covered in chocolate with I think Kit Kat as the fencing, and I've cut out little gingerbread dogs and bushes and things like that it was a lot of fun. I got my daughter some Ninja gingerbread man cookie cutters, there's a friend with a cute little boy that's almost three and I got him a set for Christmas too. I'm just hoping I have the dexterity for what I need to do today cuz yesterday I was struggling, permanent nerve and muscle damage is no joke. But baking cheers me up, along with my emotional support animals. Plus gingerbread it has huge cultural roots with me, and I love Ginger
Green is your color! I loved the trick of placing some of the sugar into the warming milk to help avoid scalding! Thank you and I’m making this for this NYE!
I love Erin. She is fabulous & such a joy to watch. I never get bored. Her way of teaching is excellent & so engaging. This video was great & also funny how she showed us accidents happen. Hugs to this lady ❤️🤗
Oh wow! I’ve been waiting for this recipe!!!!! I knew you’d come through with it. Thank you 😊. I will make it on a snowy January day. Thank you for sharing your talents and passion for baking pure deliciousness. Merry Christmas !
Looks Amazing Erin! I will make this recipe! You’re my favorite baker to learn from, the way you teach is fabulous! Thank you for keeping it real & good catch😉
Luv your videos, Erin. You are the only reason I watch it. You are my FAVORITE. Do you share all your baked goods with your husband and children? EXCELLENT👍🏾👍🏾👍🏾👍🏾👍🏾👍🏾👍🏾👍🏾👍🏾🌺🌴Aloha from Hawaii.
Couldn't wait to try this recipe and it did not disappoint! I served it slathered in lemon curd with a side of Chantilly cream. Holy Cow - Delicious!! Thank you, Erin! You deserve all the exclamation points!!!
Thank you for this recipe, Erin! It looks even more delicious just seeing how much love and meaning you put on it - and the call with your dad in the end made me specially happy. Wish you a wonderful 2022!
One addition I like to add is mini pieces of candied ginger that I have cut up and added to the batter. It's kind of like my version of TJ's triple ginger cookies! Love the idea of creme anglaise. Something new for me to try with my gingerbread cake! Enjoy and Happy New Year Erin! 🎉
A lovely Christmas Eve treat to watch, interesting about the zest sugar, how long will it keep once the zest is added to the sugar, i keep vanilla pod sugar, but it never occurred to me to make a zested sugar. Merry Christmas to you and all at Food 52 that make these great productions.
I am sooo making this one. Thank-you so much for your wonderful videos! Erin, you have such an ease in the way of explaining & breaking down your instructions & ingredients...the way, the how they all work together. Last week I made your chewy gingerbread cookies, using the reverse creaming method. This is now the only way I will make gingerbread. I didn't bake then til Christmas day, they were awesome! thanks!
Yeah, I love you. I was thinking that I can use my candied orange peels, as well as some of its syrup in the batter. Or for an extra ginger punch with candied ginger or stem ginger….. mmmmm. Erin you always make me happy, and cream does deserve a singing homage every time it is put in use. Creeeeme…eh eh
Be careful adding things like candied ginger or stem ginger to a cake recipe - it will be too heavy and you'll end up with a tasty hockey puck. Seriously, though, maybe make the recipe as is, and then if it is not to your liking, then and only then start messing with it. (It isn't quite fair to mess with a recipe, then exclaim later that the recipe is no good - as so often happens. Just try it as is - you can tell it's perrrrfect as is.)
Im crying! When she nearly dropped the cake. Me: wait that deadass happened to me. I was 18yrs old and I made a cheesecake in a springform pan. When I took it out of the oven, I started to unlock it and it splat all over the floor. Thankfully, i ddnt burn myself. I tried to save the cake that stayed in the pan. It tasted bad, cuz it was sugar-free. I threw it all away. That day was one of the happiest days of my life, cuz i can still laugh so hard at that fumble.
Looks incredible, def my kind of thing as well, can’t wait to try it. I thought I counted 10 yolks in the vid, could be wrong, 8 in the written recipe… ?Had no idea creme anglaise was that simple, hope I do it right!
That looks AMAZING! Makes me wish smellavison was a real thing. I have to make this for my sister-in-law and my niece. We all love gingerbread. Thanks, Erin!
I wonder if I could use liquid honey or perhaps corn syrup instead of molasses because here in Russia the original ingredient is kinda tricky to find 🤔
Is anyone else destracted and mesmerized by the sprinkle collection on the shelf behind Erin??? It is #designgoals #kitchengoals #sprinklegoals all at once!!! Also, desperately trying to find those exact containers for my own ever-growing sprinkle collection. They’re not on The Shop @food52
If you'll send me your address, I'll send you a proper sized and shaped spatula for removing square cake pieces from a baking dish. LOL!!!! Seriously, though, this cake and the Creme Anglaise look delicious! I can't wait to try it.
@Maria Quejas Molasses is much more than a sweetener. It is sticky, a bit acrid, a bit bitter, and somewhat liquid in texture, not to mention the taste is unique. So you COULD use something else to sweeten the cake, but you won't have a gingerbread taste - you'll have a ginger-honey cake or a ginger-maple syrup cake or a ginger-white sugar cake. In other words, molasses is kind of an integral part of this recipe. (I am sure Amazon sells it if you're in a place that does not carry molasses.)
If this really should be served warm I have two follow up questions: 1. Can it be reheated after it cools without making it dry or 2. Is there another recipe for a cake, that can be served at room temp, you would recommend? I’m headed to a house with no mixers (neither stand nor hand) and carrying batter, a pan and creme anglaise ingredients seems extra. Thanks and Happy Holidays!
@Maiasatara You can certainly make this cake by hand - it will just take more effort. (People made cakes before stand mixers or hand mixers were invented!) Or, you could make it ahead and simply serve it at room temperature, perhaps with the custard being freshly-made and warm. (Trust me, this combo will still be delicious. Part of what makes a dish delicious is the contrast - soft with crunchy, or warm with cool, or sour with sweet are all examples. So if your cake is room temperature and your sauce is warm, it will be fabulous. So make the cake ahead at home and transport the cake. Making a custard on the stove at your destination will be much less stressful than trying to make the cake there.) Good luck and above all else, enjoy your trip. 🙂
@@lisahinton9682 - I ended up making old standbys - flourless chocolate and pumpkin cheesecake bars. My question was less “can it be done” and more “can it be reheated.” I don’t love cooking in unknown kitchens as my rheumatoid arthritis causes extra challenges. But I’ll def make this at home because it does look fantastic!
Can I use almond milk or something similar to make the creme on glaze? I've had problems with using almond milk in pudding and it not setting. I've made ice cream plenty of times but have never made it with a non-dairy substitute, almond coconut but no soy milk
Although I've tried almond and soy milk, I usually use cashew milk just because I prefer the taste better. Are you making pudding from a box mix? If so, try using slightly less non-dairy milk. If it calls for 2 cups, try 1 3/4 cups or 1 1/2 cups. I usually make my own with corn starch as the thickener and it always works for me. But you could sub arrowroot powder for the corn starch if needed.
@@BadPenny023 yeah it was to cheat and use a pudding mix, I use them for certain things. Like I found this recipe for creme brulee bars that are pretty tasty that use the mix as part of the filling . Sometimes I make them just a bit thicker and use them as part filling . I haven't tried the cashew milk, and I put all the cashews that I had in a deluxe brittle I made yesterday. Thank you for all the information
My daughter recently had a baby ans he has a milk and soy allergy. Can I replace butter with soy free margarine ? I would love to make this with dairy free custard....
Absolutely! You can also make a simple vanilla custard (pudding) with the old-fashioned way of using corn starch (or arrowroot powder) as the thickener.
I have plenty of ground ginger but I can't get out to get fresh ginger oh, but I do have a lot of candied ginger I know it won't be the same thing but can I add some of that instead of the fresh ginger it still has that really nice strong Ginger bite.
@Joy Herting Be careful - candied ginger weighs a ton and your cake may end up like a hockey puck. As someone else said, chop the candied fruit very finely, but also roll it in some flour, otherwise it will sink to the bottom instead of dispersing through the cake. (Can't a neighbor grab you some fresh ginger next time they go to the store? It's worth it!)
@@lisahinton9682 thank you yeah that would not be good. If I try I'll have to chop it up with the food processor as small as I can, I only have a Mini but that will be enough. Unfortunately no, I've tried even offerin gas money
Erin McDowell is without a doubt my favorite YT find during the pandemic. So knowledgeable, entertaining, and fun to watch! My goal for 2022 is to actually attempt her recipes! How can anyone be in a bad mood after watching her videos?
Agree... when I found her I lost a few days of work. Lolo.
Found little to no comments about someone who actually made this so I hesitated but then I remembered that hey, Erin NEVER disappoints! So I went ahead and made it and oh my goodness... it's indeed the ultimate winter dessert! The flavours are robust just how I like it.
One thing I added is some crushed pecans on top before baking it to make it extra fancy.
The custard creme is also very important and worth it, do not skip it, it is what makes this dessert whole.
I really love that y'all included that cake mistake. It makes it more relatable to me :)
In our house, warm gingerbread cake had lemon sauce poured on top. So good!
Me too! Lemon sauce, like a hot lemon curd. I adore gingerbread with lemon sauce!
I've never heard of that but it sounds amazing! Thanks for sharing the inspiration!
Yes, always lemon custard, not plain vanilla custard, is what we had in our house. It is still one of my favorite things.
I’m making this tonight- and the dad connection brought a tear to my eye as MY dad and I have cooked together our whole lives- one of our favorite recipes was gingerbread- miss you dad 🥲❤️
Aw, Erin is so great! She has such a soft and sweet way about her.
Erin, your explanation of tempering the egg mixture with the hot milk was spot-on. Well-done!
When you called your dad and showed him the freshly-made gingerbread cake and custard sauce, and he said, "Mmm, oh, yeah", I suddenly welled up. My dad is gone now, but one Christmas long ago I had made cookies and mailed them to him from across the country (a GIANT pain in the arse, as you have to individually wrap them!) When he called to thank me, I asked if he'd liked them, and his response and your dad's response were identical: "Mmm, oh, yeah.." So watching you in such a sweet moment with your dad reminded me so much of when I was about your age, and my dad was about your dad's age, and I sent him cookies at Christmas.
This was the first video I have watched with you in it. You (and your dad!) are lovely. I can't wait to watch more of your videos.
I love to watch your show. I struggled for years trying to make pie crust, every episode you can learn so much. Sounds like u have a wonderful dad. You are so lucky
I feel like I should be paying for this content- Erin teaches at Masterclass level. Thanks Erin for being so generous with your knowledge, and for being such an engaging, informative teacher. Your excitement is contagious and I’m very jealous of your husband. You have a gorgeous voice too! All butta FTW 🙌
My mother used to make this monthly and she called the custard Saint Cecelia Sauce. No idea why but it was very good, the custard especially.
Erin’s recipes always has me 🤤-ing.
Ur dad looks like a real life santa💕 I'll def be making this recipe
Erin Is without a doubt my favorite chip. I love the way she explains everything step-by-step and gives you tips to make your life easier! I watch her every chance I get. Thank you Erin For making our lives easier with taste
And there you go
The best pastry chef ever
I watch virtually every channel that has food preparation on it and Erin is , hands down ,the best . I have learned more from her than all the other shows combined and she's got a great sense of humor.
I am totally making this today, I am so far behind on my baking. I just have not had very good health the last couple months unfortunately, I am still recuperating but my daughter is helping me. While she's been working on other stuff in her room I've actually ended up adding stuff that I wasn't even planning on making, cuz they were small things that I could handle. Unfortunately right now because of my shoulder, arm and back pain I can't stir the fudge. But I'm not giving up I'm getting it done and getting it sent to family. I just got to remember I can't get around and bake like I used to. I wish disability would just go through so I could concentrate back on my health again doing physical therapy, the water therapy, the stress of multiple years of the process has taken its toll. Baking is great therapy for me along with my art therapy, but without my car the last almost 5 months now I haven't been able to make it to the place where I do my crafting. I tried walking and I kept falling. But I'll actually be able to eat for Christmas which is awesome, and I love gingerbread cake, gingerbread cookies and houses I used to create such an elaborate gingerbread creations I made a huge train station with tracks in a gingerbread train filled it with homemade candies when my daughter was little it was so awesome I took the entire kitchen table everybody ate off of it all day and took pieces home. That year I also made gingerbread houses for each family members home, friend or neighbor. It was a lot of work and it was secret baking that I hid so nobody knew I was doing it, and I assembled it overnight well everybody else was sleeping and still had cinnamon rolls ready in the morning. The last one was probably a couple years ago with my daughter and some of our friends, I made it Twix house a shortbread one covered with the can caramel I'm covered in chocolate with I think Kit Kat as the fencing, and I've cut out little gingerbread dogs and bushes and things like that it was a lot of fun. I got my daughter some Ninja gingerbread man cookie cutters, there's a friend with a cute little boy that's almost three and I got him a set for Christmas too. I'm just hoping I have the dexterity for what I need to do today cuz yesterday I was struggling, permanent nerve and muscle damage is no joke. But baking cheers me up, along with my emotional support animals. Plus gingerbread it has huge cultural roots with me, and I love Ginger
I do a steamed pudding with hard sauce for the holidays 🤍 warm spicy deserts are the best at Christmastime!
Loving your Drink Wisconsinbly mason jar! Merry Christmas!
I love gingerbread cake with custard! My mom used to make this when I was a kid and I still love it to this day!
I love this lady and I'm going to have dreams about this cake.
Green is your color! I loved the trick of placing some of the sugar into the warming milk to help avoid scalding! Thank you and I’m making this for this NYE!
How sweet! To talk to Erin's dad.
I love Erin. She is fabulous & such a joy to watch. I never get bored. Her way of teaching is excellent & so engaging. This video was great & also funny how she showed us accidents happen. Hugs to this lady ❤️🤗
Oh wow! I’ve been waiting for this recipe!!!!! I knew you’d come through with it. Thank you 😊. I will make it on a snowy January day. Thank you for sharing your talents and passion for baking pure deliciousness. Merry Christmas !
Looks Amazing Erin! I will make this recipe! You’re my favorite baker to learn from, the way you teach is fabulous! Thank you for keeping it real & good catch😉
Erin- you are the best!! I hope your Dad loved it.
Erin is so pleasant. Such a joy to watch 😊 This cake looks amazing. So excited to try it. Thanks!
This is a delicious cake Erin!!!!!!! Thank you so much. We will make it again and again! Happy New Year. XOXO
Luv your videos, Erin. You are the only reason I watch it. You are my FAVORITE. Do you share all your baked goods with your husband and children? EXCELLENT👍🏾👍🏾👍🏾👍🏾👍🏾👍🏾👍🏾👍🏾👍🏾🌺🌴Aloha from Hawaii.
Couldn't wait to try this recipe and it did not disappoint! I served it slathered in lemon curd with a side of Chantilly cream. Holy Cow - Delicious!! Thank you, Erin! You deserve all the exclamation points!!!
You didn't tell us that your Dad was St.Nick!
Beautiful recipe. Amazing team
Love gingerbread! 😋😋♥️
Hi Dad…Hi Fawki! 👋🏾👋🏾👋🏾 Erin, girl I was salivating so much during this plating…OMG looks so delicious, must try. ♥️❤️♥️🌺🌸🌺
Thank you for this recipe, Erin! It looks even more delicious just seeing how much love and meaning you put on it - and the call with your dad in the end made me specially happy. Wish you a wonderful 2022!
Thanks for sharing! I'll definitely give that cake a try.
As always, the Baking Royalty Erin with out any fuss and with Spectacular results 😊
You are so fun to watch...over and over! Thanks for your baking!
One addition I like to add is mini pieces of candied ginger that I have cut up and added to the batter. It's kind of like my version of TJ's triple ginger cookies! Love the idea of creme anglaise. Something new for me to try with my gingerbread cake! Enjoy and Happy New Year Erin! 🎉
LOVE all your videos. Merry Christmas 🎅 🎄
Oh I am making this!
Starting theme music is 🔥, and great recipe Miss 😇
15:27 is so relatable LOL
A lovely Christmas Eve treat to watch, interesting about the zest sugar, how long will it keep once the zest is added to the sugar, i keep vanilla pod sugar, but it never occurred to me to make a zested sugar. Merry Christmas to you and all at Food 52 that make these great productions.
Yep! I gotta try this cake.
I am sooo making this one. Thank-you so much for your wonderful videos! Erin, you have such an ease in the way of explaining & breaking down your instructions & ingredients...the way, the how they all work together. Last week I made your chewy gingerbread cookies, using the reverse creaming method. This is now the only way I will make gingerbread. I didn't bake then til Christmas day, they were awesome! thanks!
Erin I enjoy watching your videos!! You explain things so well!! You are amazing!
LOVE YOU ERIN❤️LOVE YOUR ENTHUSIASM & AMAZING TIPS❤️CANNOT WAIT TO MAKE THIS RECIPE❣️😀🇨🇦
Serve it in a bowl. Then it doesn't matter what it looks like. And you can get more custard on it.
Yeah, I love you. I was thinking that I can use my candied orange peels, as well as some of its syrup in the batter. Or for an extra ginger punch with candied ginger or stem ginger….. mmmmm. Erin you always make me happy, and cream does deserve a singing homage every time it is put in use. Creeeeme…eh eh
Be careful adding things like candied ginger or stem ginger to a cake recipe - it will be too heavy and you'll end up with a tasty hockey puck. Seriously, though, maybe make the recipe as is, and then if it is not to your liking, then and only then start messing with it. (It isn't quite fair to mess with a recipe, then exclaim later that the recipe is no good - as so often happens. Just try it as is - you can tell it's perrrrfect as is.)
Look very delicious 🤤 😋
Ive been waiting for this very thing!💞🤸♀️
So yummy! Yes, certainly a special delicious cake! Hi, Dad, Erin is the best! Happy Holidays to you , Dad and the Camera man as well!!
I love gingerbread…this looks amazing.
Looks amazing. I love both of those!
Im crying! When she nearly dropped the cake.
Me: wait that deadass happened to me.
I was 18yrs old and I made a cheesecake in a springform pan. When I took it out of the oven, I started to unlock it and it splat all over the floor. Thankfully, i ddnt burn myself. I tried to save the cake that stayed in the pan. It tasted bad, cuz it was sugar-free. I threw it all away. That day was one of the happiest days of my life, cuz i can still laugh so hard at that fumble.
I enjoy the new singing element in the video 😂❤
Incredible. I love ginger 🤩Can it really be true that you don’t have a video on scones?! I need your expertise!
Thank you for this recipe! So excited to try it!!!
This looks so yummy esp for these cold days 😋 M' gonna make it. Thanks Erin ❤
Delicious and easily understandable recipe
Looks incredible, def my kind of thing as well, can’t wait to try it. I thought I counted 10 yolks in the vid, could be wrong, 8 in the written recipe… ?Had no idea creme anglaise was that simple, hope I do it right!
Looks delicious. I love gingerbread cake but I don't think I've ever seen molasses that isn't blackstrap.Can you recommend a brand? Thanks
Looks absolutely amazing 🤩
That looks AMAZING! Makes me wish smellavison was a real thing. I have to make this for my sister-in-law and my niece. We all love gingerbread. Thanks, Erin!
Smell-o-vision would be good for cooking shows, probably not certain shows like dirty jobs
@@joyherting3705 lol…you are absolutely right about that!
@@maggiemay3108 I was watching a scary movie where they found a dead body because of the smell oh, that would be horrid
@@joyherting3705 I’ve heard that’s the worst smell ever
It's too bad this was posted so close to Christmas...if I havent had already done my baking I would have considered this
looks delicious. thank you.
Looks delicious 😋
Waww
Sort of reminded me of the painter, the late Bob Ross, always upbeat and,..."there are no mistakes, only happy accidents."
Why not line the baking pan with parchment so you can remove the whole cake and avoid cutting problems?
English ginger pudding and custard
Wow super
Where can I find that square cooling rack shown in the episode? Already checked food52 and did a basic search 😅
Dad looks like 🎅🏻
For sure will bake this soon ..will tag you on your Instagram..love you and thank you again and again
Mmmmmmmm WANT
I wonder if I could use liquid honey or perhaps corn syrup instead of molasses because here in Russia the original ingredient is kinda tricky to find 🤔
Same in Poland, I have never seen it in a store
Is anyone else destracted and mesmerized by the sprinkle collection on the shelf behind Erin??? It is #designgoals #kitchengoals #sprinklegoals all at once!!! Also, desperately trying to find those exact containers for my own ever-growing sprinkle collection. They’re not on The Shop @food52
If you'll send me your address, I'll send you a proper sized and shaped spatula for removing square cake pieces from a baking dish. LOL!!!!
Seriously, though, this cake and the Creme Anglaise look delicious! I can't wait to try it.
This looks delicious! Can the cake be made in advance and reheated?
It looks delicious!! Thank you for the video. One question, can I use some other ingredient instead of the molasses ? Thanks.
@Maria Quejas
Molasses is much more than a sweetener. It is sticky, a bit acrid, a bit bitter, and somewhat liquid in texture, not to mention the taste is unique. So you COULD use something else to sweeten the cake, but you won't have a gingerbread taste - you'll have a ginger-honey cake or a ginger-maple syrup cake or a ginger-white sugar cake. In other words, molasses is kind of an integral part of this recipe. (I am sure Amazon sells it if you're in a place that does not carry molasses.)
Where can I find the recipe? I can't write that fast as spoken in the video. Super great video tho. ❤
If this really should be served warm I have two follow up questions: 1. Can it be reheated after it cools without making it dry or 2. Is there another recipe for a cake, that can be served at room temp, you would recommend? I’m headed to a house with no mixers (neither stand nor hand) and carrying batter, a pan and creme anglaise ingredients seems extra. Thanks and Happy Holidays!
@Maiasatara
You can certainly make this cake by hand - it will just take more effort. (People made cakes before stand mixers or hand mixers were invented!) Or, you could make it ahead and simply serve it at room temperature, perhaps with the custard being freshly-made and warm. (Trust me, this combo will still be delicious. Part of what makes a dish delicious is the contrast - soft with crunchy, or warm with cool, or sour with sweet are all examples. So if your cake is room temperature and your sauce is warm, it will be fabulous. So make the cake ahead at home and transport the cake. Making a custard on the stove at your destination will be much less stressful than trying to make the cake there.)
Good luck and above all else, enjoy your trip. 🙂
@@lisahinton9682 - I ended up making old standbys - flourless chocolate and pumpkin cheesecake bars. My question was less “can it be done” and more “can it be reheated.” I don’t love cooking in unknown kitchens as my rheumatoid arthritis causes extra challenges. But I’ll def make this at home because it does look fantastic!
I've seen you use an induction burner. Which one is it?
Can I use almond milk or something similar to make the creme on glaze? I've had problems with using almond milk in pudding and it not setting. I've made ice cream plenty of times but have never made it with a non-dairy substitute, almond coconut but no soy milk
Although I've tried almond and soy milk, I usually use cashew milk just because I prefer the taste better. Are you making pudding from a box mix? If so, try using slightly less non-dairy milk. If it calls for 2 cups, try 1 3/4 cups or 1 1/2 cups. I usually make my own with corn starch as the thickener and it always works for me. But you could sub arrowroot powder for the corn starch if needed.
@@BadPenny023 yeah it was to cheat and use a pudding mix, I use them for certain things. Like I found this recipe for creme brulee bars that are pretty tasty that use the mix as part of the filling . Sometimes I make them just a bit thicker and use them as part filling . I haven't tried the cashew milk, and I put all the cashews that I had in a deluxe brittle I made yesterday. Thank you for all the information
Erin, if I make this w/o mixer, do I follow the same order? Thank you 🙏
Erin had a video on Pastry Cream, I can't find it, it worked out awesome, but I can't find it?????????
I have mini loaf pans. I was thinking of making this cake to give to neighbors. How long to u think I should bake it for?
What is the best way to grate the ginger? I bought a ceramic ginger grater small plate and find it difficult to get the ginger off the plate.
Can I make this into a layered cake? 🤔
Personally, I would use warm milk instead of water . What do you all think?
pppppplease explain different type cake ?
what best use each type ??
My daughter recently had a baby ans he has a milk and soy allergy. Can I replace butter with soy free margarine ? I would love to make this with dairy free custard....
Could replace it with oil too
Absolutely! You can also make a simple vanilla custard (pudding) with the old-fashioned way of using corn starch (or arrowroot powder) as the thickener.
I have plenty of ground ginger but I can't get out to get fresh ginger oh, but I do have a lot of candied ginger I know it won't be the same thing but can I add some of that instead of the fresh ginger it still has that really nice strong Ginger bite.
I've done this. Just chop the candied ginger really fine and it will work OK.
@Joy Herting Be careful - candied ginger weighs a ton and your cake may end up like a hockey puck. As someone else said, chop the candied fruit very finely, but also roll it in some flour, otherwise it will sink to the bottom instead of dispersing through the cake. (Can't a neighbor grab you some fresh ginger next time they go to the store? It's worth it!)
@@lisahinton9682 thank you yeah that would not be good. If I try I'll have to chop it up with the food processor as small as I can, I only have a Mini but that will be enough. Unfortunately no, I've tried even offerin gas money
Is this spicey?
Justice for cardamom
I made this recipe today with organic unsulphured molasses, but it came out bitter :(( was so disappointed.. couldn’t eat it without the custard sauce
Where are the ingredients listed? They're not in the description.
The ingredients are there. Also, follow the links to the written recipes, also included in the description detail.
Erins Dad is Santa Claus 🤶?
So sorry I'm so far behind I have myself to blame and bad internet connection