Gingerbread with Anglaise Sauce

1 cup buttermilk
6 tablespoons butter
3 eggs
1 cup brown sugar
2 cups flour
1 teaspoon cinnamon
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
3 cups Creme Anglaise Sauce (recipe follows)
1 cup sweetened whipped cream
12 sprigs fresh mint

Preheat the oven to 350ºF. Grease and line with parchment paper a 13 by 9 by 2 rectangular cake pan. In a saucepan, over medium heat, add the buttermilk and butter. When the butter has melted, remove from the heat and cool. Whisk in the eggs and sugar. Whisk until smooth. Sift the flour, baking soda and spices together. Stir the flour. Mix well. Pour into the prepared pan. Bake for 30 to 35 minutes or until the center of the cake is done. Remove the cake from the pan and cool on a wire rack. Slice the cake into 12 servings. To serve, spoon the sauce in the center of each plate. Place a piece of cake in the center of the sauce. Garnish with whipped cream and mint. Yield: 12 servings

ANGLAISE SAUCE:
2 cups heavy cream
1/2 cup sugar
1 vanilla bean split and scraped
5 egg yolks
In a saucepan, over high heat, whisk the cream together with the sugar and vanilla bean. Bring to a simmer and remove from the heat. In a bowl beat the egg yolks until thick and frothy. Temper the egg yolks by stirring just 1 tablespoon of the sauce into the yolks, then another, then another, until all is incorporated. Turn the egg yolk mixture into the sauce and stir until thoroughly blended. Return the saucepan to low heat and cook 2 to 4 minutes, stirring often to prevent scorching. Remove from the heat. Strain through a fine mesh sieve. Yield: 2 1/2 cups