Ginger madeleines with spiced crème Anglaise

1.Melt butter in a saucepan over low heat, then cool to room temperature (2-3 minutes; butter should be liquid). Whisk eggs, sugars, honey and a pinch of salt in an electric mixer until pale and fluffy (4-5 minutes). Sift over flour, baking powder and spices, and fold to combine. Add butter a little at a time, folding to just incorporate between additions, then transfer to a disposable piping bag (with no nozzle) or a snap-lock bag and refrigerate to rest and chill (4 hours or overnight).

2.For spiced crème Anglaise, bring cream, milk, spices, vanilla bean and seeds to the simmer in a saucepan over medium-high heat, set aside to infuse (5 minutes), then bring back to a simmer. Whisk yolks and sugars in a bowl until pale (2-3 minutes), then add cream mixture, whisking to combine. Return to pan and stir continuously over medium-high heat until mixture thickly coats the back of a spoon (4-5 minutes). Strain into a bowl, then refrigerate, whisking occasionally, until chilled. Cover and refrigerate until required.

3.Preheat oven to 180C. Snip tip of piping bag or corner of snap-lock bag and pipe mixture into 2 buttered 12-cup madeleine moulds (do not spread). Bake until golden and cooked through (8-10 minutes), tap tray to release madeleines. Dust with icing sugar and serve warm with spiced crème Anglaise.