*For the crème anglaise:

1. Place all ingredients in a saucepan over medium-low to medium heat.  
2. Whisk until combined. 
3. Using a silicone spatula, stir scraping bottom of pan in a figure eight motion. 
4. Keep stirring until the sauce thickens. Test it by coating the back of a spoon with the sauce and running your finger through it.  If the path you ran your finger through remains and doesn’t fill back in, it’s done.
5. Remove sauce from heat, and immediately pour sauce through sieve into a heatproof bowl.  
6. Chill in the fridge for at least three hours.

For the waffles:

1. Preheat the waffle iron.
2. In a medium bowl, sift together flour and baking powder.  Whisk in salt, nutmeg, and cloves. Set aside.
3. In a second bowl, use a wooden spoon to beat the egg yolks and sugar until the sugar is completely dissolved. 
4. Add molasses, vanilla, melted butter, grated ginger, and milk to the eggs, and whisk to combine.  
5. Combine the egg/milk mixture with the flour mixture, and whisk until just blended. Do not over mix.
6. In a third bowl or a stand mixer, beat the egg whites until soft peaks form, about 1 minute.
7. Using a rubber spatula, gently fold the egg whites into the waffle batter.  Do not over mix.
8. Spray the waffle iron with nonstick cooking spray, and pour enough batter in the iron to just cover the waffle grid.  Close and cook according to manufacturer’s instructions until golden brown, about two to three minutes.  Serve immediately.
9. Sprinkle powdered sugar (if desired) over waffles and then drizzle with créme anglaise.