Toasted-Nutmeg Crème Anglaise

There are many different versions using different spices and fruit. But the one thing they all have in common is lots and lots of rum.

November 17, 2014 | | Back Issues | Food | Recipes | Sauces | Winter 2014

At Soulyve, the carib rum cake is served with a chocolate-Scotch bonnet sauce and toasted-nutmeg crème Anglaise – Carib-fusion again from a man who has embraced the traditions of his birthplace and used them to enrich his adopted home.

Toasted-Nutmeg Crème Anglaise

Recipe submitted by: Chef Phil Dewar ( Visit Website )




  • 1 tbsp ground nutmeg
  • ½ cup heavy cream
  • ½ vanilla bean (split)
  • 6 egg yolks
  • ½ cup granulated sugar


  1. Toast nutmeg in a pan until it's aromatic
  2. Using a heavy saucepan, bring the cream and vanilla bean just to a boil, then add the nutmeg
  3. Whisk the egg yokes and sugar together in a mixing bowl. Temper the egg mixture with approximately 1/3 of the hot cream, whisking constantly. Combine the tempered eggs with remaining cream in the saucepan.
  4. Cook over medium heat, stirring constantly, until it is thick enough to coat the back of a spoon. Do not allow the sauce to boil.
  5. Fill a large bowl with ice and water, to create an ice bath.
  6. As soon as sauce thickens, remove it from the heat and pour it through a fine mesh strainer into a clean bowl. Chill the sauce over ice bath, then cover and refrigerate. Makes approximately 1 cup.

About the Author More by Cecily Ross

Cecily Ross is an author and freelance writer who lives in Creemore.

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Rum cake is darker and more dense than its British forebear, and the fruits are puréed to give it a rich, moist texture. Photo by Pete Paterson.

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“Just play with the recipe. Have fun,” says Soulyve’s Phil Dewar of his Caribbean rum cake ingredients.

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fruit in an airtight jar and cover with rum. Photo by Pete Paterson.

Carib-fusion Rum Cake

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At Soulyve, the cake is served with a chocolate-Scotch bonnet sauce and toasted-nutmeg crème Anglaise.

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