INGREDIENTS

INSTRUCTIONS

TO MAKE THE SAUCE: Gently heat the milk in a saucepan to scalding. In
a separate bowl, beat the vanilla, sugar, yolks and rum together  until
well combined. Slowly whisk in hot milk being careful not to  scramble
eggs. Return mixture to sauce pan and cook over low heat,  stirring
constantly, until sauce thickens. Immediately remove from  heat, strain
and chill. Store covered in refrigerator up to 5 days.  FOR THE
MERENGUES: Place the milk in a wide saute pan, and add enough  water to
bring the liquids to a depth of about 2 inches; bring to a  simmer.
Meanwhile, beat the egg whites and cream of tartar until they  form
soft peaks; gradually add the sugar and the zest and continue to  beat
until the meringue is stiff but not dry. With 2 large spoons  dipped in
cold water, form 6 large 3-inch egg-shaped ovals of  meringue, gently
dropping them into the simmering liquid as they are  formed. (Work in
batches; the meringues should not touch as they  poach.) Poach the
meringues on one side for about 8 minutes. Gently  turn over and poach
the second side for about 4 minutes. Lift the  meringues from the
liquid and drain briefly on a kitchen towel; form  and poach the
remaining meringues in the same manner.  TO SERVE: Spoon custard sauce
into shallow bowls and place a poached  meringue in the middle. Garnish
with berries and a drizzle of caramel  sauce, if desired.  Yield: 6
servings  Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
Recipe By  : COOKING RIGHT SHOW #CR9743  Posted to MC-Recipe Digest V1
#312  Date: Mon, 25 Nov 1996 10:57:08 -0500 (EST)  From: Bill Spalding
<billspa@icanect.net>

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