INGREDIENTS

INSTRUCTIONS

FOR THE CUSTARD SAUCE
FOR THE POACHED MERINGUES
GARNISH
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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