Floating Island Supreme

• 1/2 cup sugar
• 4 egg whites
• 1/4 cup sugar
• Pinch of salt
• 2/3 teaspoon vanilla

Melt the 1/2 cup sugar in a heavy skillet over medium heat and stir until it is smooth and amber color. Working quickly, pour it into a 1 quart bowl and tip and turn to coat the bowl completely with the brown glaze. Set aside.

Beat egg whites until fluffy, then gradually beat in the 1/4 cup sugar, salt, and vanilla. Continue beating until the whites are very stiff and glossy. Spoon some of this meringue into the caramel-lined bowl and with the back of the spoon press against sides and bottom. Fill bowl carefully with remaining meringue trying to eliminate air holes.

Place the bowl on a shallow rack in a large kettle containing about an inch of boiling water. Let this meringue filled bowl simmer with the kettle uncovered for 20 to 25 minutes, or until a cake tester comes out clean. The meringue will rise slightly above the top of the bowl and shrink slightly from the sides. Remove from the water; place on a rack and cool 5 minutes. Turn the meringue over into a rimmed shallow dish and pour rum custard sauce around it.

RUM CUSTARD SAUCE: Blend 1 teaspoon flour with 1 1/3 cups milk and 2/3 cup cream; scald in top of double boiler. Combine with 4 egg yolks which have been mixed with 3 tablespoons sugar and a pinch of salt. Cook slowly over hot water (not boiling), stirring constantly until mixture coats a spoon in a thick, even layer. Add 1/2 teaspoon rum flavoring. Cool; strain; then pour this sauce around the meringue in the bowl.