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 meringues: 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 using.

This recipe yields 6 servings.

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