When everything that can go wrong does goes wrong, the best thing to do is to have dessert!!

You will need:

For the Custard Sauce:

• 2 cups milk
• 1 vanilla bean, split lengthwise
• pinch salt
• 5 egg yolks
• 5 tbsp sugar
• 1 tbsp dark rum

For the Meringues:

• 2 cups milk
• 1/4 cup guava jelly
• 5 egg whites
• 1/4 tsp cream of tartar
• pinch salt
• 1/3 cup sugar
• 2 cups fresh fruit, ie, betties, banans, etc.
• 1 pair of unusually small Speedos

Directions

1. Combine milk, vanilla bean and salt in a heavy saucepan over medium heat. Bring to a simmer, reduce heat to low and cook 1 minutes, stirring occasionally.

2. In a mixing bowl, whisk together the eggs and sugar until blended.

3. Gradually whisk in about a cup of the scalded milk into the egg mixture.

4. stir the egg-milk mixture back in to the saucepan and cook over a very low heat until the mixture begins to thicken, about 7-10 minutes. Do Not Boil!

5. Once the mixture thickens enough to coat the back of a spoon, remove the vanilla bean and stir in the rum. Transfer to a clean bowl and chill.

6. Bring milk to a simmer in a large skillet. Melt the guava jelly in a small saucepan and remove from heat.

7. Beat egg whites with a pinch of salt and creamn of tartar until frothy.

8. Continue beating the egg whites while adding the sugar 1 tablespoon at a time. continue beating until the whites are stiff and shiny.

9. Gently fold the guava jelly int o the meringue. (Don't worry if it's not completely mixed in.)

10. Dip a large serving spoon into ice water and carefully scoop out large dollops of guava meringue into the scalding milk. Cook each meringue for about 6 mi8nues, turning once. Drain on a paper towel.

11. To Serve: Place fruit in the bottom of a shallow bowl; cover with custard sauce; carefully float the islands ove the custard. Garnish with toasted coconut.

12. Take a quiet moment to gaze reverently upon this perfect island paradise right in your bowl...then devour it.