From "The Complete Book of Caribbean Cooking", p324
by Elisabeth Lambert Ortiz
ISBN 0-345-33256-3

Part 1 - Kids and adults...

• Set the guava jelly (if refrigerated) to stand and come to room temperature.
• Combine the egg yolks and sugar in the top of a double-boiler away from any heat and beat until the yolks are light and lemon coloured.
• Scald the cream and pour into the egg mixture in a steady stream, beating constantly until the mixture thickens and coats the spoon. Do NOT let it boil.
• Cool, stir in the vanilla essence, pour into a serving dish and refrigerate.

Part 2 - Kids and adults...

• Beat the guava jelly lightly with a fork to soften.
• Beat the egg whites until they stand in stiff peaks.
• Fold in the guava jelly.

The finished product... kids and adults...

• Drop by the spoonful onto the custard (part 1) to make the islands.
• CaribbeanAvenue.com addition: place cut maraschino cherry quarters on top of each floating island. YUM!

Part 3 - Adults only!!

• Whip the cream with the sugar until it is stiff.
• Add the rum and whip for a few seconds longer.

The finished product... adults only!!

• Serve Part 3 separately or spoon around the outer edge of the custard.