Fruit Gratin with Old Rum (Viking Ocean)

2 lg egg yolks

½ C (118 ml) heavy cream

1 C (238 ml) half and half

½ tsp (2.5 ml) vanilla extract

½ C (96 g) sugar

¼ C (38 g) cornstarch

6 lg egg whites

1½ C (195 g) pineapple, diced

1½ C (195 g) papaya, diced

1 banana, diced

1 mango, diced

4 T (59 ml) old rum

2 T (28 g) light brown sugar

Whisk yolks in a small bowl; set aside.

In a saucepan over medium, heat cream, half and half and vanilla until hot but not boiling; slowly pour about a quarter of cream mixture into yolks, whisking constantly, then pour yolk and cream mixture back into remaining cream in saucepan, whisking to combine.

Whisk in sugar and cornstarch, stirring constantly until mixture thickens, about 4 minutes.

Transfer to a bowl; cover surface directly with plastic wrap and cool at least 10 minutes.

Beat egg whites in a medium bowl until very stiff; then fold in cooled cream mixture.

Preheat oven to 450°F (232°C), butter 6 shallow ovenproof dishes or a 9×11-inch baking dish and set aside.

Combine fruit, rum and brown sugar; divide among dessert dishes.

Spoon cream mixture generously over top and bake until golden brown, about 8 minutes.