Baked Vancouvers

1. 1

   Cut the pound cake into eight 3/4-inch-thick slices.

2. 2

   Cut a circle from each slice using a 4- or 6-ounce ramekin as a guide; crumble the scraps.

3. 3

   Fit each piece of cake in a ramekin, then fill with the ice cream to about 1/4 inch from the top.

4. 4

   Sprinkle with the cake crumbs.

5. 5

   Freeze until the ice cream is hard, at least 1 hour.

6. 6

   Combine the egg whites, sugar and cream of tartar in a bowl and place over a saucepan of simmering water.

7. 7

   Whisk over low heat until the sugar is dissolved and the egg whites are warm, about 5 minutes.

8. 8

   Remove the bowl from the saucepan and beat the whites with a mixer on high speed until they hold stiff peaks.

9. 9

   Transfer the meringue to a pastry bag with a round tip and pipe on top of the ice cream and cake crumbs to completely cover.

10. 10

    Make a small indent, about 1 inch deep, in the top of the meringue, for the rum.

11. 11

    Brown the meringue all over (including the indentation) with a kitchen torch.

12. 12

    Place the rum in a small pot over low heat until warm but not boiling.

13. 13

    Transfer to a liquid measuring cup and pour into the indentation in each dessert.

14. 14

    Light the rum with a match.

15. 15

    Let the flame burn out and serve immediately.

16. 16

    Photograph by Levi Brown

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