Baked Vancouvers

Directions

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