11 oz. pineapple tidbits and mandarin orange segments
1/3 c. sugar
3 tbsp. flour
3 eggs, separated
1/2 c. milk
2 tbsp. rum
1 1/2 tbsp. butter, melted
1/4 tsp. cream of tartar

Drain fruit, reserving syrup. Place about 2 to 3 tablespoons fruit in each of six (6 oz.) custard cups. In small bowl, combine sugar and flour. Stir in reserved syrup, egg yolks, milk, rum and butter. Blend well. In large mixing bowl, beat egg whites and cream of tartar until stiff but not dry, just until whites no longer slip when bowl is tilted. Gently fold yolk mixture into egg whites. Pour into custard cups over fruit. Set in large (at least 13 x 9 x 2 inch) baking pan. Pour very hot water into pan to within 1/2 inch of top of custard mixture. Bake in preheated 350 degree oven 30 to 35 minutes or until cake tester inserted near center comes out clean. Remove promptly from hot water. Cool at least 5 minutes before serving or cool completely.