Custard Sauce:

Day before:

1. In double boiler, heat cream.

2. Combine sugar, flour, and salt. Add to egg yolks; beat until well-mixed.

3. Stir some of hot cream mixture into egg yolks; mix well. Stir egg mixture into the remaining cream mixture in double boiler.

4. Cook over hot water, stirring constantly, about 15 min. Or until mixture is thickened and coats spoon. Remove from heat.

5. Add vanilla; cover surface with waxed paper; refrigerate overnight.

Meringue: 4 egg whites Granulated sugar 1/8 teasp. Salt 1/4 teasp. Cream of tartar 1 teasp. Vanilla extract

Several hours before serving:

1. Let egg whites stand at room temperature 1 hr.

2. Start heating oven to 350 ° F. Butter a 1 1/2-qt. Mold or 4 to 6 custard cups; then sprinkle lightly with a little granulated sugar.

3. In large bowl, beat egg whites until foamy; add salt and cream of tartar; continue beating until soft peaks form; gradually add 1 cup sugar, beating well after each addition. Continue beating until stiff peaks form.

4. Stir in vanilla. Turn egg-white mixture into prepared mold or custard cups; set in pan of hot water. Bake mold 30 min., custard cups, 15 min.

5. Unmold at once onto large serving plate or into individual serving dishes; meringue will shrink slightly. Refrigerate until ready to serve.

Caramel Syrup: Several hours before serving:

In large, heavy frying pan or skillet, spread 1/4 cup granulated sugar in a thin layer. Heat slowly over low heat, until sugar is melted and golden in color. Then, very, very slowly, stir in 3 tablesp. Hot water. Continue to heat syrup until slightly thickened and all sugar lumps are dissolved. (If syrup becomes too thick to pour, reheat over hot water.)

To serve:

Pour custard sauce around meringue or meringues. Top with all of caramel syrup; garnish with strawberries. Makes 6 servings.