Serves 4: 2 grapefruits, 2 oranges, 1 mango.
Custard: ¼ litre of milk, 150 g of sugar, 4 egg yolks, 7 tablespoons of Negrita rum, 1 vanilla pod.

Carefully peel the oranges and grapefruits and break them into segments. Peel and slice the mango. Tastefully arrange the pieces of fruit on small oven dishes. Boil the milk with the vanilla pod. Mix the egg yolks with the sugar in a bowl and add the boiling milk. Put the mix back on low heat in a saucepan, constantly stirring until the mix becomes more consistent, but without boiling. After taking it off the heat, add the Negrita rum. Pour the custard all over the fruit. Cook the dishes au gratin just before serving.