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Rum Bavarian Cream

Contributed by: Chris WebAdmin. of


  • 1/2 pint of milk
  • 4 yolks
  • 4 oz sugar
  • 8 teaspoon gelatin
  • 1 quart heavy cream
  • 2 oz of puerto rican rum


Remove from heat, add gelatin and strain. When almost set add 1 1/2 pints of the cream (whipped stiff), and Rum.

Fill 8 pudding cups and place in refrigerator to set. Remove from molds and serve in individual dishes. Decorate with balance of whipped cream.

Pour 2 tsp. of rum in each dish.

Serving Size: Makes 6 Servings

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