Rum Bavarian Cream

Indulge in this classic Rum Bavarian Cream, a dessert that balances the richness of heavy cream with the bright, aromatic kick of aged rum. The base is a smooth, custard-like mixture enriched with egg yolks and milk, stabilized with gelatin for a perfect, sliceable texture. This dish is elegant enough for holiday gatherings or special anniversaries, yet simple enough for a sophisticated weeknight treat. The whipped cream folded into the setting mixture creates an airy, light mouthfeel that melts on the tongue. Each spoonful delivers a harmonious blend of dairy sweetness and robust rum flavor, making it a memorable finale to any meal. Serve chilled for the best texture and flavor.

Cuisine: American

Courses: Desserts

Difficulty: Intermediate

Servings: 6

Calories: 1369.8

Dietary: Gluten-free

Description

Indulge in this classic Rum Bavarian Cream, a dessert that balances the richness of heavy cream with the bright, aromatic kick of aged rum. The base is a smooth, custard-like mixture enriched with egg yolks and milk, stabilized with gelatin for a perfect, sliceable texture. This dish is elegant enough for holiday gatherings or special anniversaries, yet simple enough for a sophisticated weeknight treat. The whipped cream folded into the setting mixture creates an airy, light mouthfeel that melts on the tongue. Each spoonful delivers a harmonious blend of dairy sweetness and robust rum flavor, making it a memorable finale to any meal. Serve chilled for the best texture and flavor.

Ingredients

1/2 pint Of milk
4 Yolks
4 ounce Sugar
8 teaspoon Gelatin
1 quart Heavy cream
2 ounce Of Puerto Rican Rum

Directions

1
Sprinkle gelatin over 1/2 cup of cold water in a small bowl and let stand for 5-10 minutes until softened and spongy.
2
In a saucepan, combine milk, egg yolks, and sugar. Cook over medium heat, stirring constantly with a wooden spoon, until the mixture thickens slightly and coats the back of the spoon (do not boil).
3
Remove the saucepan from heat. Stir in the softened gelatin mixture until completely dissolved.
4
Strain the custard mixture through a fine-mesh sieve into a clean bowl to ensure smoothness.
5
Refrigerate the custard mixture, stirring occasionally, until it begins to thicken and reach the consistency of unbeaten egg whites (almost set).
6
Whip 1 1/2 pints of the heavy cream until stiff peaks form. Set aside.
7
Gently fold the whipped cream and the rum into the partially set custard mixture until just combined and no white streaks remain.
8
Spoon the mixture into 8 pudding cups or dessert molds.
9
Refrigerate for at least 3 hours or until firmly set.
10
To serve, run a knife around the edge of the molds, dip briefly in warm water, and invert onto plates.
11
Garnish with the remaining whipped cream and a drizzle of rum.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1369.8kcal

% Daily Value *
Total Fat 87.1g134%
Saturated Fat 53.2g266%
Cholesterol 265.2mg89%
Sodium 60.6mg3%
Total Carbohydrate 109.0g37%
Dietary Fiber 0.0g0%
Sugars 109.0g
Protein 16.9g34%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: bavarian cream, rum dessert, puerto rican rum, custard, gelatin, whipped cream, egg yolks, holiday dessert, chilled dessert, silky texture, rich dessert, dessert cups, classic recipe, make ahead, alcoholic dessert

Read it online: https://www.chefs-mate.com/recipe/rum-bavarian-cream/