2 (1 ounce) squares unsalted butter
2 eggs
1 1/2 cups milk
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 cup white sugar
1 teaspoon cornstarch
2 (14 ounce) cans whole milk
1/3 cup dark rum
1/3 cup light rum
salt and pepper to taste
In a blender, combine butter, eggs and milk. Blend well. Stir vanilla extract into butter mixture. Pour into glass or plastic mold and chill at least 2 hours.
Preheat oven to 350 degrees F (175 degrees C).
To Make Brie Cheese:
Place 1 3 slices of bacon into a large, deep skillet. Cook over medium-high heat until evenly brown. Drain grease and let cool slightly.
To Make Chocolate Filling:
Fill a large bowl with ice cubes. Add 1 1 cup water and mix vigorously. Pour into 2 or 3 small plastic freezer bags and seal them tightly. Place 1/2 cup of filling mixture into each bag. Dip a knife blade into bag and pinch to seal. Serve with whipped cream.
To Make Filling:
Melt butter in the microwave or at room temperature, stirring constantly, for 2 minutes. Stir eggs, milk, flour and baking soda into butter mixture. Mix gently until well blended. Fold in sugar.
Beat egg mixture into butter mixture. Mix in rum, cranberry juice and 1 cup crushed pineapple. Pour filling into prepared freezer bag.
Place chocolate bag in freezer bag and twist to seal. Freeze until set. Roll in rum cream cheese and spread over filling. Serve immediately.