Phyllo Cups:
Preheat oven to 375 degrees.
Unfold the phyllo dough and remove one sheet.
Cut it into 4 squares.
Cover each square with melted butter and stack one on top of the other.
Gently press into a buttered muffin tin.
Continue this process until you've completed 12 phyllo cups.
Bake 8-10 minutes or until golden.

Chocolate Pastry Cream:
Scald the milk and set it aside.
Whip yolks and sugar for six minutes at medium speed until thickened and pale yellow in color.
Add flour and mix until blended.
Gradually add scalded milk, scraping the bowl as necessary.
Transfer to a double boiler and cook over medium heat until thickened, about 5 minutes.
Use a whisk to remove lumps and keep smooth.
Dissolve gelatin, rum and vanilla over hot water and add to the cooked pastry cream.
Mix thoroughly and set aside.
Melt chocolate and butter in a double boiler.
Add to the cooked pastry cream.
Cover by placing foil in direct contact with the pastry cream and chilling overnight.
Fill phyllo cups with cream and garnish with chocolate shavings.