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| Home -> [Desserts, Tarts & Pies] -> [Boston cream pie Recipe] |
Boston cream pie
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| Artist: |
_ |
Yield: |
14 |
| Categories: |
Desserts, Tarts & Pies |
Rating: |
0 |
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Ingredients:
| | CAKE L | | 1
| cup | Sugar | | 2/3
| cup | Milk | | 1 3/4
| cup | All-purpose flour | | | VANILLA EGG C | | 1/3
| cup | Cornstarch | | 2 1/2
| cup | Milk | | | CHOCOLATE G | | 1
| tbsp | Butter | | 1/4
| cup | Milk | | 1/4
| cup | Butter, softened | | 3
| | Large eggs | | 1
| tsp | Vanilla | | 2
| tsp | Baking powder | | 2/3
| cup | Sugar | | 1/4
| tsp | Salt | | 4
| | Large egg yolks, lightly beat | | 3
| | 1 oz. chocolate squares | | 1/3
| cup | Confectioners' sugar |
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Procedures:
| 1 | Prepare cake layers: heat oven to 350 degrees.grease and flour two 9" round cake pans.in large bowl with electric mixer at medium speed, beat ?cup butter,1 cup sugar,eggs,2/3 cup milk,1 tsp. vanilla and baking powder about 4 minutes until thoroughly blended and smooth. | | 2 | Spoon batter into prepared pans;bake 30 minutes until wooden pick inserted in center of each layer comes out clean.remove layers to wire racks to cool completely. | | 3 | Prepare egg custard: in 2 qt. saucepan,stir 2/3 cup sugar,cornstarch and salt until thoroughly mixed;slowly stir in 2 ?cups milk until smooth.bring to boil over medium heat,stirring constantly;cook 1 minute until mixture boils rapidly and thickens.remove from heat; very slowly pour lightly beaten egg yolks into hot mixture,stirring rapidly and constantly to blend and keep smooth.return mixture to low heat;cook 1 minute longer.do not allow to boil.remove from heat;stir in 1 tbsp. vanilla.cool completely,stirring frequently. | | 4 | Prepare chocolate glaze: in small heavy saucepan over very low heat, melt chocolate and 1 tbsp. butter,stirring frequently until blended and smooth.remove from heat;stir in confectioners sugar and ?cup milk until blended and smooth.keep warm,covered. | | 5 | To assemble: using sharp serrated knife,carefully cut cooled layers in half horizontally.place one layer,cut side up,on serving platter; spread with 1/3 cooled custard.repeat with remaining cake layers and custard,ending with cake layer,cut side down.spoon warm glaze over top of cake,letting mixture drip down sides.makes 12 to 16 servings |
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