Have you eaten Boston Cream Pie before?? It’s delicious!!! I’d never tried it before I baked it myself. I’m adventurous like that.
Did you know that Boston Cream Pie is sponge cake and not pie? So, why call it Boston Cream Pie?? Who cares….let’s just eat it!!
Boston Cream Pie
Recipe from Cooks’s Illustrated
For the custard: 2 cups half & half
6 egg yolks
1/2 cup sugar
pinch of salt
1/4 cup flour
4 tbl cold unsalted butter, cut into 4 pieces
1 1/2 tsp vanilla extract
For the cake: 1 1/2 cup flour
1 1/2 tsp baking powder
3/4 tsp salt
3/4 cup whole milk
6 tbl unsalted butter
1 1/2 tsp vanilla extract
1 1/2 cups sugar
For the glaze: 1/2 cup heavy cream
2 tbl light corn syrup
4 ounces bittersweet chocolate, finely chopped
To make the custard:
Heat half & half in a saucepan over medium heat until simmering.
In the meantime, whisk egg yolks, sugar, and salt in a medium bowl until smooth. Add flour to yolk mixture and whisk.
Remove the half & half from heat. While whisking constantly, slowly add 1/2 cup to yolk mixture to temper. While still whisking constantly, return the tempered yolk mixture to the half & half in your saucepan.
Return saucepan to medium heat and cook about 1 minute, whisk constantly. Reduce heat to medium-low and whisk constantly for 8 minutes. Yes, whisk constantly for 8 minutes! You don’t want your eggs to cook in the custard.
Increase heat to medium and continue to whisk quickly until bubbles burst on the surface, 2-5 minutes.
Remove saucepan from heat. Whisk in butter and vanilla until butter is melted. Pour custard into a medium bowl.
Lightly press greased parchment paper directly on the surface of custard and refrigerate at least 2 hours & up to 24 hours.
To make the cake:
Preheat oven to 325. Lightly spray two 9 inch round cake pans with nonstick cooking spray and line with parchment paper. Whisk flour, baking powder, and salt in a medium bowl. Set aside.
Heat milk and butter and a saucepan over low heat until butter is melted. Remove from heat. Add vanilla. Cover to keep warm.
Whip eggs and sugar with mixer at high speed about 5 minutes until light and airy. Add hot milk mixture to egg mixture and whisk by hand to combine. Add flour mixuture to wet mxture and whisk by hand to combine.
Divide batter between your two cake pans. Bake 20-22 minutes.
Cool cakes in pans about 2 hours on wire rack. Run a small knife around the edges of pans. Invert cakes onto wire rack. Carefully remove parchment.
To assemble the cake:
Place one cake on a large plate. Whisk the custard briefly, then spoon it onto the center of the cake. Spread evenly to cake’s edge. Place second layer of cake on top of the custard. Make sure the layers are aligned. Press lightly on top of cake to setl. Refrigerate cake while preparing the glaze.
To make the glaze:
Bring the cream and corn syrup to a simmer in a saucepan over medium heat. Remove from heat and add chocolate. Whisk gently until smooth for about 30 seconds. Let stand, whisking occasionally, about 5 minutes.
Pour glaze onto center of cake. Spread glaze to edge of cake. Let the excess decoratively drip down the sides of the cake. Chill finished cake 3 hours before serving. Cake can be made up to 24 hours before serving.
Get to whisking and enjoy!!!