for a birthday bash.
My great niece, Cassidy, turned 18 in November. We had a delayed celebration this week. I made Boston Cream Pie.
Here is the recipe:
Boston Cream Pie
Photo: Boston Cream Pie Recipe Total Time:
2 hr 0 min
Prep
1 hr 15 min
Cook
45 min
Yield:
8 to 10 servings
For the cake:
- Unsalted butter, for the pan
- 1 1/4 cups cake flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs, at room
temperature
- 1 cup sugar
- 1/2 cup whole milk
- 1/3 cup vegetable oil
- 1 1/2 teaspoons vanilla extract
For the pudding:
- 1 1/2 cups whole milk
- 2 teaspoons vanilla extract
- 2 large eggs plus 4 egg yolks
- 1/2 cup sugar
- 1/4 cup cornstarch
- Pinch of salt
For the glaze:
- 4 ounces semisweet chocolate,
finely chopped
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Directions
Preheat the oven to 350 degrees F. Butter
a 9-inch-round cake pan. Fold a sheet of parchment paper into a square, then
fold it in half into a triangle. Fold the triangle in half. Put the tip of the
triangle in the center of the pan; trim the parchment, following the curve of
the pan. Unfold the parchment circle and line the pan.
Make the cake: Sift the flour, baking
powder and salt into a large bowl. Beat the eggs and sugar in a stand mixer
fitted with the whisk attachment on high speed until pale and tripled in
volume, about 15 minutes. Gently fold in the flour mixture in two additions
using a rubber spatula, scraping down the bowl.
Add the milk, vegetable oil and vanilla
and beat with the mixer until combined. Pour the batter into the prepared pan
and bake until a toothpick inserted into the center comes out clean, 25 to 30
minutes. Transfer the pan to a rack and let cool 10 minutes, then invert the
cake onto the rack. Invert again and cool completely.
Meanwhile, make the pudding: Heat the
milk and vanilla in a medium saucepan over medium heat (do not boil). Whisk the
whole eggs, egg yolks and sugar in a large bowl until light and fluffy. Add the
cornstarch and salt and whisk vigorously until no lumps remain. Whisk about 1/4
cup of the hot milk mixture into the egg mixture, then gradually whisk in the
remaining hot milk mixture.
Pour the egg-milk mixture into the saucepan
and cook over low heat, whisking constantly, until thick and pudding-like, 10
to 15 minutes. Strain through a fine-mesh sieve into a bowl, using a rubber
spatula to push the pudding through. Let cool slightly, stirring occasionally.
Press plastic wrap directly onto the surface of the pudding and refrigerate at
least 2 hours.
Stick toothpicks around the side of the
cake as a guide for cutting two even layers, then slice the cake in half
horizontally with a long serrated knife.
Place the bottom half of the cake
cut-side up on a platter. Top with the pudding, spreading it to about 1/4 inch
from the edge. Carefully place the other cake half on top, cut-side down,
pressing gently.
Make the glaze: Heat the chocolate,
cream, vanilla and salt in a saucepan over medium-low heat, stirring, until
melted and smooth, about 2 minutes. Let cool about 5 minutes, then pour over
the cake and smooth with an offset spatula. Refrigerate at least 30 minutes or
up to 4 hours before serving.
Quote of the day: How old would you be, if you didn't know how old you are? Satchel Paige
