Boston Cream Pie or Cake
From midgelet 15 years ago
- 60 minutes to make
- Serves 12
Made up of several recipes, trying to stick to authentic preparation, this was excellent. We all enjoyed it for mother's day! What's not to like about butter cake, custard and chocolate glaze! The cake when cut makes a good serving!
Ingredients
- Cake: shopping list
- 1 1/4 cups sugar shopping list
- 1 1/2 stick butter ( not margarine ) shopping list
- 2 tsp pure vanilla shopping list
- 2 large eggs shopping list
- 2 cups all purpose flour shopping list
- 1/4 tsp dalt shopping list
- 3 tsp baking powder shopping list
- 1 cup milk ( skim is fine too but will be a bit less rich ) shopping list
- Custard: shopping list
- 1/3 cup sugar shopping list
- 3 Tbs cornstarch shopping list
- 3/4 cup half and half shopping list
- 3/4 cup cream shopping list
- 3 eggs shopping list
- dash salt shopping list
- 2 tsp pure vanilla shopping list
- 3 Tbs butter ( not margarine ) shopping list
- Glaze: shopping list
- 6 0z pkg semi sweet chocolate chips shopping list
- 3 Tbs water shopping list
- 2 Tbs butter ( not margarine) shopping list
- 2 Tbs light corn syrup shopping list
- dash salt shopping list
How to make it
- Tips:
- make cake ahead of time, Freeze: then when partially frozen, slice cake in half, filling with prepared chilled custard.
- Then wrap and chill cake overnight to keep cake and custard chilled and moist.
- Before serving make the glaze and pour over the cake, smooth top and sides if you wish or just let it drip over.
- One can of course, prepare the glaze and chill it - but it will harden.
- If you want a soft frosting I sugest to use a chocolate buttercream frosting which can be chilled and remain soft.
- So:
- for cake: Beat butter, sugar and vanilla and cream light and fluffy. Beat in eggs one at a time.
- Sift dry ingredients and add with milk to creamed mixture blending into a smooth batter
- Pour in a greased and floured 9 inch springfiorm pan.
- Bake in a preheated 350F oven, about 1 hour or tested done in center with toothpick in center.
- The cake wont be that tall, but when filled and glazed, the pieces are nice size.
- Cool completely in pan, remove .
- Custard:
- Mix everything ( except buttter and vanilla ) in a saucepan off heat . whisk till well mixed.
- Then over medium heat cook and stir constantly until thick.
- Remove from heat and add butter and vanilla.
- If for some reason your custrad may be lumpy, just use this tips most chefs use, that is strain the custard into a bowl and discard lumps remaining in strainer.
- Also if you feel custard is too thick, easily thin by whisking in a bit of milk or cream. If you like a bit of rum flavor, add it too.
- Glaze:
- I simply put all the ingreidnts in a micro safe dish and heat on high a minute ( or two ) and then whisk smooth, or one can make it the old fashinoned way by gently heating glaze ingrdients over a doubler boiler
- Assemble:
- Cut cake, fill with cream almost to the edges. Don't dispair if some custard flows onto the dish.
- While the glaze is warm, pour and spread it over rhe cake.
- Garnish if desired. serve at one
The Rating
Reviewed by 8 people-
Incredible and decadent. Beautiful picture. You've got my 5.
chefmeow
in Garland loved it
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Lovely recipe and excellent pics! I've given you a 5 but thinking you deserve a 10 ;)
lor
in Toronto loved it
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Great lookin cake print for later thanks
momo_55grandma
in Mountianview loved it
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