Boston Cream Pie

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Custard-
1/4 cup sugar
3 egg yolks
1/8 cup flour
3 Tbsp corn starch
1-1/4 cups milk
1 tsp vanilla
In a heat proof bowl mix sugar with egg yolks. In a separate bowl sift flour and cornstarch together. Pour into egg mixture still until a paste forms.
Boil milk, slowly pour into egg mixture, whisking constantly. Place back in a medium sauce pan bring to a boil, whisking. Continue to cook 1-2 minutes after boils. Until thickens. Remove from heat add vanilla.Place in bowl cover immediately and place in fridge for about 4 hours.

Cake-
Bake to 9inch round yellow or sponge cakes. I used yellow.

Yellow cake recipe-
2 cups cake flour
2 tsp baking powder
1/2 tsp salt
1/2 cup butter, softened
1 cup sugar
3 lrg eggs room temp.
2 tsp vanilla
3/4 cup milk
In a small bowl combine flour, baking powder and salt.
Cream butter and sugar add eggs 1 at a time. Add vanilla. Add dry ingredients alternating with milk. Bake in greased pans 20-25 minutes. Let cool 20 minutes, release from pans, let cool completely.

Chocolate Ganache
4 ounces semi-sweet chocolate chopped fine, place in a heat proof bowl.
Boil 1/2 cup heavy cream with 1 Tbsp butter. Pour over chocolate stirring until chocolate is melted. Let sit till thickens up.

Assembly-
Place 1 layer of cake, top with custard, place 2nd layer of cake, pour ganache on top letting it drip over.
ENJOY!!!

I have linked this recipe to http://4littlefergusons.wordpress.com/2012/10/26/autumn-hugs-weekend-potluck-40/

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4 thoughts on “Boston Cream Pie

  1. I would LOVE to feature you at Weekend Potluck this week, but I see you haven’t linked back to our party! Please do so! 🙂 I am printing this as we speak. I have always wanted to make Boston Cream Pie or Cake and have felt overwhelmed by most recipes. This one is simple and easy to follow. EXCITED 🙂
    Hugs, Tonya from 4 little Fergusons

  2. Pingback: Havarti Cheese Steaks with Tomatilla Salsa & Weekend Potluck #41 «

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