Boston Cream Pie Recipe
Ingredients
| Butter | 1⁄4 Cup (4 tbs), softened | |
| Eggs | 3 Large | |
| Vanilla | 1 Teaspoon | |
| All purpose flour | 1 3⁄4 Cup (28 tbs) | |
| Baking powder | 2 Teaspoon | |
| Sugar | 2⁄3 Cup (10.67 tbs) | |
| Sugar | 2⁄3 Cup (10.67 tbs) | |
| Cornstarch | 1⁄3 Cup (5.33 tbs) | |
| Salt | 1⁄4 Teaspoon | |
| Egg yolks | 4 Large, lightly beaten | |
| Chocolate | 3 Ounce | |
| Butter | 1 Tablespoon | |
| Confectionerâs sugar | 1⁄3 Cup (5.33 tbs) | |
| Milk | 1⁄4 Cup (4 tbs) | |
| Milk | 1⁄4 Cup (4 tbs) | |
| Milk | 1⁄4 Cup (4 tbs) |
Nutrition Facts
Serving size
Calories 315 Calories from Fat 89
% Daily Value*
Total Fat 10 g15.6%
Saturated Fat 5.5 g27.3%
Trans Fat 0 g
Cholesterol 128.7 mg42.9%
Sodium 133.9 mg5.6%
Total Carbohydrates 52 g17.4%
Dietary Fiber 0.95 g3.8%
Sugars 33.5 g
Protein 5 g10.1%
Vitamin A 5.9% Vitamin C
Calcium 9.7% Iron 8.6%
*Based on a 2000 Calorie diet
Directions
cake pans.In large bowl with electric mixer at medium speed, beat 1/4 cup
butter,1 cup sugar,eggs,2/3 cup milk,1 tsp. vanilla and baking powder about
4 minutes until thoroughly blended and smooth. 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.
PREPARE EGG CUSTARD: In 2 qt. saucepan,stir 2/3 cup sugar,cornstarch and
salt until thoroughly mixed;slowly stir in 2 1/2 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.
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 1/4 cup milk until
blended and smooth.Keep warm,covered. 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.
Chef
