Ingredients Jump to Instructions ↓

  1. Boston Cream Pie

  2. 1 1/4 cups sugar

  3. 3/4 cup butter

  4. 2 large eggs

  5. 2 cups all purpose flour

  6. 1/4 tsp salt

  7. 3 tsp baking powder

  8. 1 cup milk

  9. 1/3 cup sugar

  10. 3 Tbsp cornstarch

  11. 3/4 cup half and half 3/4 cup cream

  12. 3 eggs

  13. 2 tsp pure vanilla

  14. 3 Tbsp butter

  15. 6 oz pkg semi sweet chocolate chips

  16. 3 Tbsp water

  17. 2 Tbsp butter

  18. 2 Tbsp light corn syrup

  19. dash salt

  20. Beat butter, sugar, and vanilla until light and fluffy. Beat in

  21. eggs one at a time. Sift dry ingredients and add with milk to creamed

  22. mixture blending into a smooth batter Pour in a greased and floured

  23. 9 inch springfiorm pan. Bake in a preheated

  24. 350F oven, about hour or tested done in center with toothpick in center. The cake

  25. wont be that tall, but when filled and glazed, the pieces are nice

  26. size. Cool completely in pan, remove.

  27. Mix next 6 ingredients in a saucepan off heat. Whisk till well

  28. mixed. Cook over medium heat stir constantly until thick. Remove

  29. from heat and add butter and vanilla. Strain the custard into a

  30. bowl and discard lumps remaining in strainer if needed. If custard

  31. is too thick, thin by whisking in a bit of milk or cream. If you

  32. like a bit of rum flavor, add it too.

  33. Put all glaze ingredients in a microwave safe dish and heat on high

  34. a minute (or two) and then whisk smooth. Or can make by gently

  35. heating glaze ingredients over a double boiler.

  36. Cut cake, fill with cream almost to the edges.

  37. Before serving make the glaze and pour over the cake, smooth top

  38. and sides if you wish or just let it drip over.


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