Boston Cream Pie Recipe
🕒 Total Time: 1 hour 40 minutes
- Prep Time: 45 minutes
- Cook Time: 55 minutes (includes 45 minutes for cooling)
Description:
Indulge yourself with the classic delight of a genuine Boston Cream Pie. This recipe is a delightful journey through simple yet essential steps, resulting in a single 8″ cake, delicately split into two layers, generously filled with custard, and elegantly frosted with glossy chocolate.
Nutritional Information:
- Calories: 587.7
- Fat: 13.6g
- Saturated Fat: 7.7g
- Cholesterol: 111.7mg
- Sodium: 313.5mg
- Carbohydrates: 111.9g
- Fiber: 2.3g
- Sugar: 83.6g
- Protein: 8.9g
Ingredients:
- 2 eggs
- 1 cup unbleached flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup butter
- 1 cup milk
- 1/2 tsp vanilla extract
- 1/2 cup sugar
- 3 tbsp cornstarch
- 2 oz chocolate
- 1/4 tsp salt
- 1 cup boiling water
Instructions:
| Step | Details |
|---|---|
| 1 | Cake: Preheat the oven to 350°F. Grease and flour an 8″ round cake pan. |
| 2 | In a large bowl, beat the egg whites until stiff peaks form. In a separate small bowl, beat the egg yolks until light. Combine the yolks with the whites and beat together. Slowly add the sugar, continuing to beat for about 5 minutes. |
| 3 | Sift together the flour, baking powder, and salt. In a saucepan, heat the milk and melt the butter. |
| 4 | Quickly stir the dry ingredients and milk mixture into the beaten egg mixture. Stir in vanilla extract. |
| 5 | Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, slice the cake horizontally into two layers. |
| 6 | Filling: In a double boiler over medium-low heat, cook the sugar, flour, salt, and milk, stirring constantly, for about 15 minutes or until thickened and bubbly. |
| 7 | Temper the egg by slowly adding some of the hot mixture to it, then pour the tempered egg back into the pan. Cook for an additional 3-5 minutes until thickened. Remove from heat, stir in vanilla extract, and allow the custard to cool completely with plastic wrap covering the surface. Spread the custard onto the bottom cake layer and place the top layer over it. |
| 8 | Frosting: In a saucepan, bring the sugar, cornstarch, chocolate, salt, and water to a boil. Cook, stirring constantly, for 3-5 minutes until thickened enough to coat a spoon. Remove from heat, add butter and vanilla extract, and stir until combined. |
| 9 | Allow the frosting to cool slightly, then pour and spread it over the top of the cake, allowing some to drip down the sides if desired. Any leftover frosting can be stored for later use. |
Recipe Notes:
- For added flavor, consider using lemon extract in the cake batter or orange extract in the custard.
- This recipe yields one 8-inch cake, serving approximately 6 people.
- Boston Cream Pie is best enjoyed fresh but can be stored in the refrigerator for up to 3 days.
