Monday, May 18, 2009

Boston Cream Pie

As any New Englander knows, Boston Cream Pie is actually a delicious cake. Here is how I make mine. Parts of this recipe come from Boston.

Bake a Hot Milk Sponge Cake in a 9-inch round pan. Remove from pan and cool. 

Split horizontally into two layers. 

Place the bottom layer on a serving plate. Spread with custard (below) or with vanilla pudding. Place the top layer over the filling. You may need to use some toothpicks to keep the top layer from sliding around. 

Glaze the top of the cake with chocolate glaze, below. Let a little drip down the sides. Chill before slicing. 

  • 1/3 cup sugar
  • 3 tablespoons cornstarch
  • 1 cup milk
  • 3 large eggs
  • 1/2 cup heavy cream
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons unsalted butter

Combine the cornstarch, sugar, milk, eggs, cream, vanilla extract, and salt in a saucepan. Whisk until smooth.

Bring the custard to a boil over moderate heat, whisking constantly. Continuing to whisk, let the custard boil for two minutes.

Remove from heat, and whisk in the butter. Set custard aside to cool, continuing to whisk occasionally.


  • 6 ounces bittersweet chocolate (not unsweetened)
  • 3 tablespoons water
  • 2 tablespoons unsalted butter
  • 1 1/2 tablespoons light corn syrup
  • 1/4 teaspoon salt
In a double boiler, melt together the chocolate, water, butter, corn syrup, and salt, stirring until smooth. Remove top of double boiler from heat.

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