Boston Cream Pie
Recipe By: 
Recipe type: Dessert, Cake
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 cup sifted cake flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 3 eggs
  • 1 cup granulated sugar
  • 2-3 tablespoons lemon juice
  • 6 tablespoons milk
    FOR THE VANILLA CUSTARD
  • 1½ cups cream
  • ½ cup granulated sugar
  • 3 tablespoons flour
  • ¼ teaspoon salt
  • 3 egg yolks, slightly beaten
  • 1 tablespoon butter
  • 2 teaspoons vanilla extract
  • ¼ teaspoon almond extract
    FOR THE GANACHE
  • ¼ cup bittersweet chocolate chips
  • ¼ cup milk chocolate chips
  • ⅓ cup heavy cream
Preparation Instructions
  1. Preheat your oven to 375˚and prepare 2 - 6" cake pans by smearing with butter and cutting out a piece of parchment to fit the bottom of the pan and placing it in, pressing it into the bottom, set aside.
  2. In a medium mixing bowl, sift together the flour, baking powder and salt, set aside.
  3. In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs on high until they are thick and piled softly, about 5 minutes.
  4. Gradually add the sugar, beating well after each addition. Then add the lemon juice.
  5. Next heat the milk so it is quite hot but not boiling.
  6. While the milk is heating, carefully fold in the dry ingredients in fourths.
  7. Once the flour is thoroughly mixed in and the milk is hot pour the milk in all at once and mix until smooth.
  8. Turn the batter into the prepared pans and bake until the surface springs back when you gently push on it. About 15-20 minutes.
  9. Remove from the oven and allow to cool about 20 minutes in the pans and then remove to a wire rack to cool completely.
    TO MAKE THE CUSTARD
  10. Scald 1 cup of the cream in a small saucepan over medium heat (until you see small bubbles around the edges).
  11. Sift together into a medium saucepan the sugar, flour and salt. Gradually stir in the scalded cream. Bring to a boil, stirring constantly for 3 minutes. Remove from heat.
  12. Pour cream mixture into a double boiler and place over simmering water, covered for 7 minutes, stirring occasionally.
  13. Stir a few tablespoons of the hot cream mixture and then slowly drizzle the egg mixture, while vigorously stirring, into the cream mixture.
  14. Cook over the simmering water about 3-5 minutes, or until thick.
  15. Remove from the heat and add the butter and extracts.
  16. Chill in the refrigerator.
    TO MAKE THE GANACHE
  17. Place the chocolate chips in a small saucepan and melt over low heat, stirring the whole time. Once the chips are all melted, pour the cream in and stir until smooth.
  18. Allow to cool to room temperature.
    TO ASSEMBLE THE CAKE
  19. Simply place one layer of the sponge cake on a serving plate, top with the vanilla custard (I did not end up using all of it, I think I had about ½ a cup left). Next place the second cake layer on top of the custard vey carefully so the custard doesn't ooze out.
  20. Next top with the ganache, smoothing all the way to edges.
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2013/10/boston-cream-pie/