Prep 35 mins
Cook 1 hr 10 mins
Famous for having been created at the Parker House Hotel in Boston Massachusetts. Adapted from Your Guide to Boston, Mass. A little history: The Omni Parker House Hotel is a hotel in Boston, Massachusetts, currently owned by Omni Hotels and named the Omni Parker House. Not far from the seat of the Massachusetts state government, it has long been a frequent rendezvous for politicians. The Parker House is known for having invented American foods such as Boston cream pie and the Parker House roll, and for having coined the term "scrod". The Omni Parker House currently has 551 rooms and suites that underwent an $80 million renovation completed in 2000. The Parker House opened in 1856. Many well-known people have worked at the Parker House, including Ho Chi Minh who was a baker in the bakeshop from from 1911 to 1913, Malcolm X who was a busboy in the early 1940's, and Emeril Lagasse. John F. Kennedy announced his candidacy for Congress in the hotel's Press Room, proposed to Jackie Kennedy, as well as held his bachelor party here. The hotel was home to the Saturday Club, also referred to as the Saturday Night Club, which consisted of literary dignitaries such as Henry Wadsworth Longfellow and Ralph Waldo Emerson.
- 1 1⁄4 cups sugar
- 3⁄4 cup unsalted butter
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 2 cups cake flour (not self-rising)
- 2 1⁄2 teaspoons double-acting baking powder
- 1⁄2 teaspoon salt
- 3⁄4 cup milk
- 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
- 6 ounces bittersweet chocolate (not unsweetened)
- 3 tablespoons water
- 2 tablespoons unsalted butter
- 1 1⁄2 tablespoons light corn syrup
- 1⁄4 teaspoon salt
- Preheat oven to 350°F.
- Butter and flour a 9 1/2-inch springform baking pan.
- Combine the butter, sugar, and vanilla in a bowl. Cream together using an electric mixer until the mixture is light and fluffy.
- Beat the eggs in thoroughly one at a time.
- In a separate bowl, sift together the flour, baking powder, and salt. Combine with the first mixture and milk.
- Pour batter into the prepared pan. Bake in the middle of the oven for 50 to 60 minutes, or until a toothpick comes out clean. Remove from oven and let the cake cool in the pan on a rack.
- The Custard:.
- 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.
- The Glaze:.
- In a double boiler, melt together the chocolate, water, butter, corn syrup, and salt, stirring until smooth. Remove top of double boiler from heat.
- Putting it Together:.
- Remove the cake from the pan and cut it in half horizontally with a long serrated knife.
- Place one half of the cake on a plate with the cut side facing up. Top with custard.
- Place the other half of the cake on top, with the cut side down.
- Coat the top of the cake with glaze allowing it to drip down the sides.
I just finished putting this together and took a small slice to taste. I think it will be much better once it has had a chance to sit in the frige for a few hours, or even overnight. However, it tastes wonderful so far! I followed the recipe as written, and I posted a picture of the finished cake. I don't know if it made a difference, but I did made sure that my butter, milk and eggs were at room temp for the cake batter. I also alternated adding the dry ingredients with the milk; starting and ending with the dry. The cake baked up golden and moist within 45 minutes in my oven using a dark coated spring form pan. Secondly, I mixed the sugar and cornstarch together in my sauce pan for the pastry cream first. I then beat my eggs, vanilla, milk, and cream together in a measuring cup. I slowly poured the milk/egg mixture into the sugar/cornstarch mixture while mixing with a whisk. I had no problems with lumps. Finally, just a piece of advice about the glaze and adding the water.... chocolate will seize when it comes in contact with water. So, I melted the chocolate first with the butter, corn syrup and salt before adding the water. I had no problems and everything came out perfectly! This is a great recipe and I would definately make it again. Thank you so much for sharing. I forgot to post my rating!!! I give this 5 stars!!!
This cake requires some effort, so be forewarned, but I believe it will be worth your while. I made this for DH's birthday & he is the Boston Cream Pie connoisseur--he loved it. I doubled the recipe, as I have twin teenage boys in the house and I thought I might like a piece also. It doubles beautifully. Thanks for sharing.
This recipe made it into Book #179627 This is a very nice Boston Cream Pie. The first one I ever made, and made it to specs. Well worth it. Very light with a creamy custard, and an awesome chocolate topping. Also, placed in the fridge overnight, the second day, it tastes even better! And the chocolate hardens like the top of an eclaire or donut. Yummy! Thanks Sharon, for sharing this wonderful delight.