Boston Cream Pie
photo by PanNan
- Ready In:
- 1hr 40mins
- Ingredients:
- 22
- Yields:
-
1 8inch cake
- Serves:
- 6
ingredients
-
Cake
- 2 eggs, separated
- 1 cup superfine sugar
- 1 cup unbleached flour
- 1 teaspoon baking powder
- 1 pinch salt
- 1 tablespoon butter
- 1⁄2 cup milk, heated
- 1⁄2 teaspoon vanilla
- 1⁄2 teaspoon lemon extract (optional)
-
Filling
- 1⁄2 cup sugar
- 3 tablespoons unbleached flour
- 1 pinch salt
- 1 cup milk or 1 cup cream, scalded
- 1 egg, lightly beaten
- 1⁄2 teaspoon vanilla or 1/2 teaspoon orange extract
-
Frosting
- 1 cup sugar
- 3 tablespoons cornstarch
- 2 ounces unsweetened chocolate, shaved
- 1⁄4 teaspoon salt
- 1 cup boiling water
- 1 tablespoon butter
- 1 teaspoon vanilla
directions
- Cake: Preheat oven to 350°; grease and flour an 8" round cake pan.
- Beat the egg whites until stiff in a large bowl; in a small bowl beat the egg yolks until light; add to the whites and beat together; slowly add the sugar, beating for 5 minutes.
- Sift the flour, baking powder and salt together; in a saucepan heat the milk and melt the butter.
- Stir the dry ingredients and milk mixture into the egg mixture as quickly as possible; stir in vanilla and lemon extract if using.
- Pour batter into pan and bake 25-30 minutes, until toothpick tests clean; cool 10 minutes, remove from pan and cool completely on wire rack; slice the cake into two layers.
- Filling: In a double boiler over medium-low heat, cook sugar, flour, salt and milk for 15 minutes, stirring constantly until thickened and bubbly.
- Temper the egg with the cooked mixture and pour back into the pan; cook another 3-5 minutes until thickened; remove from heat, stir in vanilla or orange extract and cool completely with plastic wrap on custard surface; spread on bottom cake layer, add top layer.
- Frosting: Bring the sugar, cornstarch, chocolate, salt and water to a boil; cook, stirring, 3-5 minutes or until thickened enough to coat a spoon thickly; remove from heat, add butter and vanilla and stir until combined.
- Cool a bit, but while still warm, pour and spread frosting over the top of cake, allowing some to drip down sides if desired; there may be more frosting than you need, use it for another purpose.
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Reviews
-
Sugarpea, this pie is just to die for!!!. I made this today to serve to some guests tonight the cake and filling came out just absolutely perfect, and I doubled the frosting ingredients. Just make sure when you drizzle the frosting over the cake, to make sure you have the cake on a wire rack, so the frosting can just drizzle down. This cake takes a little extra time to prepare, but is well worth the time to make. Thank you Sugarpea for such a wonderul recipe that I can be proud to serve to my guests...Kittencal:)
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I thought when the cake first came out of the oven, "Man it's too crusty a cake and another flop" but I read on another BCP recipe to assemble and then put in the fridge overnight before serving, so I did that here and it made ALLL the difference. The crusty-ness of the cake melding with the pudding and the whole thing was smooth and moist. I used regular sugar, not superfine and it came out good. My 1st time making MCP, Thanks!
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RECIPE SUBMITTED BY
sugarpea
Snohomish, WA
I’m a former interior designer and landscape designer. At the moment I get to enjoy being at home and working only when I want to. I like rollerblading, hiking, backpacking and trips to the ocean. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I’m afraid they’ll have to bury me here in WA. This is God’s country and I’m never leaving.
I have a smallish collection of cookbooks, preferring to use the library and a copy machine. Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper); A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world; The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey.
Currently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I can now add Zaar to that list of passions (translate: addiction). We have three dogs, two rescued and one adopted. They are Sugarpea, a Golden Retriever, Chickpea, a Llasa Apso and Sweetpea, a Shih Tzu; small, medium and large. We’re quite a sight out on the trail. One of the things I am most fond of about living here is the ability to vegetable garden year ‘round.