Boston Cream Pie

This is quite the dessert kick we are on. Well, tortillas can be a dessert; just put some cinnamon sugar on them. We have another dessert for you, the delicious Boston Cream Pie made for Easter. To be honest, I was not super impressed with myself. The cakes were tough and kind of tasteless, but the custard and glaze were pretty yummy. Anyway, here is the recipe. It's a chocolate cake, custard, golden cake, and chocolate glaze. There is a lot of info, so pay close attention.

Custard
Ingredients:
2 cups milk
1 T sugar
1 vanilla bean, split and scraped
3/4 cup sugar
3 T cornstarch
pinch of salt
4 eggs, room temperature
3 T unsalted butter
1 T light rum optional
1 t vanilla extract

Directions:
(Helpful hint: Rinse the saucepan in cool water before use. Don't dry it. This well help to keep the milk from scorching.)
Bring milk, 1 T sugar, and vanilla bean to a simmer in a large, heavy saucepan; stir to dissolve.
Stir together 3/4 cup sugar, cornstarch, and salt in a small mixing bowl; set aside.
Beat the eggs in a large mixing bowl with an electric mixer on medium speed until light, fluffy, and lemon colored, about 3 minutes. Stir in the sugar-cornstarch mixture.
Remove vanilla pod from milk.
Whisk 1/2 cup hot milk into the egg mixture. Add the egg mixture back to the milk in the saucepan and cook over medium heat until thick, 5-8 minutes. Stir constantly to prevent scorching.
Lightly boil filling 1 minute to eliminate starchy taste from the cornstarch.
Off heat, add butter, rum, and vanilla; transfer to a bowl.
Cover with plastic wrap, pressing wrap on the surface of filling to prevent a skin from forming. Chill.

Golden Cake
Ingredients:
1 cup cake flour
1 t baking powder
pinch of salt
4 eggs, room temperature
3/4 cup sugar
1/3 cup milk
1/4 cup vegetable oil
1 t vanilla extract

Directions:
Sift together flour, baking powder, and salt three times; set aside.
In a large bowl, beat eggs and sugar on high speed until light and fluffy, 8 minutes.
Gently fold sifted flour mixture into eggs in two additions, making sure it gets thoroughly mixed.
Fold in milk, oil, and vanilla until thoroughly mixed.
Pour batter into one of the prepared cake pans.
-Grease and flour two 9x2 inch cake pans. You can use sugar instead of flour.
Bake golden cake 25-30 minutes, or until a toothpick is inserted and taken out clean.
Cool on a rack. Cake will pull away from the sides of pan. Then transfer out of pan.

Chocolate Cake
Ingredients:
1/3 cup cake flour
3 T unsweetened cocoa powder
1/2 t baking powder
1/8 t baking soda
Pinch of salt
2 eggs, room temperature
6 T sugar
3 T hot brewed coffee
2 T vegetable oil
1/2 t vanilla extract

Directions:
Sift together flour, cocoa powder, baking powder, baking soda, and salt three times.
In a large bowl, beat eggs and sugar on high speed until light and fluffy, 8 minutes.
Gently fold sifted flour mixture into eggs in two additions.
Fold in coffee, oil, and vanilla until thoroughly mixed.
Pour batter into other cake pan.
Bake chocolate cake 15-18 minutes.

Chocolate Glaze
Ingredients:
4 oz good-quality semisweet chocolate, finely chopped
1/3 cup heavy cream
1 T light corn syrup

Directions:
Place finely chopped chocolate in a small bowl.
Boil cream and corn syrup.
Pour over chocolate, and whisk until smooth. Pour glaze on top of cake, smoothing it with a spatula.
Drips down the side make it pretty.




Wait until custard and cakes are cooled and then assemble. Make the glaze and pour it over the top. Put it all back in the fridge for about 30 minutes and then enjoy! My golden cake was a little flat, so I just put one layer of custard. You are really supposed to cut the golden cake in half and make it golden, custard, chocolate, custard, golden, glaze. Either way, delicious. Again, I didn't take a photo, so this is the closest one I could find.