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Boston Cream Pie




Source of Recipe


Family


List of Ingredients




1-1/3 cups milk, divided
1 vanilla bean, split lengthwise, or 1 teaspoon vanilla extract
1/3 cup granulated sugar
2 tablespoons cornstarch
3 large egg yolks
2 tablespoons butter or margarine, cut up
2 cups cake flour (not self-rising)
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter or margarine, softened
1 cup granulated sugar
2 large eggs, at room temperature
3/4 cup milk, at room temperature
1 teaspoon vanilla extract
1/4 cup heavy or whipping cream
1 teaspoon instant coffee powder
4 ounces semisweet chocolate squares, finely chopped
1 tablespoon light corn syrup
1/4 cup confectioners' sugar, sifted

Recipe



1. TO MAKE CUSTARD: Combine 1-cup milk and vanilla bean in amicrowave proof bowl. Microwave on High 1 minute, until milk is hot.Whisk sugar and cornstarch in a 2-quart saucepan until blended.Whisk in remaining 1/3-cup milk and egg yolks until smooth. Removevanilla beans from milk and scrape seeds into mixture in saucepan(discard bean); gradually whisk in hot milk. Cook custard over medium-low heat, whisking gently until it comesto a full boil. Reduce heat and boil for 1 minute, whisking gently.Remove from heat and stir (not whisk) in butter until melted. Straincustard through a sieve into a medium bowl. (Stir in vanilla extract, ifusing.) Cover surface directly with plastic wrap. Refrigerate 2 hoursuntil cold. (Can be made ahead. Refrigerate overnight. To proceed withrecipe, stir custard until smooth.) 2. TO MAKE CAKE: Heat oven to 350-degree F. Grease and flour a 9-inchspring form pan. Whisk flour, baking powder, and salt in a bowl untilblended. Beat butter in a large mixer bowl until softened, about 1minute. Gradually beat in sugar, and then beat 4 to 5 minutes, until fluffy. Atlow speed, beat in eggs one at a time until well blended. Combinemilk and vanilla in glass measure. Alternately beat in flour mixture withmilk mixture, beginning and ending with flour mixture, beating just untilblended. Spread batter evenly into prepared pan. 3. Bake 35 to 40 minutes, or until a toothpick inserted in center of cakecomes out clean. Cool cake in pan 10 minutes. Run a knife aroundside of pan and detach spring form ring. Invert cake onto a wire rack.Remove pan bottom and invert cake gain onto rack. Cool. (Can bemade ahead. Wrap well and freeze up to two weeks. Thaw at roomtemperature 2 hours.) 4.TO MAKE GLAZE: Bring cream and instant coffee to a boil in a 1-quartsaucepan. Remove pan from heat; add chocolate. Cover and let stand1 minute. Whisk until chocolate melts. Add corn syrup andconfectioners' sugar; whisk until smooth. (If there are any lumps ofsugar remaining, let stand a few minutes and whisk again.) Let stand10 minutes to cool. 5.TO ASSEMBLE CAKE: Split cake in half horizontally with a long serrated knife. Remove top.Place bottom layer on a cake stand or serving plate. Spoon chilledcustard onto bottom layer and spread up to 1/2 inch from edge. Topwith remaining cake layer, cut side down. Spoon glaze onto center ofcake. Spread evenly on cake, letting some run down sides. Let standuntil glaze firms up, about 30 minutes. Makes 12 servings.