In light of all the events that happened this past week in Boston, I turned to my kitchen to process the sadness. This may be a high altitude baking blog, but I felt compelled to make something, just to let Boston know we are thinking of them- whether it’s in Colorado or elsewhere.
I was going to make Boston Cream Pie pancakes- fluffy vanilla pancakes layered with vanilla custard and topped with a drizzle of chocolate glaze. My thinking was they’d be great for brunch, dessert, or a late night snack. But as I was looking at recipes and getting some ideas, I realized I really just wanted to make original Boston Cream Pie. It’s the official dessert of Massachusetts, and a classic- fluffy, spongy cake, cool vanilla custard, and rich chocolate glaze.
This has always been one of my dad’s favorite desserts, according to my mom. My dad is a sucker for cakes filled with fluffy, whipped cream fillings or smooth, creamy custards. Rightfully so, too. The contrasting texture of the cake and filling are a delight to eat and ensure that no bite is ever dry.
So take a minute and reflect on everyone you love in your life, and how fortunate you are to have them with you today. And send a little prayer out to all of those who are still hurting and healing. May we find some peace again soon.
How to make this high altitude adjusted recipe:
Boston Cream Pie
Cake and glaze recipes adapted from King Arthur Flour
- Cake:
- 3 eggs
- 1⅓ cups sugar
- 1 teaspoon vanilla
- ¾ cup whole milk
- 1 tablespoon unsalted butter
- 1 cup all-purpose flour
- ½ cup cake flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- Custard:
- 1½ cups whole milk
- ⅓ cup sugar
- 3 egg yolks
- 3¼ tablespoons cornstarch
- ½ tablespoon vanilla
- 1 tablespoon unsalted butter
- Glaze:
- ½ cup heavy cream
- 1 tablespoon corn syrup
- ¾ cup bittersweet chocolate, chopped
- 1 teaspoon vanilla
- Pinch of salt
- To make the cake: preheat your oven to 350 F.
- Whip the eggs and sugar on medium-high speed for several minutes, until thick, fluffy, and light in color.
- Meanwhile, bring the milk and butter to a simmer over medium heat.
- Stream the hot milk-butter mixture into the whipped eggs and sugar while continuing to whisk.
- Stir in the vanilla.
- Sift the all-purpose flour, cake flour, baking powder, and salt together. Add to the bowl all at once and whisk until just combined.
- Grease a 9" round cake pan (make sure it is at least 2" deep) and line with parchment paper.
- Pour the cake batter in and bake for about 25 minutes, until the top is springy and a light golden brown.
- Cool for 5 minutes in the pan before inverting onto a wire rack to cool completely.
- To make the custard: combine the milk and sugar over medium heat.
- Whisk the egg yolks and cornstarch together.
- When the milk mixture starts to simmer, temper it into the egg yolk mixture and return back to medium-low heat.
- Whisk constantly until the custard thickens and starts to bubble. Remove from heat and stir in the vanilla and butter.
- Strain, if desired, and chill immediately.
- To make the glaze: in a pot over medium-low heat, stir the heavy cream, corn syrup, and chocolate pieces together until melted and smooth.
- Remove from heat and add the vanilla.
- To assemble the cake: Using a serrated knife, carefully split the cake in half. Spread one half with the custard and top with the remaining cake.
- Pour the warm glaze over the top and serve immediately. Leftovers can be refrigerated.
Note: This recipe was adjusted for high altitude baking. To make at sea level, increase the sugar in the cake recipe to 1 1/2 cups, increase the cake flour to 1 1/2 cups (eliminate the all-purpose flour completely), and increase the baking powder to 1 1/2 teaspoons.
