Boston Cream Pie
Recipe type: High Altitude Baking
 
Ingredients
  • 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
Instructions
  1. To make the cake: preheat your oven to 350 F.
  2. Whip the eggs and sugar on medium-high speed for several minutes, until thick, fluffy, and light in color.
  3. Meanwhile, bring the milk and butter to a simmer over medium heat.
  4. Stream the hot milk-butter mixture into the whipped eggs and sugar while continuing to whisk.
  5. Stir in the vanilla.
  6. Sift the all-purpose flour, cake flour, baking powder, and salt together. Add to the bowl all at once and whisk until just combined.
  7. Grease a 9" round cake pan (make sure it is at least 2" deep) and line with parchment paper.
  8. Pour the cake batter in and bake for about 25 minutes, until the top is springy and a light golden brown.
  9. Cool for 5 minutes in the pan before inverting onto a wire rack to cool completely.
  10. To make the custard: combine the milk and sugar over medium heat.
  11. Whisk the egg yolks and cornstarch together.
  12. When the milk mixture starts to simmer, temper it into the egg yolk mixture and return back to medium-low heat.
  13. Whisk constantly until the custard thickens and starts to bubble. Remove from heat and stir in the vanilla and butter.
  14. Strain, if desired, and chill immediately.
  15. 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.
  16. Remove from heat and add the vanilla.
  17. 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.
  18. Pour the warm glaze over the top and serve immediately. Leftovers can be refrigerated.
Recipe by High Altitude Bakes at https://highaltitudebakes.com/cakes/2013/04/21/boston-cream-pie/