Monday, May 9, 2011

Boston Cream Pie

I'm starting to lose faith in I haven't lost it altogether but this is yet another recipe that was well reviewed but not reviewed based on the actual recipe. Why do people do that? If you don't use the recipe as it's written, please don't review it saying it's awesome... especially if you use yellow cake mix instead. I used this recipe here, but I would definitely not recommend the cake part of the recipe. It was much too dry and I won't be using it again (so I won't even bother posting that part on here. The cream and chocolate were pretty good, though!
I made this for some friends who came over this weekend. Their middle daughter was so cute asking to pose with the cake.

  • Filling:
    1/2 cup light cream
  • 1/2 cup milk
  • 1/4 cup white sugar
  • 1 pinch salt
  • 4 teaspoons cornstarch
  • 2 eggs
  • 1/2 teaspoon vanilla extract

  • 3 (1 ounce) squares semisweet chocolate
  • 1/4 cup light cream
  • 1/2 teaspoon vanilla extract
  • 1/2 cup confectioner's sugar

    To Make The Filling: Combine the 1/2 cup light cream with 1/4 cup of the milk and cook over medium heat until bubbles begin to form around the edge of the pan. Immediately add 1/4 cup of the sugar and the salt, stirring until dissolved. Remove the pan from the heat.
  • In a small bowl, combine 1/4 cup of the milk with the cornstarch and whisk to remove lumps. Whisk in the 2 eggs. Add the hot cream mixture in a thin stream, whisking constantly. Return to the mixture to the saucepan, bring to a boil, and cook over low heat, stirring constantly, until the custard thickens and is smooth (about 5 minutes). Remove from heat and stir in the 1/2 teaspoon vanilla and allow to cool to room temperature.

  • To Make The Chocolate Frosting: In a heavy saucepan over low heat, stir the chocolate pieces until completely melted. Remove from the heat and, stirring constantly, add the 1/4 cup light cream in a thin steady stream. When mixture is smooth, stir in the confectioners' sugar and beat vigorously. Stir in the 1/2 teaspoon vanilla.

  • To Assemble Cake: Spread the cooled filling over one the cooled cakes and place the second cake on top. Pour the chocolate frosting evenly over the top allowing it to spill down the sides.

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