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Boston Cream Pie

 

This recipe will allow you to enjoy an American Favorite for dessert.  You can top with Chocolate Frosting, or just sprinkle a little powered sugar over the top.

Bake and cool the cake, cook and cool the custard before putting this together.  Then enjoy!

Your host, Brad

 

Cake recipe for two 8-inch round layers:

6 Tbl butter
1 cup sugar
2 eggs, separated
1 1/2 tsp vanilla
1 3/4 cups cake flour
2 tsp baking powder
1/2 tsp salt
2/3 cup milk

Preheat oven to 350F.  Butter and lightly flour two 8-inch round cake pans.  Cream the butter until softened and add the sugar slowly, continuing to beat until creamy.  Add the egg yolks and vanilla and beat to blend well.  Alternately blend the dry ingredients and the milk into the butter mixture in three or four batches and beat until smooth.

In a separate bowl, beat the egg whites until stiff but do not let them get dry.  Gently fold a third of the whites into the cake batter, then fold in the remaining whites.  Spoon the batter into the cake pans.  Bake for 30-35 minutes.  Cool in the pan about 5 minutes before removing the cakes onto a wire rack.  Allow to cool completely.

 

Custard Recipe:

1 cup milk
1/2 cup granulated sugar
3 Tbl flour
1/8 tsp salt
2 egg yolks
1 1/2 tsp vanilla

Heat the milk in a pan until very hot, then whisk in the granulated sugar, flour and salt.  Cook over medium heat, whisking constantly until very thick.  As you continue to whisk, add the egg yolks, and stir for another 4 to 5 minutes.  Remove from heat, add the vanilla and allow to cool to room temperature, stirring occasionally.  Cover with saran wrap and refrigerate until you are ready to fill the cake.

 

 

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