HOMEMADE BOSTON CREAM PIE

I was tempted to buy the incredible Boston Cream Pie from Costco the other day when I was out shopping. I opted against it not only because of the inflated price tag, but I remembered that the homemade version is easy to make and costs only a fraction of the price.

The recipe I used was from my trusty ole Betty Crocker Cookbook. I first want to tell everyone: Don’t be intimidated. It has several ingredients and steps, but it really is simple to make. I make the custard filling and cake in the morning, then let it all just refrigerate or cool until after dinner, when I assemble the cake.

You can find the online Betty Crocker Boston Cream Pie recipe here. The only change I made was using chocolate ganache in place of the traditional glaze. I also personalized the directions.

To anyone wondering, yes, you can cheat and use a box cake mix and instant pudding. However, try making it all from scratch at least once! It really does taste different. The cake is has a different consistency than a cake mix and freshly made custard is so wonderful! Try it!

Homemade Boston Cream Pie

Cream Filling
2 large eggs
1 1/2 cups milk
1/3 cup granulated sugar
2 tablespoons cornstarch
1/8 teaspoon salt
2 teaspoons vanilla

Cake
Baking spray with flour to grease pan
1 1/4 cups all-purpose flour or 1 1/2 cups cake flour
1 cup granulated sugar
1/3 cup butter or margarine, room temperature
3/4 cup milk
1 1/2 teaspoons baking powder
1 teaspoon vanilla
1/2 teaspoon salt
1 large egg

Chocolate Glaze
3 tablespoons butter or margarine
3 oz unsweetened baking chocolate
3 to 4 tablespoons water
1 cup powdered sugar
3/4 teaspoon vanilla

or…

Chocolate Ganache
2/3 cup whipping (heavy) cream
6 oz semisweet chocolate chips

Separate the egg yolks from the rest of the egg. You can get a fancy tool, however it’s simple just to use your hand. Beat the egg yolks with a fork or wire whisk until mixed. Stir in 1 1/2 cups milk; set aside.

In a small saucepan, stir the 1/3 cup granulated sugar, cornstarch and 1/8 teaspoon salt until mixed. Gradually stir egg mixture into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in 2 teaspoons vanilla.

Press plastic wrap on surface of filling to prevent a tough layer from forming on top. Refrigerate at least 2 hours until set but no longer than 24 hours. While filling is chilling, you can make the cake.

Heat the oven to 350°F. Spray just the bottom of a 9-inch round cake pan with the baking spray. I like to cut out a round of parchment paper and place it on the bottom. It’s so frustrating to go through the effort to make a cake only to have it stick to the pan! I also use a springform cake pan.

In a large bowl, beat all cake ingredients with an electric mixer on low speed 30 seconds, stopping frequently to scrape batter from side and bottom of bowl with a rubber spatula. Beat on high speed 3 minutes, stopping occasionally to scrape bowl. Pour batter into the pan; use a rubber spatula to scrape batter from bowl, spread batter evenly in pan and smooth top of batter.

Bake about 35 minutes or until a toothpick inserted in the center comes out clean. Cool cake in pan on a cooling rack 20 minutes, then remove onto cooling rack to finish cooling completely, about 1 hour.

I generally make the glaze about an hour before serving. I love ganache and used this instead of the traditional glaze, however both are good. If you opt to use ganache, leave a bit of time for it to set prior to serving. {I stuck mine in the freezer for about 20 minutes!}

Glaze: In a small saucepan, melt 3 tablespoons butter and the chocolate over low heat, stirring occasionally. Meanwhile, in 1-cup glass measuring cup, microwave the water uncovered on High 15 to 30 seconds or until hot. Remove chocolate mixture from heat. Stir in the powdered sugar and 3/4 teaspoon vanilla. Stir in 3 tablespoons hot water. Stir in additional water, 1 teaspoon at a time, until icing is smooth and thin enough to spread.

Ganache: Heat whipping cream in a small saucepan on medium heat until hot (do not boil); remove from heat. Stir in chocolate chips until melted and smooth. Let stand 5 minutes. Carefully pour chocolate mixture onto top center of cake; spread to edge, allowing some to drizzle down side.

To split cake horizontally in half, I first put the cake in the freezer for about 30 minutes. Having the cake be a little hard makes it easier to cut. Betty Crocker says to use toothpicks stuck in the cake as a guide, but I just wing it!

On a serving plate, place bottom layer with the cut side up. Spread filling over bottom layer. Top with top of cake, cut side down.

Spread glaze over top of cake, using a metal spatula or back of a spoon, letting some glaze drizzle down side of cake. I put the entire cake on a cooling rack, then position it over a plate. Once the glaze runs down and pools on the plate, I quickly remove the plate and scrape the glaze off, back on to the cake.

Refrigerate uncovered until serving. Store any remaining cake covered in the refrigerator.

Enjoy!
Related Posts Plugin for WordPress, Blogger...



Comments

  1. says

    I'm the only one that likes it so I still do the easy way (cheating I know) of using Sara Lee pound cake and french vanilla pudding.

Leave a Reply

Your email address will not be published. Required fields are marked *