Boston Cream Pie
Ingredients
For the Custard:
- 3 large egg yolks
- ½ cup granulated sugar
- 2 tbsp. cornstarch
- Pinch kosher salt
- 1 cup whole milk
- ¼ cup heavy cream
- 1 tbsp. unsalted butter
- 1 tsp. pure vanilla extract
For the Cake:
- 1 stick unsalted butter, cut into pieces, plus more for the pan
- 1-¾ cups all-purpose flour
- 1-¾ tsp. baking powder
- ¾ tsp. kosher salt
- ¾ cup whole milk
- 3 large eggs, at room temperature
- 1 cup granulated sugar
- 1 tsp. pure vanilla extract
For the Glaze:
- ¼ cup heavy cream
- 4 ounces semi-sweet chocolate chips
- 1 tsp. neutral oil, such as grapeseed, vegetable, canola, etc.
- Pinch kosher salt
Instructions
To prepare the custard:
- In a medium saucepan, whisk together egg yolks and sugar until well combined.
- Whisk in cornstarch and salt.
- In a slow, steady stream, whisk in milk and then the cream; add butter.
- Cook mixture over medium-low heat, stirring constantly with a wooden spoon, just until it starts to thicken; immediately whisk mixture until smooth, then continue to cook and stir custard until it has come to a very low boil for 2 minutes; about 6 to 8 minutes total.
- Strain custard through a fine mesh sieve into a small bowl, pushing it through with a small spatula; stir in vanilla.
- Cover with plastic wrap, pressing the plastic directly onto the surface.
- Chill for at least 3 hours and up to 24 hours.
To prepare the cake:
- Pre-heat oven to 325°F.
- Butter a 9-inch by 2-inch round baking pan; generously greasing the sides, and line it with parchment paper; butter parchment paper.
- In a medium bowl, whisk together flour, baking powder and salt.
- In a small saucepan, bring the milk and butter to a simmer over medium heat; when the butter is melted, remove pan from heat.
- In a large bowl, beat eggs and sugar with an electric mixer until pale and thick; about 4 to 6 minutes.
- With the mixer running on low, add the milk mixture and beat until combined.
- Add flour mixture and vanilla and beat until combined.
- Transfer batter to the prepared pan and smooth the top.
- Bake until a toothpick inserted into the center comes out clean; 30 to 35 minutes.
- Transfer to a rack and let cool 10 minutes.
- With a very thin knife, cut around the edge to release the cake from the side of the pan.
- Carefully flip the cake onto the rack, then turn it right-side-up to cool completely.
To assemble the pie:
- Using a serrated knife, carefully cut the cake into two layers and place the bottom layer on a serving plate.
- Stir custard, and spread it onto the cut side of the bottom half.
- Replace the top half of the cake, cut side down.
To prepare the glaze:
- In a small saucepan over medium-low, heat the cream to a simmer.
- Remove the pot from the heat and pour cream over the chocolate chips, oil, salt and let stand for 3 minutes.
- Whisk until smooth.
- Spread the glaze evenly over the top of the pie.
Notes
Leftover cake should be covered loosely and stored in the refrigerator; it will last about two days.