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Boston Cream Pie

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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.