Boston Cream Pie

Ingredients for Vanilla Cream filling
Make this first, because it will have to cool for two hours after creation

• 3 egg yolks
• 6 TBL granulated sugar
• 1 1/2 C whole milk
• 3 TBL corn starch
• 1 1/2 TBL butter
• 1 tsp vanilla

Step by Step

1. Cream together yolks and sugar
2. Mix milk and corn starch
3. Mix together milk and sugar mixtures
4. Put all into a soup pan and add cold butter
5. Bring up to a boil, then reduce heat and simmer for another 60-90 seconds
6. Remove from heat and let rest for three minutes
7. Pour through a mesh strainer to remove any lumps – Use a spatula to help
8. Mix in vanilla and cover with plastic wrap – press wrap down onto surface of the pudding
9. Let chill two hours

Ingredients for Cake
Make this next because it will have to cool for at least 30 minutes after creation

• 3 large eggs
• 1 C granulated sugar
• 1 1/2 C AP flour
• 1/2 tsp salt
• 1 1/2 C baking powder
• 6 TBL butter
• 1/2 C whole milk
• 1 tsp vanilla extract

Step by Step

10. Cream together eggs and sugar
11. In separate bowl, sift together flour, salt and baking powder
12. Melt butter and whisk together with whole milk
13. Mix milk mixture with egg mixture
14. Add vanilla
15. Fold in flour mixture and stir only to moisten MOST of the mixture – do not overmix
16. Fill greased muffin cups half way with prepared mixture
17. Bake at 350º for 10-12 minutes or until tops start to brown
18. Remove from oven and set aside to cool for at least 30 minutes

Ingredients for Chocolate Ganache

• 1/2 C heavy cream
• 1 TBL cocoa
• 3 TBL granulated sugar
• 1 tsp salt
• 4 oz semi sweet chocolate

19. Bring heavy cream to a simmer – NOT a boil
20. Mix cocoa with the sugar and salt
21. Add cocoa mixture to cream
22. Add chocolate to the cream
23. Stir until smooth, then remove from heat

Assembly

24. Cut cakes in half using a NON-SERRATED knife – creating a top and a bottom
25. Spread vanilla cream on the bottom
26. Put the top onto the cream
27. Spread chocolate ganache onto the top
28. Optionally put some sprinkles on the top for color
29. Repeat for each one
30. Best when refrigerated