BOSTON CREME PIE
This classic dessert is actually a cake with a creamy filling, not a pie. Made with milk sponge cake layers, it satisfies sweet tooth cravings!

Cake:
1 1/2 cups soft cake flour
2 tsp. Baking powder
1/3 tsp. Salt
1/3 Cup Butter (not light butter or margarine)
3/4 Cup Sugar
2 large eggs
1/2 cup milk (does not require scalding)
1 tsp. Vanilla extract

Custard Filling:
3/4 cup sugar
1/3 cup flour
1/4 tsp. salt
2 cups scalded milk or cream
2 slightly beaten large eggs
1 tsp. Vanilla or 1 vanilla bean, split with seeds removed
1 tsp Rum extract, optional

Chocolate Icing
 2 cups white sugar
2 ounces baking chocolate squares
2 tbsp. white or light corn syrup
3/4 cup milk (does not require scalding)
2 tbsp. Butter
1 tsp. Vanilla

Prepare the cakes:
1. Sift the flour, baking powder and salt together and set aside.

2. In a large mixing bowl, beat the butter until soft and creamy, then add the sugar gradually to incorporate. Mix thoroughly. Add the eggs all at once and beat thoroughly. Gradually add the milk and flour mixture alternating until all is mixed in.

3. Pour into two greased 8" cake pans. Bake at 375° for about 25 minutes. Cool on wire racks.

While the cakes are baking, prepare the filling:
1. Scald the milk or cream and set aside. To scald milk, heat it in a small saucepan over a medium stovetop, stirring constantly. The milk should not boil. You can add a vanilla bean that has been split (with seeds removed) to the milk to infuse it with vanilla flavor, and then omit the vanilla extract from the rest of the recipe.

2. Combine the sugar, flour, salt in a bowl. Swirl in the milk or cream until smooth and thick. Add the eggs and stir in.

3. Transfer mixture to a double boiler and cook until the eggs thicken. Cool at room temperature and add the vanilla & rum extracts, if desired. Transfer to a glass or plastic mixing bowl and chill in the refrigerator.

Assemble the cake:
1. Remove cakes from pans. If the cake you're using for the bottom layer is high or pointed, use a cake slicer to slice a thin amount off the top. If you don't have a cake slicer, a very long thread of non-flavored dental floss can be held taut and used as an impromptu slicer!

2. Lay the bottom cake out on your display plate. Carefully spoon the cooled custard onto the cake and gently lower the top cake layer on top of the custard layer.

Prepare the icing:
1. In a small, non-aluminum saucepan on low heat, combine the sugar, chocolate, corn syrup and milk stirring only until the sugar is dissolved. Cook to the soft ball stage (238°), using a candy thermometer or soft ball test.

2. Add the butter and remove from heat. Let the mixture rest. Place the saucepan in cool, not cold water. (follow this step carefully to avoid warping the pan) When the icing is lukewarm, add the vanilla extract, beating it to a smooth consistency. Ice the assembled cake, spreading the glaze evenly over the surface

*
Pies Table of Contents

Cakes Table of Contents