Boston Cream Pie

heavy cream

🥗Healthier: coconut cream

💰Cheaper: whipped topping

Coconut cream is lower in calories and adds a unique flavor.

semisweet chocolate

🥗Healthier: dark chocolate

💰Cheaper: chocolate chips

Dark chocolate offers health benefits while chocolate chips are often more affordable.

Scald 2 cups of warm milk over medium heat, being careful not to boil it.

Separate 6 eggs, reserving the whites for another use.

Remove the milk from heat when it starts to bubble at the edges.

In a bowl, whisk together 6 egg yolks and 2/3 cup of granulated sugar until lighter in color and thickened.

Add cornstarch to the egg yolk mixture and whisk until combined.

Tempering the mixture: drizzle in a quarter cup of hot milk while whisking to avoid scrambling the eggs.

Add the remaining milk to the egg mixture while whisking until smooth.

Strain the mixture to ensure there are no curdled bits.

Add 1 tablespoon of vanilla bean paste and mix well.

Pour the mixture into a saucepan over medium-high heat, whisking continuously until thickened.

Once thickened, stir in 1 tablespoon of butter until dissolved.

Transfer the pastry cream into a cake pan lined with plastic wrap and smooth the top.

Cover with another layer of plastic wrap and refrigerate to cool.

Prepare an 8-inch cake pan by cutting out a round of parchment paper and greasing the bottom and sides.

In a bowl, whisk together 1 cup plus 2 tablespoons of all-purpose flour, 1/4 teaspoon of salt, and 1 1/4 teaspoons of baking powder.

In a microwave, heat 1/2 cup of milk and 5 tablespoons of butter until hot and melted.

In a stand mixer, beat 2 eggs and 200 grams of granulated sugar on high for about 4 minutes until thick and light in color.

Add 2 teaspoons of vanilla extract to the hot milk mixture and stir.

Mix in a little of the flour mixture, then add the hot milk mixture while mixing on low until just combined.

Pour the batter into the prepared cake pan and bake for about 33 minutes or until a toothpick comes out clean.

Check the cake for doneness and let it cool in the pan for a few minutes before inverting it onto a wire rack to cool completely.

Chop 4 ounces of bittersweet chocolate and place it in a bowl with 1/4 cup of heavy cream.

Microwave the chocolate and cream in 30-second bursts until melted and smooth, then mix well.

Once the cake is cool, cut it in half horizontally to create layers.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens