Boston Cream Pie - (Bossche Bol version)

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.

Heat milk and butter in a pan for 5-10 minutes until hot.

In a bowl, mix eggs and sugar together.

Gradually add the hot butter and milk mixture to the egg and sugar mix to create a smooth batter.

Add vanilla extract to the batter and mix for 2 minutes.

In a separate bowl, combine flour, baking powder, and a pinch of salt; mix for 2-3 minutes.

Gradually add the dry ingredients to the wet mixture step by step to ensure a smooth batter.

Use a spatula to finalize the mixing process.

Grease the baking molds with a pastry brush.

If using one round baking mold, bake the cake layers separately; otherwise, use two molds to bake both layers at once.

Bake the cake for around 20 minutes until done.

For the cream, heat milk in a pan until it simmers.

In a bowl, mix sugar and egg yolks until smooth, then add corn starch.

Gradually add hot milk to the egg yolk mixture step by step.

Combine the mixture in the pan and bring it to a simmer without boiling.

Add butter and vanilla extract to the cream mixture and mix well.

Use a sieve to strain the cream to make it fine.

Refrigerate the cream for at least 6-8 hours, covering it to prevent dampness.

Assemble the cake by adding the cream between the two layers after they have cooled.

For the chocolate cream, heat cream in a pan until it simmers for around 2 minutes.

Chop the chocolate and add it to the hot cream, mixing until melted and smooth.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens