Boston Cream Pie
User Reviews
5
30 reviews
Excellent
Boston Cream Pie
Report
Boston Cream Pie features a tender cake layered with a creamy custard filling and topped with a smooth chocolate glaze. The custard is cooked on the stovetop using milk, vanilla, sugar, flour, and eggs to create a thick pudding-like consistency. The moist cake supports the rich layers, and the glaze adds a glossy chocolate finish.
Description
Boston Cream Pie combines a soft cake base with a homemade custard filling and a chocolate glaze for a classic layered dessert. The custard is made by infusing milk with vanilla and gently cooking it with sugar, flour, eggs, and optional butter to a thick, creamy texture. The batter includes cake flour, sugar, baking powder, eggs, butter, milk, and vanilla for a tender crumb. Once baked and cooled, the cake is assembled with the custard spread between layers and covered in a chocolate glaze made from semisweet chocolate, sugar, water, butter, and vanilla extract.
The dessert balances textures with a light, airy cake contrasting the rich, smooth custard and the slightly firm chocolate topping. Different variations include making Boston Cream Cupcakes or richer cakes with adjusted butter and sugar amounts. Decorative toppings such as piped confectioners' sugar icing create visual appeal.
This cake is well-suited for a special dessert occasion. Proper cooking of the custard and careful assembly ensure the distinct layers hold together and deliver the characteristic flavor combination.
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Ingredients
Custard Filling Ingredients
- 2 cups milk (17 ounces/485 grams)
- 1/2 vanilla bean or 1½ teaspoons vanilla extract, split lengthwise
- 2/3 cup granulated sugar (5 ounces/140 grams)
- 1/3 cup all-purpose flour 1.4 ounces/40 grams, or 3 tablespoons flour and 2 tablespoons cornstarch
- 1/8 teaspoon salt
- 2 large egg 3.5 ounces/100 grams, lightly beaten
- 2 tablespoons unsalted butter ¼ stick/1 ounce/30 grams, optional
- 1 tablespoon rum (optional)
Cake Batter Ingredients
- 2 cups cake flour 7 ounces/200 grams, sifted; or 1 2/3 cups all-purpose flour, sifted
- 1 cup granulated sugar (7 ounces/200 grams)
- 2 teaspoons double-acting baking powder
- 1/2 teaspoon salt
- 1/3 cup unsalted butter 2.5 ounces/75 grams, or vegetable shortening, softened (65 to 67°F
- 3/4 cup milk (6.375 ounces/180 grams)
- 1 1/2 teaspoons vanilla extract or 1 teaspoon vanilla and 1 teaspoon almond extract
- 1 large egg (1.75 ounces/50 grams)
Glaze Ingredients
- 3 ounces semisweet chocolate 85 grams, or bittersweet chocolate, chopped
- 2 tablespoons granulated sugar (1 ounce/25 grams)
- 2 tablespoons water
- 3 tablespoons butter 1.5 ounces/45 grams, unsalted, softened (65 to 67°F
- 1/2 teaspoon vanilla extract
Instructions
To Make Filling
- In a 2-quart heavy bottomed saucepan, heat the milk, vanilla bean, and 2 tablespoons sugar over medium heat, stirring occasionally, until small bubbles appear around the edges. (The sugar helps to prevent the milk from scorching.) Remove from the heat, cover, and let steep until the vanilla infuses the milk, about 10 minutes. Remove the vanilla bean and return to a simmer. Meanwhile, in a medium bowl combine the remaining sugar, flour, and salt. Gradually stir in the warm milk.
- Return to the saucepan and cook, stirring constantly, over medium heat until the mixture bubbles, then boil for an additional 2 minutes. Remove the saucepan from the heat and gradually beat half of the milk mixture into the eggs. Scrape the egg mixture back into the saucepan, stirring constantly. Cook over medium heat, whisking constantly until the mixture thickens or reaches 160°F, about 2 minutes.Remove from the heat and, if using, add the butter.
- Continue to whisk for about 20 seconds, then pour into a bowl. If using vanilla extract and/or rum, add it now. Press a piece of plastic wrap against the surface and let stand at room temperature until cool, about 1 hour. The custard can be stored in the refrigerator for up to 3 days. Do not beat the cooled custard or it will break down.Position a rack in the center of the oven. Preheat the oven to 350°F (325°F for a convection oven). Grease two 9-inch round baking pans or one 9-inch springform pan, line the bottom with parchment paper or wax paper, grease again, and dust with flour.
To Make Cake Batter
- In a large bowl, combine the flour, sugar, baking powder, and salt. Add the butter, 1/4 cup milk, and vanilla.
- On low speed, blend together, about 30 seconds. Increase the speed to medium-high and continue beating for 2 minutes. Beat the egg with the remaining ½ cup milk. In 3 parts, beat the egg mixture into the flour mixture, about 20 seconds after each addition, until smooth.
- Divide the batter equally between the prepared pans. Bake until a tester inserted in the center comes out clean and the cake springs back when lightly touched, about 25 minutes for 2 pans or 30 to 40 minutes for a springform pan.
- Let cool in the pans for 10 minutes, then remove the cake to a wire rack and let cool completely, at least 1½ hours. The cake can be wrapped and stored at room temperature for up to 3 days or in the freezer for up to 3 months.
To Assemble
- If using a springform pan, cut the cake horizontally in half. Place a cake layer on a serving plate, spread with the filling, and top with the second cake layer. Refrigerate while preparing the glaze.
- To make the glaze: In the top of a double boiler, combine the chocolate, sugar, and water and place over barely simmering water until melted. Remove from the heat and stir in the butter and vanilla. Let stand, stirring occasionally, until slightly thickened, 15 to 30 minutes. Pour the glaze over the cake, allowing a little to drip over the sides. Refrigerate until chilled. Boston cream pie is best the day it is made, but can be covered and stored in the refrigerator for up to 2 days. Remove the cake from the refrigerator about 20 minutes before serving.
Notes
- For Boston Cream Cupcakes, divide the batter into cupcake tins and bake, then slice and fill with custard before glazing.
- To make a richer cake, increase egg yolks and butter in the batter and omit sugar and water in the glaze while adding corn syrup.
- Decorate the top by piping a confectioners' sugar mixture in spiral shapes before the glaze sets and dragging a knife outward to create designs.
Nutrition Information
Show Details
Calories
292kcal
(15%)
Carbohydrates
40g
(13%)
Protein
5g
(10%)
Fat
12g
(18%)
Saturated Fat
6g
(30%)
Cholesterol
59mg
(20%)
Sodium
125mg
(5%)
Potassium
179mg
(4%)
Sugar
26g
(52%)
Vitamin A
350IU
(7%)
Calcium
87mg
(9%)
Iron
0.8mg
(4%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 292 kcal
% Daily Value*
| Calories | 292kcal | 15% |
| Carbohydrates | 40g | 13% |
| Protein | 5g | 10% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 59mg | 20% |
| Sodium | 125mg | 5% |
| Potassium | 179mg | 4% |
| Sugar | 26g | 52% |
| Vitamin A | 350IU | 7% |
| Calcium | 87mg | 9% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
30 reviews
Excellent
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