Boston Cream Pie
User Reviews
5
Boston Cream Pie
Description
Boston Cream Pie consists of two 8-inch cakes, either white or yellow, leveled and layered with a thick homemade custard filling. The custard is made by whisking egg yolks with sugar, cornstarch, salt, and milk, then cooking over medium-high heat until it thickens. Vanilla extract and butter are incorporated for flavor and smoothness. This custard is cooled before spreading between cake layers.
For the topping, a ganache is prepared by pouring hot heavy cream over semi-sweet chocolate chips, allowing the mixture to melt before stirring until smooth. This glossy chocolate coating is poured over the assembled cake, creating a shiny finish.
The resulting dessert balances soft cake layers with creamy custard and rich chocolate. Boston Cream Pie works well as an elegant dessert for special occasions or anytime a classic, creamy cake is desired. It can be refrigerated overnight to allow flavors to meld.
Note that the cake layers can be baked and frozen up to one month in advance, while custard should be made no more than 24 hours ahead to preserve texture. Leftovers keep covered in the refrigerator for 3 to 4 days.
Ingredients
- 2 (8-inch) cake rounds baked and cooled, white or yellow
for the custard:
- 4 egg large yolks
- ½ cup sugar
- ¼ cup corn starch
- ¼ teaspoon salt
- 1½ cups milk whole
- 1 tablespoon vanilla extract
- 2 tablespoons butter cut into pieces
for the ganache:
- ¾ cup heavy whipping cream
- 1 cup chocolate chips semi-sweet
Instructions
Custard
- In a medium saucepan, whisk eggs, sugar, cornstarch, and salt until well combined and no lumps remain.
- Whisk in milk until well combined. Heat the mixture over medium-high heat for 2 to 4 minutes, or until thickened. Whisk constantly.
- Remove from heat and whisk in vanilla. Add pieces of butter, and stir until completely melted and smooth.
- Pour the custard into a bowl, cover with plastic wrap, and refrigerate until completely chilled.
Assemble the cake
- To assemble the cake, level 2 (8-inch) cake rounds using a serrated knife or cake leveler.
- Place one of the cake rounds on a serving plate, and gently spread the cooled custard evenly over the cake layer. Add the remaining cake layer on top.
Ganache
- Add chocolate chips to a medium bowl. Add heavy whipping cream to a separate microwave-safe bowl or measuring cup, and heat one minute on high, or until boiling.
- Pour the hot whipping cream over the chocolate chips and let stand for one minute. Using a fork, stir the ganache until it is smooth and the chocolate has melted completely.
- Pour the ganache over the cake, spreading evenly. Let stand 30-60 minutes, until the ganache has cooled and set.
Notes
- Cake layers can be baked and frozen for up to one month before assembly.
- Prepare custard up to 24 hours ahead and keep refrigerated for best texture.
- Refrigerate assembled cake loosely covered; consume within 3 to 4 days.
- Avoid freezing the finished cake, as the cornstarch-based custard filling’s texture will degrade.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 555 kcal
% Daily Value*
| Calories | 555kcal | 28% |
| Carbohydrates | 91g | 30% |
| Protein | 6g | 12% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 94mg | 31% |
| Sodium | 715mg | 30% |
| Potassium | 183mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 52g | 104% |
| Vitamin A | 420IU | 8% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 243mg | 24% |
| Iron | 2.9mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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