Wicked Good Boston Cream Pie

SERVES Serves 8 to 10

WHY THIS RECIPE WORKS

A hot-milk sponge cake made a good base in our Boston Cream Pie recipe because it didn’t require any finicky folding or separating of eggs. Baking the batter in two pans eliminated the need to slice a single cake horizontally before adding the filling. We used butter to firm up our pastry cream, and we added corn syrup to heavy cream and melted chocolate for a smooth glaze that clung to the top of our Boston Cream Pie and dripped artistically down its sides. A hot-milk sponge cake made a good base in our Boston Cream Pie recipe because it didn’t require any finicky folding or separating of eggs. Baking the batter in two pans eliminated the need to slice a single cake horizontally before adding the filling. We used butter to firm up our pastry cream, and we added corn syrup to heavy cream and melted chocolate for a smooth glaze that clung to the top of our Boston Cream Pie and dripped artistically down its sides.

INGREDIENTS

subheading: Pastry Cream:

2 cups half-and-half

6 large egg yolks

½ cup (3 ½ ounces) sugar

pinch table salt

¼ cup unbleached all-purpose flour

4 tablespoons cold unsalted butter, cut into four pieces

1 ½ teaspoons vanilla extract

subheading: Cake:

1 ½ cups (7 ½ ounces) unbleached all-purpose flour

1 ½ teaspoons baking powder

¾ teaspoon table salt

¾ cup whole milk

6 tablespoons (¾ stick) unsalted butter

1 ½ teaspoons vanilla extract

3 large eggs

1 ½ cups (10 ½ ounces) sugar

subheading: Glaze:

½ cup heavy cream

2 tablespoons light corn syrup

4 ounces bittersweet chocolate, chopped fine

note: BEFORE YOU BEGIN

Chill the assembled cake for at least 3 hours to make it easy to cut and serve.

INSTRUCTIONS

For the Pastry Cream: Heat half-and-half in medium saucepan over medium heat until just simmering. Meanwhile, whisk yolks, sugar, and salt in medium bowl until smooth. Add flour to yolk mixture and whisk until incorporated. Remove half-and-half from heat and, whisking constantly, slowly add ½ cup to yolk mixture to temper. Whisking constantly, return tempered yolk mixture to half-and-half in saucepan. For the Pastry Cream: Heat half-and-half in medium saucepan over medium heat until just simmering. Meanwhile, whisk yolks, sugar, and salt in medium bowl until smooth. Add flour to yolk mixture and whisk until incorporated. Remove half-and-half from heat and, whisking constantly, slowly add ½ cup to yolk mixture to temper. Whisking constantly, return tempered yolk mixture to half-and-half in saucepan.

Directions at americastestkitchen.com

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