Boston cream pie is a classic dessert that pairs pastry cream with a delicate vanilla cake and chocolate. In this version, the cake is served deconstructed. The custard is set in individual-sized dishes and the cake is baked in single-serving sized molds. Using this method ensures that each person gets a perfect piece of the dessert and creates a beautiful and elegant presentation, perfect for dinner parties. A drizzle of chocolate glaze over the custard and the cake finishes the dessert off with a rich and bold flavor.
- Combine the milk and cornstarch in a bowl; blend until smooth. Whisk in the whole egg and yolks, beating until smooth.
- Combine the cream, vanilla bean and sugar in a saucepan and carefully bring to a boil. When the mixture just boils, whisk a ladleful into the egg mixture to temper it, then whisk this back into the cream mixture.
- Cook, stirring constantly, until the mixture is thick enough to coat the back of a spoon. Strain the custard and pour into 8 large custard cups. Refrigerate to chill.