Boston Cream Pie Recipe | Yummly

Boston Cream Pie

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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.


  • 3/4 cup whole milk
  • 2 3/4 tablespoons cornstarch (das.)
  • 1 whole egg (beaten)
  • 9 egg yolks (beaten)
  • 3 3/4 cups heavy whipping cream
  • 1/2 vanilla (or 1 tsp pure vanilla extract)
  • 1/2 cup sugar (+ tbsp.)
  • 1 1/2 cups cake flour (deluge)
  • 3/4 cup superfine sugar (i used from BC)
  • 1 1/3 teaspoons baking powder
  • 1/3 teaspoon salt
  • 1/3 cup canola oil (or other neutral flavor)
  • 1/3 cup egg yolks (beaten, i used 5 yolks)
  • 3/4 cup orange juice (natural)
  • 1 1/2 tablespoons orange zest
  • 1 teaspoon vanilla extract
  • 1 cup egg whites (about 8 or 9,but you can use the leftovers from the custard)
  • 1 teaspoon cream of tartar
  • 8 ounces sweet chocolate (semi)
  • 8 ounces unsalted butter
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    1. Combine the milk and cornstarch in a bowl; blend until smooth. Whisk in the whole egg and yolks, beating until smooth.
    2. 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.
    3. 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.
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