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Description
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.
Ingredients
US|METRIC
4 SERVINGS
- 3/4 cup whole milk
- 2 3/4 Tbsp. 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 tsp. baking powder
- 1/3 tsp. 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 Tbsp. orange zest
- 1 tsp. vanilla extract
- 1 cup egg whites (about 8 or 9,but you can use the leftovers from the custard)
- 1 tsp. cream of tartar
- 8 oz. sweet chocolate (semi)
- 8 oz. unsalted butter
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Directions
- 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.
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