CAKE LAYERS
1/4 cup butter,softened
1 cup sugar
3 each large eggs
2/3 cup milk
1 tsp vanilla
1 3/4 cup all-purpose flour
2 tsp baking powder
CUSTARD
2/3 cup sugar
1/3 cup cornstarch
1/4 tsp salt
2 1/2 cup milk
4 each large eggs yolks,lightly bea
GLAZE
3 oz milk chocolate
1 or semisweet chocolate
1 tbsp butter
1/3 cup confectioners' sugar
1/4 cup milk
Directions
PREPARE CAKE LAYERS: Heat oven to 350 degrees.Grease and flour two 9"
round cake pans.In large bowl with electric mixer at medium speed,
beat 1/4 cup butter,1 cup sugar,eggs,2/3 cup milk,1 tsp. vanilla and
baking powder about 4 minutes until thoroughly blended and smooth.
Spoon batter into prepared pans;bake 30 minutes until wooden pick
inserted in center of each layer comes out clean.Remove layers to
wire racks to cool completely.
PREPARE EGG CUSTARD: In 2 qt. saucepan,stir 2/3 cup sugar,cornstarch
and salt until thoroughly mixed;slowly stir in 2 1/2 cups milk until
smooth.Bring to boil over medium heat,stirring constantly;cook 1
minute until mixture boils rapidly and thickens.Remove from heat;
very slowly pour lightly beaten egg yolks into hot mixture,stirring
rapidly and constantly to blend and keep smooth.Return mixture to low
heat;cook 1 minute longer.Do not allow to boil.Remove from heat;stir
in 1 tbsp. vanilla.Cool completely,stirring frequently.
PREPARE CHOCOLATE GLAZE: In small heavy saucepan over very low heat,
melt chocolate and 1 tbsp. butter,stirring frequently until blended
and smooth.Remove from heat;stir in confectioners sugar and 1/4 cup
milk until blended and smooth.Keep warm,covered. To assemble: Using
sharp serrated knife,carefully cut cooled layers in half
horizontally.Place one layer,cut side up,on serving platter; spread
with 1/3 cooled custard.Repeat with remaining cake layers and
custard,ending with cake layer,cut side down.Spoon warm glaze over
top of cake,letting mixture drip down sides.Makes 12 to 16 servings.
Servings: 12 servings
Boston Cream Pie Recipe brought to you by Recipe Ideas
Categories: Dessert; Pie
The History of Recipes
Experts have traced the existance of recipes back into the far past, certainly as far into history as pharonic Egypt, and maybe even further. Interesting though that is, mostly, these early records were just very basic hieroglyphic recipes for preparing food.
Interestingly, the oldest recipe found, according to academics is a series of stone tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated. During Roman times 25BC a man called Apicius created a few documents describing recipes cooked by wealthy roman citizens. In his works, he describes how the meals were separated into starters, main course and dessert, a style of dining still practiced today. Additionally, he describes how the Roman chefs were skilled in the use of many different aromatic flavours, including a few that will be familiar to modern cooks for example bay, rue and parsley. In the fifteenth century, knights returning from the crusades brought us many foods and spices from the East, including spices such as coriander, parsley, and rosemary. These new foods and tastes was responsible for a torrent in manuscripts on food, many of which still exist in private libraries. Like it or not, the introduction of television brings us cooking programs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, allowing us all to access massive numbers of recipes like those on our site. |
We hope you enjoy this Boston Cream Pie recipe.
