Boston Cream Pie Recipe

Ingredients


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

 

 

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Categories: Dessert; Pie


The History of Recipes

It is possible to trace the history of `recipes` far back into distant history, certainly as far back as early Egypt, and maybe even further. In practice though, sadly, these old cook books were just simple hieroglyphic instructions for preparing meals.

Later on, in The time of the roman empire 25BC a roman called Apicius created some scripts describing recipes cooked by wealthy roman citizens. In his publication, he tells us how the meals were divided into starters, main meal and desserts, a very modern way of dining. He also recounts how the ancient cooks were skilled in the use of a good variety of spices, including some that we all recognise for example basil, fennel and parsley.

Later, in the fifteenth century, people returning from the crusades brought back many foods and herbs from the holy land, including spices such as coriander, parsley, and basil. The introduction of these new tastes was responsible for an eruption in cookery books, most of which still exist in private collections.

By the time we get to the 1900s, cookbooks are in high demand, mostly as a result of better eduction, increased leisure time and having more disposable income.

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We hope you enjoy this Boston Cream Pie recipe.

 


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