Boston Cream Pie

My husband has a new App called Pulse and he has started emailing me appealing recipes from his bed before he gets up in the morning!! I love to cook but this could be dangerous!! This is a really easy nice recipe from Saveur.


12 T. unsalted butter, softened plus more for the pan

1 1/2 cups flour, plus more for the pan

2 t. baking powder

1/2 t. salt

1 cup sugar

2 T. vanilla extract

3 eggs

2/3 cup buttermilk


1 cup sugar

1/4 cup cornstarch

1/2 t. salt

1/2 vanilla bean scraped, optional

6 egg yolks

1 1/2 cups milk

4 T. uns. butter, cubed and chilled

1 t. vanilla


4 oz. 60% bittersweet chocolate, finely chopped

1/2 cup heavy cream

Make the cake: Heat oven to 350 degrees. Grease and flour a 9″ round cake pan or springform pan. Whisk together the flour, baking powder and salt in a bowl. Cream butter and sugar and vanilla in mixer on high for 3 minutes, until light and fluffy. Add eggs one by one. Alternate adding the flour and buttermilk in three additions, beginning and ending with the dry ingredients. Pour into pan, smooth the top and bake 35 minutes or until a toothpick inserted comes out clean. Let cool 15 minutes. Invert onto a wire rack to cool completely.

Make the filling: Whisk together sugar, cornstarch and salt (and vanilla seeds if using) in a 4 quart saucepan. Add yolks and whisk until smooth. Stir in the milk and place over medium heat, stirring constantly until thickened, about 10 minutes. Remove from heat and whisk in butter, one cube at a time. Stir in vanilla extract. Transfer to a bowl and refrigerate 2 hours.

Glaze and assemble the cake: Place chocolate in a bowl. Bring cream to a boil, pour over chocolate and let sit 1 minute. Whisk together until smooth and shiny. Let cool 10 minutes. Slice cake in half so that the top is a little smaller than the bottom layer. Cover with filling and top with cake. Pour chocolate over cake and refrigerate until set, about 30 minutes. Serve chilled or at room temperature.


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