Recipe: Boston Cream Pie (2)

BOSTON CREAM PIE

For the cake
1 1/2 sticks (3/4 cup) unsalted, butter, softened
1 1/4 cups sugar
1 teaspoon vanilla
2 large eggs
2 cups cake flour (not self-rising)
2 1/2 teaspoons double-acting baking powder
1/2 teaspoon salt
3/4 cup milk

For the custard
3 tablespoons cornstarch
1/3 cup sugar
1 cup milk
3 large eggs
1/2 cup heavy cream
1/4 teaspoon salt
1 vanilla bean, split lengthwise
3 tablespoons unsalted butter

For the glaze
6 ounces fine-quality bittersweet chocolate(not unsweetened), broken
into pieces
3 tablespoons water
2 tablespoons unsalted butter
1 1/2 tablespoons light corn syrup
1/4 teaspoon salt

seasonal fruit and blossoms (non-toxic only) for garnish

Make the cake:
Preheat the oven to 350 F. and butter and flour a 9 1/2-inch
springform pan. In a
bowl with an electric mixer cream together the butter, the sugar,
and the vanilla
until the mixture is light and fluffy and beat in the eggs, 1 at a
time, beating well
after each addition. Into another bowl sift together the flour, the
baking powder,
and the salt and beat the mixture into the butter mixture in batches
alternately
with the milk, beginning and ending with the flour mixture. Pour the
batter into
the prepared springform pan and bake the cake in the middle of the
oven for 50
to 55 minutes, or until a tester comes out clean. Let the cake cool
in the pan on a
rack.

Make the custard:
In a saucepan whisk together the cornstarch, the sugar, and the
milk, add the
eggs, the cream, and the salt, and whisk the mixture until it is
smooth. Scrape the
seeds from the vanilla bean, reserving the pod for another use, add
them to the
cream mixture, and bring the custard to a boil over moderate heat,
whisking
constantly. Boil the custard, whisking, for 2 minutes, remove the
pan from the
heat, and whisk in the butter. Let the custard cool completely,
whisking
occasionally.

Make the glaze:
In a metal bowl set over a saucepan of barely simmering water melt
the
chocolate with the water, the butter, the corn syrup, and the salt,
stirring until
glaze is smooth, and remove the bowl from the pan.

Remove the cake from the pan, halve it horizontally with a long
serrated knife,
and arrange the bottom half, cut side up, on a plate. Top the bottom
half with the
custard, spreading the custard to the edge, put the remaining cake
half, cut side
down, on the custard, and pour the glaze on top of it, spreading the
glaze to the
edge and letting it drip down the side. The Boston cream pie may be
made 1 day
in advance and kept covered loosely and chilled. Garnish the pie
with the fruit
and the blossoms.
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Title: QUICK & EASY BOSTON CREAM PIE
Categories: Pies, Chocolate
Yield: 8 servings

1 pk Yellow cake mix
(single layer size)
1 Egg
Water
1/2 ts Lemon extract
1 pk Vanilla pudding (regular)
1 1/2 c Milk
1 ts Vanilla
1 cn Chocolate frosting

1. Prepare the cake mix using the egg, water, and lemon extract,
following label directions. Pour into a greased and floured 8-inch
round
cake pan.(9-inch is too large and causes cake to be too flat.)

2. Bake at 350oF for time indicated on the cake package, or until the
center of the cake springs back when lightly touched. Cool cake in
pan
on rack for 10 minutes. Remove from pan and cool completely.

3. Prepare pudding mix with milk and vanilla and cook according to
package directions. Cover with plastic wrap to prevent skin from
forming on top and cool completely.

4. Split layer cake, fill with cooled vanilla pudding, put cake back
together and then frost with enough chocolate frosting to cover the
top. Store in refrigerator.