Boston Cream Pie

A classic tale of chocolate dessert.

  • Prepare in: 10 mins

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Ingredients

Filing Cream

  • Sugar : 3 tablespoons
  • Eggs yolks : 2
  • National Vanilla custard : 3 tablespoons
  • Milk : 1 1/4 cup
  • Condensed Milk : 2 tablespoons

For Chocolate Glaze

  • Cooking Chocolate : 125 gm
  • Cream : 1/2 cup
  • Butter : 1 tablespoon

Assembly

  • Sponge cake 8 inch : 1
  • Filling cream : 1 1/2 cup
  • Chocolate sauce :  1 1/2 cup

Method

In a mixing bowl beat sugar with the egg yolk for 3-4 minutes till light and pale in color

Add National Vanilla Custard and beat in to a smooth paste

Bring milk to a full boil in a saucepan.

Add little milk at a time to the egg mixture while whisking constantly to avoid curdling.

Put this mixture back in the saucepan and cook while continuously whisking and bring to boil

Cook for another few minutes it gets to a thick paste like consistency.

Turn the mixture into a clean mixing bowl and beat in the condensed milk, cover and cool.

Refrigerate few hours prior to assemble the pie.

For Glaze

Finely chop chocolate in small pieces and place in a mixing bowl.

Bring cream and butter to gentle boil and pour over chocolate

Keep stirring until the chocolate melts.

Set aside

For Assembly

Using a serrated knife, cut the sponge cake in half from the length side

Place the cake on the cake rack and place a tray underneath for any drippings

Evenly spread the filling on the bottom half, place the top layer (down side up) and pour the chocolate glaze in the center to cover the edges.

Let the glaze set in the refrigerator for an hour or two.

Slice and enjoy

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