Boston Cream Pie

Vanilla Cake

Custard Filling

Chocolate Glaze

Bake Vanilla Cake 1 day ahead or in enough time to cool completely, at least 2 to 4 hours. Make Custard Filling 1 day ahead or in enough time to cool completely, at least 4 to 6 hours. Make Chocolate Glaze and set aside to cool.

Turn cake upside down and cut into 2 layers. Fill with custard and frost with cooled glaze. Makes 12 servings.

Vanilla Cake
  • 4 egg whites
  • 1 cup milk
  • 3 cups cake flour, sifted
  • 1 1/4 cups sugar
  • 1 1/2 tablespoons baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups butter, melted
  • 1 vanilla bean, seeds only

    • Combine egg whites and 1/4 cup milk in bowl. Resift cake flour with sugar, baking powder and salt into mixer bowl. Add melted butter, seeds from vanilla bean and remaining 3/4 cup milk.

    Beat 3 minutes. Add reserved whites and milk and stir to combine. Pour into greased 10-inch cake pan and bake at 350 degrees 30 to 40 minutes or until center tests done. Makes 1 (10-inch) cake.

    Custard Filling
  • 1/2 cup sugar
  • 2 tablespoons flour
  • 4 teaspoons cornstarch
  • 2 large eggs
  • 2 cups milk
  • 6 tablespoons unsalted butter
  • 1/2 teaspoon vanilla

    • Sift together sugar, flour and cornstarch in mixing bowl. Add eggs and beat until light. Bring milk to boil in heavy-bottomed saucepan. Stir half milk into egg mixture, then pour whole mixture back into saucepan. Cook over medium-high heat, stirring vigorously with wire whisk, until cream thickens and center bubbles.

    Continue cooking and stirring another 30 seconds. Remove from heat and stir in butter and vanilla. Transfer to bowl and cool to room temperature, stirring occasionally, then cover with plastic wrap and refrigerate 4 to 6 hours. Makes 2 1/4 cups.

    Chocolate Glaze
  • 12 ounces semisweet or bittersweet chocolate
  • 1 cup heavy whipping cream
  • 2 teaspoons corn syrup

    • Chop chocolate and place in top of double boiler with whipping cream. Melt over hot water until completely smooth. Stir in corn syrup. Cool to room temperature. Makes enough glaze for 1 (10-inch) double-layer cake.