Boston cream pie

Boston cream pie

Ingredients/Components

• heavy whipping cream
• ground cinnamon - 1 cinnamon
• vanilla extract - 1 bean,
• sugar
• yolks from 4 eggs
• sifted cake flour not self-rising
• baking powder
• salt
• milk
• cold unsalted butter, cut in pieces - 1/2 (1/4
• large eggs room temperature - 2 item
• best-quality semi-sweet or bittersweet chocolate, coarsely chopped

How to make boston cream pie:

Cake:1 c. sifted cake flour (not self-rising)1 tsp. baking powder1/4 tsp. salt1/2 c. milk1/2 stick (1/4 c.) cold unsalted butter, cut in pieces2 large eggs (room temperature)2/3 c. sugar1 tsp. vanilla extract Glaze:1/4 c. heavy (whipping) cream3 oz. best-quality semi-sweet or bittersweet chocolate, coarsely chopped Custard Filling: Place cream and cinnamon in a small heavy saucepan. If using vanilla bean, scrape seeds into cream and add pod. Slowly bring to a boil over medium-low heat, watching closely or cream may overflow. Remove from heat and add sugar; stir until dissolved. Add vanilla extract, if using. If using cinnamon stick and vanilla bean, let steep for about 1 hour.

Heat oven to 325°. Have ready a 9-inch ovenproof glass pie plate, a shallow baking pan large enough to hold pie plate and a 9-inch round cake pan. Bring a kettle of water to a boil. Whisk egg yolks in a medium bowl. Reheat cream mixture over medium-low heat until almost boiling. Gradually whisk (don't beat) hot cream into egg yolks. Pour into pie plate; set pie plate in baking pan. Add boiling water to come halfway up sides of pie plate. Bake 20 to 25 minutes until tip of a sharp knife inserted in center comes out clean. Remove pie plate from water to a wire rack; cool to room temperature.

Meanwhile prepare cake: Heat oven to 350°. Coat cake pan with nonstick spray. Line bottom of pan with wax paper; spray paper and dust pan lightly with flour. Sift flour, baking powder and salt into a medium

Recipe categories: Desserts, Pie, Pies and tarts.