Ingredients
-
-
2
-
6
-
1/2
-
1
-
1/4
-
4
-
1 1/2
-
-
1 1/2
-
-
-
-
-
Directions
Wicked Good Boston Cream Pie,This recipe is from “Cooks Illustrated” and, though time-consuming, sounds delicious. I am posting it for future use. Chill the assembled cake for at least 3 hours to make it easy to cut and serve. Note: Prep and Cooking times do not include chilling times.,I cooked my custard just until it got good and thick. I’ve made plenty of custard and once it thickens you’re all set to refrigerate.,It seems like only 1 1/2 C of flour is not enough. I plan on making cupcakes and piping in the filling so I need the batter to be correct. Anyone else use more flour than that?
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Steps
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1
Done
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For the Pastry Cream: |
|
2
Done
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1. Heat Half-and-Half in Medium Saucepan Over Medium Heat Until Just Simmering. Meanwhile, Whisk Yolks, Sugar, and Salt in Medium Bowl Until Smooth. Add Flour to Yolk Mixture and Whisk Until Incorporated. Remove Half-and-Half from Heat and, Whisking Constantly, Slowly Add Cup to Yolk Mixture to Temper. Whisking Constantly, Return Tempered Yolk Mixture to Half-and-Half in Saucepan. |
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3
Done
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2. Return Saucepan to Medium Heat and Cook, Whisking Constantly, Until Mixture Thickens Slightly, About 1 Minute. Reduce Heat to Medium-Low and Continue to Simmer, Whisking Constantly, 8 Minutes. |
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4
Done
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3. Increase Heat to Medium and Cook, Whisking Vigorously, Until Bubbles Burst on Surface, 1 to 2 Minutes. Remove Saucepan from Heat; Whisk in Butter and Vanilla Until Butter Is Melted and Incorporated. Strain Pastry Cream Through Fine-Mesh Strainer Set Over Medium Bowl. Press Lightly Greased Parchment Paper Directly on Surface and Refrigerate Until Set, at Least 2 Hours and Up to 24 Hours. |
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5
Done
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For the Cake: |
|
6
Done
|
1. Adjust Oven Rack to Middle Position and Heat Oven to 325 Degrees. Lightly Grease Two 9-Inch Round Cake Pans With Nonstick Cooking Spray and Line With Parchment. Whisk Flour, Baking Powder, and Salt Together in Medium Bowl. Heat Milk and Butter in Small Saucepan Over Low Heat Until Butter Is Melted. Remove from Heat, Add Vanilla, and Cover to Keep Warm. |
|
7
Done
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2. in Stand Mixer Fitted With Whisk Attachment, Whip Eggs and Sugar at High Speed Until Light and Airy, About 5 Minutes. Remove Mixer Bowl from Stand. Add Hot Milk Mixture and Whisk by Hand Until Incorporated. Add Dry Ingredients and Whisk Until Incorporated. |
|
8
Done
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3. Working Quickly, Divide Batter Evenly Between Prepared Pans. Bake Until Tops Are Light Brown and Toothpick Inserted in Center of Cakes Comes Out Clean, 20 to 22 Minutes. |
|
9
Done
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4. Transfer Cakes to Wire Rack and Cool -Completely in Pan, About 2 Hours. Run Small Plastic Knife Around Edge of Pans, Then Invert Cakes Onto Wire Rack. Carefully Remove Parchment, Then Reinvert Cakes. |
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10
Done
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to Assemble: |
