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Boston Cream Pie
submitted by butterflydog Cake: 1 1/4 cups sugar 3/4 cup butter ( not margarine ) 2 tsp pure vanilla 2 large eggs 2 cups all purpose flour 1/4 tsp salt 3 tsp baking powder 1 cup milk ( skim is fine too but will be a bit less rich ) Custard: 1/3 cup sugar 3 Tbsp cornstarch 3/4 cup half and half 3/4 cup cream 3 eggs dash salt 2 tsp pure vanilla 3 Tbsp butter ( not margarine ) Glaze: 6 0z pkg semi sweet chocolate chips 3 Tbsp water 2 Tbsp butter ( not margarine) 2 Tbsp light corn syrup dash salt Made this for Mother's Day which we all enjoyed! For cake: Beat butter, sugar, vanilla and cream light and fluffy. Beat in eggs one at a time. Sift dry ingredients and add with milk to creamed mixture blending into a smooth batter Pour in a greased and floured 9 inch springfiorm pan. Bake in a preheated 350F oven, about 1 hour or tested done in center with toothpick in center. The cake wont be that tall, but when filled and glazed, the pieces are nice size. Cool completely in pan, remove . Custard: Mix everything ( except butter and vanilla ) in a saucepan off heat . whisk till well mixed. Then over medium heat cook and stir constantly until thick. Remove from heat and add butter and vanilla. If for some reason your custard may be lumpy, just use this tips most chefs use, that is strain the custard into a bowl and discard lumps remaining in strainer. Also if you feel custard is too thick, easily thin by whisking in a bit of milk or cream. If you like a bit of rum flavor, add it too. Glaze: I simply put all the ingredients in a micro safe dish and heat on high a minute ( or two ) and then whisk smooth, or one can make it the old fashioned way by gently heating glaze ingredients over a double boiler Assemble: Cut cake, fill with cream almost to the edges. Don't despair if some custard flows onto the dish. While the glaze is warm, pour and spread it over the cake. Before serving make the glaze and pour over the cake, smooth top and sides if you wish or just let it drip over. One can of course, prepare the glaze and chill it - but it will harden. Garnish if desired. serve at one. Tips: make cake ahead of time, Freeze: then when partially frozen, slice cake in half, filling with prepared chilled custard. Then wrap and chill cake overnight to keep cake and custard chilled and moist. If you want a soft frosting I suggest to use a chocolate buttercream frosting which can be chilled and remain soft. http://www.simpleinternet.com/recipes/ International Recipes OnLine On-Line Culinary Discussion at Food.Chat: http://www.simpleinternet.com/foodchat/ -- Rec.food.recipes is moderated by Patricia D. Hill at . Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/ |
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Boston Cream Pie | General Cooking | |||
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Boston Cream Pie | Recipes (moderated) | |||
Boston Cream Pie | Recipes (moderated) |