Boston Cream Pie

Boston Cream Pie is a fun way to show love to my family in February! Bob and the grandkids love Boston Cream doughnuts. I was born in Boston, as was Asia! David and Asia often stay with their children at the Parker House in Boston where Mrs. Parker invented the Boston Cream Pie. My grandmother loved to make this cake.  We have so many wonderful guests from the Boston area, who we are missing during this pandemic.  All these connections to family and friends inspired my choice of recipe for a snowy winter day.  Chocolate ganache, custard filling and sponge cake combine to delight the whole family!

Boston Cream Pie recipe: Cream Filling, Cake, Chocolate Ganache

Cream Filling:

2 eggs, separate yolks from whites (save the whites for a different treat)

1 ½ cups milk

1/3 cup granulated sugar

2 Tablespoons cornstarch

1/8 teaspoon salt

2 teaspoons vanilla

 

In small bowl, beat the yolks with a fork. Stir in 1 ½ cups milk. Set aside. In 2-quart saucepan, stir together the sugar, cornstarch, and salt. Gradually stir in the egg mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil for 1 minute. Remove from heat. Stir in vanilla. Refrigerate at least 2 hours until set.

 

Cake:

1 ¼ cups flour

1 cup granulated sugar

1/3 cup Cabot butter, at room temperature

¾ cup milk

1 ½ teaspoons baking powder

1 teaspoon vanilla

½ teaspoon salt

1 large egg

 

In a large bowl, beat all cake ingredients together. Beat on high speed 3 minutes. Pour batter into pan, spread evenly. Bake about 35 minutes until center is done. Cool cake. Remove from pan and cool completely about 1 hour.

 

Chocolate Ganache:

¾ cup chocolate chips or chopped unsweetened baking chocolate

¾ cup heavy cream

 

Melt together in microwave for 1-2 minutes. Stir together until smooth.

 

Assemble: Split cake in half with long bread knife. Place bottom on cake place. Spread filling over bottom layer, Top with other half cut side down. Spread glaze over cake, letting some drizzle down the sides. Refrigerate uncovered until serving. Store any remaining cake covered in refrigerator.

 

Options: To simplify use a Duncan Hines butter recipe cake mix for the cake and a pudding mix for the custard. Use your favorite chocolate glaze recipe.  For variety: Ina Garten and others have great recipes that are fun with orange, liqueurs, rum.  Yankee Magazine has the original Parker House recipe! Enjoy!