Boston Cream Pie

Title:
Boston Cream Pie

Yield:
12 Servings

Categories:
Cakes,
Desserts,
Pastries




Ingredients:





     2 c  Cake flour


     2 ts Baking powder; sifted with


          -flour


   1/4 ts Salt


     1 c  Sugar


   1/2 c  Butter


     3    Egg yolks; beaten


     1 ts Vanilla


   3/4 c  Milk





---------------------------CUSTARD
CREAM FILLING---------------------------


 1 1/2 c  Milk


     1    Vanilla bean


   1/2 c  Sugar


   1/4 c  Flour


     4    Egg yolks; beaten



------------------------------CHOCOLATE
ICING------------------------------


     2 oz Chocolate


     2 tb Butter


   1/4 c  Hot water


   1/8 ts Salt


     2 c  Confectioner's sugar


     1 ts Vanilla





 FOR CAKE: Cream butter and add sugar gradually, continue creaming together


 until light. Beat in egg yolks and vanilla. Add flour mixture to butter


 mixture in three parts, with 1/3 of milk in each addition. Stir batter


 until smooth after each addition. Pour into two prepared 8 inch layer pans


 and bake in a preheated 375 degree oven for about 25 minutes. Cool on wire


 rack.


 


 FOR CUSTARD CREAM FILLING: In a small saucepan over medium low heat, scald


 the milk with the vanilla bean. Blend and mix in top of a double boiler,


 over hot water, the sugar, flour and beaten egg yolks. Cream this mixture


 until light; remove vanilla bean from milk and add the scalded milk


 gradually. Stir until all is well blended Cook stirring constantly , until


 it just reaches the boiling point. Remove from the heat and continue to


 stir to release the steam and prevent crusting. Let cool.


 


 FOR CHOCOLATE ICING: Melt chocolate over very low heat; add butter and stir


 until butter melts. Remove from heat and add hot water and salt, stir until


 well blended. Add vanilla and confectioner's sugar gradually until the


 proper consistency is reached. (The entire 2 cups may not be necessary.)


 


 TO ASSEMBLE: Place a thick coating of custard cream between layers of cake,


 leaving the sides exposed. Cover the top with the chocolate icing.


 


 Recipe by: Joy of Cooking


 


 Posted to Bakery-Shoppe Digest by jaclyn@itexas.net (Jack Dickson) on Jan


 31, 1998