Boston Cream Pie #3

Title:
Boston Cream Pie #3

Yield:
12 Servings

Categories:
Pie




Ingredients:




--------------------------------CAKE
LAYERS--------------------------------


   1/4 c  Butter; softened


     1 c  Sugar


     3 lg Eggs


   2/3 c  Milk


     1 ts Vanilla


 1 3/4 c  All-purpose flour


     2 ts Baking powder





----------------------------------CUSTARD----------------------------------


   2/3 c  Sugar


   1/3 c  Cornstarch


   1/4 ts Salt


 2 1/2 c  Milk


     4 lg Eggs yolks; lightly


          -beaten



-----------------------------------GLAZE-----------------------------------


     3 oz Milk chocolate or semisweet


          -chocolate


     1 tb Butter


   1/3 c  Confectioners' sugar


   1/4 c  Milk





 Date: Tue, 16 Apr 1996 00:05:13 -0400


 


 From: Walt Gray 


 Here is one that looks good. It came from Gemini's collection.


 


 PREPARE CAKE LAYERS: Heat oven to 350 degrees.Grease and flour two 9" round


 cake pans. In large bowl with electric mixer at medium speed, beat 1/4 cup


 butter, 1 cup sugar, eggs, 2/3 cup milk, 1 tsp. vanilla and baking powder


 about 4 minutes until thoroughly blended and smooth.  Spoon batter into


 prepared pans; bake 30 minutes until wooden pick inserted in center of each


 layer comes out clean. Remove layers to wire racks to cool completely.


 


 PREPARE EGG CUSTARD: In 2 qt. saucepan, stir 2/3 cup sugar, cornstarch and


 salt until thoroughly mixed; slowly stir in 2-1/2 cups milk until smooth.


 Bring to boil over medium heat, stirring constantly; cook 1 minute until


 mixture boils rapidly and thickens. Remove from heat; very slowly pour


 lightly beaten egg yolks into hot mixture, stirring rapidly and constantly


 to blend and keep smooth. Return mixture to low heat; cook 1 minute longer.


 Do not allow to boil. Remove from heat; stir in 1 tbsp. vanilla. Cool


 completely, stirring frequently.


 


 PREPARE CHOCOLATE GLAZE: In small heavy saucepan over very low heat, melt


 chocolate and 1 tbsp. butter, stirring frequently until blended and smooth.


 Remove from heat; stir in confectioners sugar and 1/4 cup milk until


 blended and smooth. Keep warm, covered. To assemble: Using sharp serrated


 knife, carefully cut cooled layers in half horizontally. Place one layer,


 cut side up,on serving platter; spread with 1/3 cooled custard.Repeat with


 remaining cake layers and custard, ending with cake layer, cut side down.


 Spoon warm glaze over top of cake, letting mixture drip down sides. 12 to


      16    servings.


 


 MM-RECIPES@IDISCOVER.NET


 


 MEAL-MASTER RECIPES LIST SERVER


 


 From the MealMaster recipe list.  Downloaded from Glen's MM Recipe Archive,


 http://www.erols.com/hosey.