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Name: Boston Cream Pie
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 3 large Eggs; 1 teaspoon Vanilla extract; 1/2 cup Granulated sugar; 1 pinch Salt; 3/4 cup Cake flour; 1/2 cup Granulated sugar; 1/4 cup All purpose flour; 1 1/2 cups Milk; 6 large Egg yolks; 2 teaspoons Vanilla extract; 1 pinch Salt; 1/2 cup Granulated sugar; 3 tablespoons Light Corn Syrup; 2 tablespoons Water; 4 ounces Semisweet chocolate coarsely chopped

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INGREDIENTS

3 large Eggs
1 teaspoon Vanilla extract
1/2 cup Granulated sugar
1 pinch Salt
3/4 cup Cake flour
1/2 cup Granulated sugar
1/4 cup All purpose flour
1 1/2 cups Milk
6 large Egg yolks
2 teaspoons Vanilla extract
1 pinch Salt
1/2 cup Granulated sugar
3 tablespoons Light Corn Syrup
2 tablespoons Water
4 ounces Semisweet chocolate ; coarsely chopped

INSTRUCTIONS

1. Preheat oven to 350°F. Grease a 9-inch round cake pan. Line with waxed paper.

2. Beat together egg yolks and vanilla at medium speed until blended. Beat in half of sugar until very thick and pale.

3. Using clean, dry beaters, beat together egg whites and salt at medium speed until very soft peaks form. Gradually beat in remaining sugar until stiff, but not dry, peaks form.

4. Fold yolk mixture into egg whites. Sift flour over mixture; fold in gently. Do not overmix. Pour batter into prepared pan.

5. Bake cake until top springs back when lightly pressed, 25 minutes. Loosen cake by running a metal spatula around sides of pan. Invert cake onto a wire rack. Remove pan, leaving waxed paper on cake. Turn cake right-side up. Cool completely on rack.

6. Meanwhile, prepare filling. In a saucepan, mix together sugar and flour. Gradually whisk in milk, then egg yolks, vanilla, and salt. Bring to a boil over medium heat; boil for 1 minute, whisking constantly. Strain through a fine sieve into a bowl. Press plastic wrap on surface. Chill for 30 minutes.

7. Using a serrated knife, cut cake horizontally in half. Carefully remove waxed paper. Place bottom layer on a serving plate. Spread evenly with filling. Top with remaining cake layer.

8. To prepare glaze, in a saucepan, bring sugar, corn syrup, and water to a boil over low heat, stirring constatnly, until sugar has dissolved. Remove from heat. Add chocolate; let stand for 1 minute. Gradually pour glaze over cake, allowing it to drip down sides. Let stand until glaze sets. Store in refrigerator.

NOTES

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Boston Cream Pie

3 large Eggs
1 teaspoon Vanilla extract
1/2 cup Granulated sugar
1 pinch Salt
3/4 cup Cake flour
1/2 cup Granulated sugar
1/4 cup All purpose flour
1 1/2 cups Milk
6 large Egg yolks
2 teaspoons Vanilla extract
1 pinch Salt
1/2 cup Granulated sugar
3 tablespoons Light Corn Syrup
2 tablespoons Water
4 ounces Semisweet chocolate coarsely chopped

1.  Preheat oven to 350°F.  Grease a 9-inch round cake pan.  Line with waxed paper.

2.  Beat together egg yolks and vanilla at medium speed until blended.  Beat in half of sugar until very thick and pale.

3.  Using clean, dry beaters, beat together egg whites and salt at medium speed until very soft peaks form.  Gradually beat in remaining sugar until stiff, but not dry, peaks form.

4.  Fold yolk mixture into egg whites.  Sift flour over mixture; fold in gently.  Do not overmix.  Pour batter into prepared pan.

5.  Bake cake until top springs back when lightly pressed, 25 minutes.  Loosen cake by running a metal spatula around sides of pan.  Invert cake onto a wire rack.  Remove pan, leaving waxed paper on cake.  Turn cake right-side up.  Cool completely on rack.

6.  Meanwhile, prepare filling.  In a saucepan, mix together sugar and flour.  Gradually whisk in milk, then egg yolks, vanilla, and salt.  Bring to a boil over medium heat; boil for 1 minute, whisking constantly.  Strain through a fine sieve into a bowl.  Press plastic wrap on surface.  Chill for 30 minutes.

7.  Using a serrated knife, cut cake horizontally in half.  Carefully remove waxed paper.  Place bottom layer on a serving plate.  Spread evenly with filling.  Top with remaining cake layer.

8.  To prepare glaze, in a saucepan, bring sugar, corn syrup, and water to a boil over low heat, stirring constatnly, until sugar has dissolved.  Remove from heat.  Add chocolate; let stand for 1 minute.  Gradually pour glaze over cake, allowing it to drip down sides.  Let stand until glaze sets.   Store in refrigerator.

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Nutrition

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Serving Size: 1 Serving (491g)
Recipe Makes: 8 Servings

Calories: 1367
Calories from Fat: 877 (64%)

Amt Per Serving		% DV

	Total Fat 97.5g	130 %
	Saturated Fat 37.5g	188 %
	Monounsaturated Fat 40.8g
	Polyunsanturated Fat 14.1g
Cholesterol 3956mg		1217 %
Sodium 246.2mg		8 %
Potassium 601.5mg		16 %
Total Carbohydrate 61.6g		18 %
	Dietary Fiber 1.7g	7 %
	Sugars, other 59.9g
Protein 60.1g		86 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1367

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