Boston Cream Pie
3 hrs 50 min (mostly chilling)10 servings
A classic two-layer vanilla cake filled with silky custard and topped with a glossy chocolate glaze.
| prepPreheat oven to 325°F / 163°C | ||||||||
| prepButter a 9×2-inch round baking pan, generously grease the sides, and line with parchment paper; butter the parchment | ||||||||
| 3 large egg yolks | Whisk egg yolks & sugar until combined | Whisk in cornstarch & salt | Whisk in milk & cream | Add butter, cook over medium-low, stirring, 6–8 min until thickened & boiled 2 min | Strain through fine mesh sieve, stir in vanilla | Cover & chill 3–24 hrs | Spread custard on bottom layer, replace top layer | Spread glaze evenly over cake top |
| 100 g granulated sugar | ||||||||
| 2 tablespoons cornstarch | ||||||||
| Pinch kosher salt | ||||||||
| 240 ml whole milk | ||||||||
| 60 ml heavy cream | ||||||||
| 14 g unsalted butter | ||||||||
| 1 teaspoon pure vanilla extract | ||||||||
| 224 g all-purpose flour | Whisk together flour, baking powder & salt | Add flour mixture & vanilla, beat until combined | Transfer to pan, smooth top, bake 325°F / 163°C, 30–35 min | Cool 10 min, release from pan, flip & cool completely | Split cake into two layers, place bottom on plate | |||
| 1¾ teaspoons baking powder | ||||||||
| ¾ teaspoon kosher salt | ||||||||
| 114 g (1 stick) unsalted butter, cut into pieces, plus more for the pan | Heat milk & butter to simmer, remove from heat | Add milk mixture on low speed, beat until combined | ||||||
| 180 ml whole milk | ||||||||
| 3 large eggs, at room temperature | Beat eggs & sugar until pale & thick, 4–6 min | |||||||
| 200 g granulated sugar | ||||||||
| 1 teaspoon pure vanilla extract | ||||||||
| 60 ml heavy cream | Heat cream to simmer over medium-low | Pour cream over chocolate, oil & salt, let stand 3 min, whisk smooth | ||||||
| 113 g semisweet chocolate chips | ||||||||
| 1 teaspoon neutral oil, such as safflower | ||||||||
| Pinch kosher salt | ||||||||
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