|Boston Cream Pie|
Sift together and set aside:
- 1 cup flour
- 1 tsp baking powder
- 6 eggs separated, room temperature
- 1/4 tsp cream of tarter
- 1 cup sugar, separated in 2 half cups
- 2 tsp vanilla extract
- 1/2 tsp lemon flavoring (optional)
Beat egg whites and cream of tarter until foamy. Add ½ cup sugar gradually until egg whites are stiff.
Beat egg yolks and ½ cup sugar until foamy and thickened.
Fold beaten egg yolks into the beaten egg whites along with the vanilla (and lemon) for only a few turns before slowly and gradually folding in the flour and baking powder mixture very gently BY HAND using a rubber spatula until just incorporated into the meringue mixture. I mix in the dry ingredients in 3 equal portions. Do not over mix, you just want the flour to be incorporated; over mixing will deflate the egg whites and result in a tough textured final product.
Pour into greased and parchment paper lined 10 inch x 3 inch round cake pan (or 2 eight inch cake pans) and bake at 325 degrees F for 30 – 40 minutes (25 -30 minutes for smaller pans) or until center springs back when touched. Turn onto a wire rack to cool completely.
- 1 1/2 cups whole milk
- 1 vanilla bean, split with the seeds scraped out
You can add the vanilla pod to the milk as it scalds for extra vanilla flavor and take it out when the time comes to mix with the flour and sugar mixture.
In a small saucepan combine
- 4 tbsp all purpose flour
- 1/3 cup sugar
- pinch of salt
Over medium flame slowly add the scalded milk whisking constantly.Continue to cook over medium heat until mixture begins to slightly thicken. At this point remove from heat and pour about a half cup of this mixture onto
- 2 slightly beaten extra large egg yolks
whisking constantly. Pour the egg mixture immediately back into the pot, continuing to constantly stir. Cook for an additional minute or two until pudding consistency and remove from the flame.
- 2 tbsp butter
Chill completely in the fridge.
Whip together to firm peaks:
- 1/2 cup whipping cream
- 3 tbsp icing sugar
Gently fold the whipping cream through the chilled custard until smooth.
- 10 ounces chocolate chips
- 3 tbsp butter
- 3/4 cup whipping cream, at room temperature
- 1 cup icing sugar