Boston Cream Pie

nibbleboard.com/recipes/boston-cream-pie

Ingredients

Instructions

1. Pour 2 cups whole milk into a medium saucepan and heat over medium until it just comes to a boil. Immediately remove from heat and set aside.
2. Whisk egg yolks and 2/3 cup sugar in a large bowl until light and thickened, about 2 minutes. Sift in the cornstarch and whisk vigorously until no lumps remain.
3. Slowly pour about 1/4 cup of the hot milk into the yolk mixture while whisking constantly to temper the eggs.
4. Pour the tempered mixture through a fine mesh strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Continue whisking for 1-2 more minutes after it thickens.
5. Remove from heat, stir in 1 tablespoon vanilla and 1 tablespoon butter until melted and smooth. Press plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until completely chilled, at least 2 hours.
6. Preheat oven to 350°F (175°C). Spray an 8-inch round cake pan with baking spray, line the bottom with parchment paper, and spray again.
7. Whisk together flour, baking powder, and salt in a bowl and set aside.
8. Beat eggs and 1 cup sugar in a stand mixer with the whisk attachment on medium speed until pale, thick, and fluffy, about 4 minutes. The batter should leave a thick ribbon when the beater is lifted.
9. Combine 1/2 cup milk and 5 tablespoons butter in a microwave-safe measuring cup. Microwave in 30-second intervals until butter is melted and milk is steaming.
10. With the mixer on low speed, gradually add the flour mixture to the egg mixture, beating just until combined. Stir vanilla into the hot milk mixture, then slowly pour it into the batter, beating on low until fully incorporated.
11. Pour batter into the prepared pan and bake until a toothpick inserted in the center comes out clean and the cake begins pulling away from the sides, about 33 minutes.
12. Let cool in the pan for 5 minutes, then invert onto a wire rack to cool completely.
13. Once the cake is completely cool, use a long serrated knife to slice it in half horizontally into two even layers.
14. Place the bottom cake layer cut-side up on a serving plate or cake stand. Spread the chilled pastry cream evenly over the top, leaving about a 1-inch border around the edge. Place the second cake layer on top, cut-side down, and press gently.
15. Heat the heavy cream in a microwave-safe bowl until steaming, about 1 minute. Add chopped bittersweet chocolate and let stand for 5 minutes without stirring.
16. Stir the chocolate and cream together until completely smooth and glossy. Pour the ganache over the center of the assembled cake and use an offset spatula to gently spread it to the edges, letting it drip naturally down the sides.
17. Refrigerate for at least 30 minutes to set the ganache before slicing and serving.

Nutrition per Serving

Chef Tips

• I've found that straining the pastry cream through a fine mesh sieve is non-negotiable — it catches any tiny egg bits and gives you that perfectly silky texture every time.
• Make the pastry cream the night before. It sets up thicker in the fridge overnight, which means less oozing when you slice. After trying both ways, I always make it ahead now.
• Don't skip the plastic wrap directly on the surface of the pastry cream. If air touches it, you'll get a gross rubbery skin on top that's impossible to whisk smooth again.
• Let the ganache cool for about 5 minutes before pouring — if it's too hot, it'll be too thin and run right off the cake instead of those gorgeous drips you want.
• No bittersweet chocolate? Use semisweet chips in a pinch — the ganache will be slightly sweeter but still works beautifully.

Storage

Cover loosely with plastic wrap or a cake dome and refrigerate for up to 4 days. The pastry cream keeps the cake moist, so leftovers are almost better the next day.