Boston Cream Pie
- ½ cup (2 ounces) cake flour
- ¼ cup (1¼ ounces) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 3 tablespoons milk
- 2 tablespoons unsalted butter
- ½ teaspoon vanilla extract
- 3 large egg whites, room temperature
- ¼ teaspoon cream of tartar
- ¾ cup (5¼ ounces) sugar
- 3 large egg yolks, room temperature
- 2 large eggs, room temperature
- 2 cups whole milk
- 6 large egg yolks
- ½ cup (3½ ounces) sugar
- ¼ teaspoon salt
- ¼ cup cornstarch
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- ⅔ cup heavy cream
- ¼ cup light corn syrup
- 8 ounces semisweet chocolate, chopped fine
- ½ teaspoon vanilla extract
- This recipe is vegetarian
- Cooking & Baking
- All-purpose flour (1/4 cup)
- Baking powder (1 teaspoon)
- Cake flour (1/2 cup)
- Chocolate, semisweet fine (8 ounces)
- Corn syrup, light (1/4 cup)
- Cornstarch (1/4 cup)
- Cream of tartar (1/4 teaspoon)
- Salt (1/2 teaspoon)
- Sugar (1 1/4 cup)
- Vanilla (2 teaspoon)
- Dairy
- Butter, unsalted (4 tablespoons)
- Heavy cream (2/3 cup)
- Milk (3 tablespoons)
- Whole milk (2 cups)
- Refrigerated
- Egg whites, large (3)
- Egg yolk, large (9)
- Eggs, large (2)
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Published September 20, 2012 (5 months ago).
128 people saved this recipe.
