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Picture from: thibeaultstablerecipes Image Credit: Ann |
Boston
Cream Pie
Ingredients:
⅓ Cup butter
1 Cup sugar
1 egg
1½ Cup sifted
all-purpose flour
2½ teaspoons
baking powder
¼ Teaspoon
salt
⅔ Cup milk
½ teaspoon
vanilla
Preparation:
Cream the
butter and sugar until light and fluffy.
Add the egg
and beat until creamy.
Sift the
flour, baking powder, and salt together.
Add
alternately with the combined milk and vanilla.
Turn the
batter into a greased and floured 9-inch round layer cake pan.
Bake in a
350°F oven for about 30 minutes, or until the cake springs back when lightly
touched
in the center.
Cool on a
rack for 5 minutes, then turn out and cool completely.
Place the
cake on a serving plate and split horizontally into two layers with a serrated
knife.
Carefully
remove the top layer.
Fill with the
chilled Cream Filling.
Replace the
top half and pour the warm Chocolate Icing over the top, spreading only to the
edges.
Chill. (When
allowed to stand for several hours, the filling seeps into the cake, making the
cake
and filling seem almost as one.)
Cream
Filling:
½ cup sugar
3 egg yolks
3 tablespoons
flour
1 tablespoon
butter
¼ teaspoon
salt
½ teaspoon
vanilla
1½ cups milk
Combine the
sugar, flour, and salt in a saucepan.
Gradually
stir in the milk.
Cook over low
heat, stirring until the mixture comes to a boil.
Boil,
stirring for 1 minute.
Beat the egg
yolks slightly.
Gradually
stir in about half the thickened sauce.
Return to the
heat and cook.
Stirring 2 or
3 minutes longer to take away the flour taste.
Remove from
the heat and blend in the butter.
Strain into a
bowl.
Cool for a
few minutes, and then blend in the vanilla.
Cover and
cool, then chill.
Chocolate
Icing:
2 squares of
chocolate
1 cup sifted
icing sugar
2 tablespoons
butter
1 tablespoons
hot water
1 teaspoon
vanilla
Melt the
chocolate and butter in the microwave on medium low power.
Stir until
smooth, and blend in the icing sugar and hot water.
Stir until
smooth and slightly thickened (do not beat).
Stir in the
vanilla.
Use
immediately.
Enjoy this
excellent recipe and many more when visiting thibeaultstablerecipes
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