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Boston Cream Pie (Food Network Kitchens) Recipe

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Boston Cream Pie (Food Network Kitchens)
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Ingredients
20
Count
Nutrition
365
Calories
Total time
140
Minutes
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Ingredients:

Directions:

  1. To make the cake: Preheat the oven to 350 degrees F. Lightly butter and flour a 9 by 2-inch round cake pan, and set it aside.
  2. Sift the flour, baking powder, and salt into a medium bowl, and set it aside.
  3. In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer, cream the butter, sugar, and citrus zest until light and fluffy. Add the eggs, one by one, beating well after each addition. Beat in the vanilla. With the mixer running on low, add the flour mixture in 3 parts, alternating with the milk in 2 parts, until just combined.
  4. Pour the batter into the prepared pan. Bake until golden brown and a tooth pick inserted into the center of the cake comes out clean, about 30 minutes. Cool in the pan for 15 minutes on a rack. Turn the cake out of the pan to cool completely.
  5. To make the cream filling: In a small, heavy-bottomed saucepan, heat the milk over medium heat, until bubbles appear around the edges. Remove from the heat.
  6. In a medium bowl, whisk together the yolks, sugar, cornstarch, and salt. While whisking, gradually pour the milk into the eggs. Pour the egg mixture back into the saucepan. While whisking constantly, bring the mixture to a boil over medium heat; cook for 1 minute or until thickened. Remove from the heat, and stir in the butter and vanilla. Put the custard in a medium bowl, and lay a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled, about 1 hour.
  7. Whip the cream until it holds a soft peak. Lightly whisk the chilled custard to loosen it up. Fold the cream into the custard; refrigerate until ready to assemble the cake.
  8. To make the glaze: Put the chocolate and corn syrup in a small bowl. In a small saucepan, bring the cream to a boil. Pour the cream over the chocolate and stir until smooth. Cool slightly before glazing the cake.
  9. To assemble the cake: Slice the cake in horizontally with a serrated knife, into two pieces, starting about 5/8ths of the way up the sides of the cake. (The top piece should be slightly thinner than the bottom.) Place the bottom of the cake on a 9-inch cardboard cake round or flat plate. Spread the cream just to the edges of the cake and cover with the top layer. Pour all the glaze over the cake. Tilt the cake so the glaze covers it evenly and runs down the sides. Refrigerate until ready to serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 365.5 Kcal (1530 kJ)
Calories from fat 121.69 Kcal
% Daily Value*
Total Fat 13.52g 21%
Cholesterol 157.51mg 53%
Sodium 186.62mg 8%
Potassium 344.79mg 7%
Total Carbs 48.02g 16%
Sugars 25.18g 101%
Dietary Fiber 1.03g 4%
Protein 13.13g 26%
Vitamin C 0.2mg 0%
Iron 2.2mg 12%
Calcium 156.9mg 16%
Amount Per 100 g
Calories 194.28 Kcal (813 kJ)
Calories from fat 64.68 Kcal
% Daily Value*
Total Fat 7.19g 21%
Cholesterol 83.73mg 53%
Sodium 99.2mg 8%
Potassium 183.28mg 7%
Total Carbs 25.53g 16%
Sugars 13.38g 101%
Dietary Fiber 0.55g 4%
Protein 6.98g 26%
Vitamin C 0.1mg 0%
Iron 1.2mg 12%
Calcium 83.4mg 16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.2
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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