Boston Cream Pie Or Cake Recipe

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Boston Cream Pie Or Cake
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Ingredients
24
Count
Nutrition
375
Calories
Total time
60
Minutes
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Ingredients:

  • 1 1/4 cups sugar
  • 1 1/2 stick butter ( not margarine )
  • 2 large eggs
  • 1/4 tsp dalt
  • 1 cup milk ( skim is fine too but will be a bit less rich )
  • 1/3 cup sugar
  • 3 tbsp cornstarch
  • 3/4 cup half and half
  • 3/4 cup cream
  • 3 eggs
  • dash salt
  • 3 tbsp water
  • dash salt

Directions:

  1. Tips:
  2. Make cake ahead of time, Freeze: then when partially frozen, slice cake in half, filling with prepared chilled custard.
  3. Then wrap and chill cake overnight to keep cake and custard chilled and moist.
  4. Before serving make the glaze and pour over the cake, smooth top and sides if you wish or just let it drip over.
  5. One can of course, prepare the glaze and chill it - but it will harden.
  6. If you want a soft frosting I sugest to use a chocolate buttercream frosting which can be chilled and remain soft.
  7. For cake: Beat butter, sugar and vanilla and cream light and fluffy. Beat in eggs one at a time.
  8. Sift dry ingredients and add with milk to creamed mixture blending into a smooth batter
  9. Pour in a greased and floured 9 inch springfiorm pan.
  10. Bake in a preheated 350F oven, about 1 hour or tested done in center with toothpick in center.
  11. The cake wont be that tall, but when filled and glazed, the pieces are nice size.
  12. Cool completely in pan, remove .
  13. Custard:
  14. Mix everything ( except buttter and vanilla ) in a saucepan off heat . whisk till well mixed.
  15. Then over medium heat cook and stir constantly until thick.
  16. Remove from heat and add butter and vanilla.
  17. If for some reason your custrad may be lumpy, just use this tips most chefs use, that is strain the custard into a bowl and discard lumps remaining in strainer.
  18. Also if you feel custard is too thick, easily thin by whisking in a bit of milk or cream. If you like a bit of rum flavor, add it too.
  19. Glaze:
  20. I simply put all the ingreidnts in a micro safe dish and heat on high a minute ( or two ) and then whisk smooth, or one can make it the old fashinoned way by gently heating glaze ingrdients over a doubler boiler
  21. Assemble:
  22. Cut cake, fill with cream almost to the edges. Don't dispair if some custard flows onto the dish.
  23. While the glaze is warm, pour and spread it over rhe cake.
  24. Garnish if desired. serve at one
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 374.83 Kcal (1569 kJ)
Calories from fat 198.05 Kcal
% Daily Value*
Total Fat 22.01g 34%
Cholesterol 126.61mg 42%
Sodium 80.86mg 3%
Potassium 251.62mg 5%
Total Carbs 39.36g 13%
Sugars 19.39g 78%
Dietary Fiber 0.67g 3%
Protein 6.32g 13%
Vitamin C 0.3mg 1%
Vitamin A 0.2mg 7%
Iron 0.7mg 4%
Calcium 130.6mg 13%
Amount Per 100 g
Calories 269.66 Kcal (1129 kJ)
Calories from fat 142.48 Kcal
% Daily Value*
Total Fat 15.83g 34%
Cholesterol 91.08mg 42%
Sodium 58.17mg 3%
Potassium 181.02mg 5%
Total Carbs 28.31g 13%
Sugars 13.95g 78%
Dietary Fiber 0.48g 3%
Protein 4.54g 13%
Vitamin C 0.2mg 1%
Vitamin A 0.1mg 7%
Iron 0.5mg 4%
Calcium 94mg 13%

* 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

  • 9.2
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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