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Vanilla Bean Pudding

Can be eaten separately as a pudding but here used to layer our Boston Cream Pie.


3/4 cup(s) milk
1 cup(s) cream
1 vanilla bean
3 egg yolks
2 tablespoon(s) cornstarch
1/2 cup(s) sugar
1/4 teaspoon(s) salt
1/2 teaspoon(s) vanilla extract
1 1/2 teaspoon(s) butter
1/4 cup(s) whipped cream (optional)

Pudding Preparation

Heat the milk, cream, and vanilla bean (with the seeds scraped into the milk) until just simmering in a heavy-bottomed medium pot.

Whisk the yolks, cornstarch, sugar, and salt together and stream the hot milk mixture, while whisking continuously, into the eggs.

Return to the pan and cook, while whisking over medium heat, until the mixture thickens and just begins to boil. Immediately transfer to a clean bowl.

Pick out and discard vanilla bean. Stir in the vanilla extract and the butter. Press plastic wrap against the surface to cover.

Set aside for layering.

Chocolate Glaze


4 ounces (120 grams) semisweet chocolate, chopped
1/2 cup (120 ml) heavy whipping cream
1 teaspoon unsalted butter

Glaze Preparation

Place the chopped chocolate in a small heatproof bowl.

Bring the cream and butter just to a boil in a saucepan over medium heat.

Immediately pour the boiling cream over the chocolate and allow to stand for a 3-5 minutes.

Gently stir until smooth. Set aside for a few minutes until it has thickened to pouring consistency.

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Permalink Chapter: five  

Assembling the Pie

Place one cake layer on your serving plate, bottom side facing up.

Spoon the pudding onto the cake, spreading to make an even layer. Place the second cake layer (bottom side up) onto the filling.

Pour the glaze onto the center of the cake and carefully spread the glaze, with an offset spatula, to the edges of the cake, allowing the glaze to drip down the sides.

Let the cake sit until the glaze sets, about one hour. Serve.

This cake is best eaten the same day it is made. Cover and refrigerate any leftovers.

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