Creating… Miranda

Be creative EVERY DAY • A Challenge

Baking… Boston Cream Pie

Rejuvenated from my recent vacation to Boston, I baked a pie… urr, um… cake.

Boston Cream Pie


Hot Milk Sponge Cake (Better Homes and Gardens)

Suggested by my favorite gurus on America’s Test Kitchen, I would suggest poking a few holes in the lower cake layers as you assemble with the cream to help it soak in.

2 eggs
1 cup all-purpose flour
1 teaspoon baking powder
1 cup sugar
1/2 cup milk
2 tablespoons butter

  • Preheat oven to 350 degrees F. Grease one 9 x 2-inch round cake pan (batter will overflow a shallower pan); set aside.
  • Stir together four and baking powder; set aside.
  • In large bowl beat eggs on high about 4 minutes, until slightly thickened.
  • Gradually add sugar; beat on medium 4 to 5 minutes until pale yellow and thickened.
  • Add flour mixture; beat on low to medium just until combined.
  • In small saucepan over low heat stir milk and butter until butter is melted.
  • Add to batter, beat to combine.
  • Pour batter in pan. Bake 20 to 25 minutes or until wooden pick inserted near center comes out clean.

Pastry Cream (Baking Illustrated)

2 cups Half & half
1/2 cup sugar
1 pinch salt
5 large egg yolks
3 tablespoons cornstarch
4 tablespoons cold unsalted butter
1 1/2 teaspoons vanilla

  • Heat half-and-half, 6 tablespoons sugar, and salt in medium heavy-bottomed saucepan over medium heat until simmering, stirring occasionally to dissolve sugar.
  • Whisk yolks in medium bowl until thoroughly combined.
  • Whisk in remaining 2 tablespoons sugar and whisk until sugar begins to dissolve and mixture is creamy.
  • Whisk in cornstarch until combined and mixture is pale yellow and thick.
  • When half-and-half mixture reaches full simmer, gradually whisk half-and-half mixture into yolk mixture to temper.
  • Return mixture to pan, scraping bowl with rubber spatula.
  • Return to simmer over medium heat, whisking constantly, until a few bubbles burst on the surface and the mixture is thickened and glossy. This takes about a minute.
  • Off heat, whisk in chunked butter and vanilla until melted and smooth.
  • Strain the pastry cream through a fine-mesh sieve set over medium bowl. This will remove any curdled bits that might have formed during the cooking process.
  • Press plastic wrap directly on surface of pastry cream to prevent skimming and refrigerate until cold and ready to use.

Ganache (Baking Illustrated)

6 oz bitterweet chocolate
3/4 cup heavy cream
2 tablespoons butter
1 tablespoon vanilla

  • Microwave milk and butter on high 1.5 minutes until melted and bubbly.
  • Mix in chocolate & vanilla.
  • Let sit 5 minutes.
  • Stir smooth.


One of my pet peeves with this cake is how unstable it is! I stuck a skewer in the middle to keep it from sliding apart (freezing helps too) and planned to put a pretty maraschino cherry or two on top to hide the device but my pantry was bare!


4 comments on “Baking… Boston Cream Pie

  1. Pillows A-La-Mode
    October 3, 2013

    My mom used to make these, but I’ve never been brave enough to try! 🙂 It looks heavenly!

    • Miranda
      October 4, 2013

      I was initially intimidated by the custard, but it went very smoothly! (haha)

  2. Me
    October 3, 2013

    The cake looks delicious, nice job! yum!

    • Miranda
      October 4, 2013

      Very yum! I’m having a slice with my coffee for breakfast.

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This entry was posted on October 3, 2013 by in Food, My Life and tagged , , , , , , , , , .
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