Boston Cream Pie Recipe

Chocolate ganache covers luscious vanilla sponge cake layers layered with pastry cream in Boston cream pie. This rich cake is worth the effort!  

– ½ cup granulated sugar (100 grams) – ¼ cup cornstarch or cornflour (32 grams) – 2 cups whole milk (480 ml) – 4 large egg yolk – 3 tablespoons unsalted butter sliced into tablespoon-sized pieces (45 grams) – 2 teaspoons pure vanilla extract



Making pastry cream: Whisk sugar and cornstarch in a large saucepan until completely mixed. Whisk milk and egg yolks in a large bowl until mixed. 


Pour the wet components into the saucepan with the sugar and cornstarch mixture slowly and stir until mixed. Heat the saucepan on medium and stir constantly to boil.


 The mixture should be thick after one minute of boiling. Turn off the heat and add the butter one tablespoon at a time, then the vanilla extract.


Strain the mixture into a heatproof basin using a fine-mesh strainer. Refrigerate custard for 2 hours covered with plastic wrap directly on its surface.


Also See: 

Chantilly Cake Recipe