Wicked Good Boston Cream Pie

Name: Wicked Good Boston Cream Pie
Yield: Serves 8 to 10
Cuisine: American
Ingredients: 2 cups, half-and-half; 6 , large egg yolks; 1/2 cup (3 1/2 ounces), sugar; pinch, table salt; 1/4 cup, unbleached all-purpose flour; 4 tablespoons, cold unsalted butter, cut into four pieces; 1 1/2 teaspoons, vanilla extract; 1 1/2 cups (7 1/2 ounces), unbleached all-purpose flour; 1 1/2 teaspoons, baking powder; 3/4 teaspoon, table salt; 3/4 cup, whole milk; 6 tablespoons (3/4 stick), unsalted butter; 1 1/2 teaspoons, vanilla extract; 3 , large eggs; 1 1/2 cups (10 1/2 ounces), sugar; 1/2 cup, heavy cream; 2 tablespoons, light corn syrup; 4 ounces, bittersweet chocolate, chopped fine

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Appears in Cook's Illustrated September/October 1998, America's Test Kitchen TV

Desserts or Baked Goods

American

Cakes

This triple-component dessert would deserve a revival—if only we could make the filling foolproof and keep the glaze from cracking off.

SERVES8 to 10

TIME1 1/2 hours, plus 7 hours chilling and cooling

has video

WHY THIS RECIPE WORKS

A hot-milk sponge cake made a good base in our Boston Cream Pie recipe because it didn’t require any finicky folding or separating of eggs. Baking the batter in two pans eliminated the need to slice a single cake horizontally before adding ...

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