Boston Cream Pie

CAKE:

2 cups unsifted cake flour

1 Tbsp baking powder

½ tsp salt

3/4 cup unsalted butter, softened

1 cup granulated sugar
3 large eggs
3/4 cup milk
2 tsp vanilla extract

Preheat oven to 350. Spray 9 in. Spring-form pan with cooking spray; line bottom with waxed paper. Spray paper; dust with flour. In bowl mix flour, baking powder and salt. In large bowl, beat butter on low speed until fluffy. Add granulated sugar; beat on medium, 2 minutes. Beat in eggs, 1 at a time. On low, beat in flour mixture in thirds, alternately with milk. Add vanilla. Spread in pan. Bake 30-40 minutes, or until pick inserted in center comes out clean. Cool on rack 10 minutes; remove sides; cool.

CUSTARD:
1 ½ cups milk
1/3 cup granulated sugar
2 Tbsp cornstarch
3 large egg yolks, lightly beaten, in small bowl
2 Tbsp unsalted butter
1 tsp vanilla extract

In saucepan, over medium heat, using heat-proof rubber spatula, mix milk, granulated sugar and cornstarch. Bring to a boil, stirring. Boil 1 minute, stirring. Remove from heat; gradually stir half of hot milk mixture into yolks; stir yolk mixture back into pan. Return to medium heat; gently stir until bubbles appear on surface in a few spots. Cook 2 minutes, stirring constantly. Remove from heat; stir in butter and vanilla to melt butter. Strain through fine sieve into bowl. Place plastic wrap directly on surface.

GLAZE:
1/4 cup + 2 ½ tsp cream
2 Tbsp unsalted butter
3 oz bittersweet or semi-sweet chocolate, chopped
1 Tbsp light corn syrup
3/4 cup confectioners' sugar, sifted
½ tsp vanilla extract

In saucepan heat 1/4 cup cream and the butter until simmering, stirring. Remove from heat; stir in chocolate until melted. Stir in 2 tsp corn syrup, ½ cup confectioners' sugar and the vanilla. Let stand at room temperature, stirring occasionally, until thick enough to spread but still glossy, about 1 ½ hours. **
 
For white decorative glaze, in 1 qt resealable food storage bag combine remaining 2 ½ tsp cream, 1 tsp corn syrup and 1/4 cup confectioners' sugar. Seal bag; squeeze to blend thoroughly.

For printable recipe click here.