Crème Brûlée Boston Cream Pie
Crème Brûlée Boston Cream Pie
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| Yield: | 8 to 10 servings |
Ingredients
Cake
- 2 large eggs
- 1 cup sugar
- 1 teaspoon baking powder
- heaping 1/4 teaspoon salt
- 1 teaspoon vanilla
- 1/8 to 1/4 teaspoon almond extract, optional
- 4 tablespoons butter
- 1/3 cup milk
- 1 cup King Arthur Unbleached All-Purpose Flour
Filling
- 1 cup semisweet chocolate chips or chunks
- 1 tablespoon light corn syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon espresso powder, optional but good
- 1/3 cup heavy cream
- 1/2 cup confectioners' sugar, sifted
Topping
- 1 small (regular - not large) package instant vanilla pudding mix
- 1 1/4 cups milk
- 1 teaspoon vanilla extract
- 1/3 to 1/2 cup coarse white sparkling sugar
Directions
1) Preheat the oven to 350°F. Lightly grease a 9" round pan; or line with parchment, and grease the parchment.
2) Beat the eggs with the sugar, vanilla, baking powder and salt till thick and lightened in color.
3) Combine the butter and milk, and heat till the butter melts and the milk is very hot. Stir the milk to help the butter along. A microwave works well here.
4) Add the flour to the egg mixture alternately with the milk/butter, beating gently just till everything is combined.
5) Pour the thin batter into the prepared pan.
6) Bake the cake for 25 to 30 minutes, until the middle springs back when touched lightly, and a cake tester inserted into the center comes out clean.
7) Remove the cake from the oven, allow it to cool for about 5 minutes, then turn it out of the pan onto a rack.
8) When the cake is completely cool, cut it in half around its circumference, to make a top and bottom half. Put one layer, cut side up, on a serving plate.
9) Make the filling: Place the chocolate chips, corn syrup, vanilla, espresso powder, and cream into a medium-sized microwave-safe bowl, or into a medium saucepan.
10) Heat the mixture till it's very hot; the cream will start to form bubbles. Remove from the heat, and stir until smooth. Beat in the confectioners' sugar.
11) Pour the chocolate filling over the bottom half of the cake. Center the other half of the cake atop the filling.
12) Make the pudding according to the directions on the box, reducing the milk to 1 1/4 cups, and adding 1 teaspoon vanilla.
13) Spread the thickened pudding over the top of the cake. Sprinkle evenly with the coarse sugar.
14) Run a chef's torch back and forth over the surface of the cake to caramelize the sugar. It won't form a solid sheet of caramelized sugar, but will simply become brown and crackly looking.
15) Serve immediately.
16) Looking for a nice final touch atop your cake — without using a chef's torch? Make caramelized sugar, crack it into tiny pieces, and sprinkle on top of the cake. See our tip at right for the details.
Yield: about 8 to 10 servings.
Reviews
05/24/2010- I made this using the pastry cream recipe mentioned above and the sugar syrup chips. Fantastic! The cake was much thinner than I expected, but it is a good balance between all the flavors. The pastry cream spread more than I anticipated, I am not sure if that was because the cake was not refrigerated long or because I included the whipped cream. Delicious, regardless of the cosmetic issues!
02/18/2010- Well, this looks fantastic but I could not get it to work. I made the cake three times and every time it fell in the middle while baking. My baking powder is good, oven temp is spot on and used weights for ingredients. I don't know what I was doing wrong but after three attempts at the cake, I gave up. I made from scratch pastry cream for the topping while it was baking and that turned out great. Unfortunately, most of that went to waste as well; lots of wasted ingredients. :-(
We are sad about the results as well. Please consider calling our Baker's Hotline to problem solve the cake part of this dessert (802-649-3717). Irene @ KAF
- 02/16/2010
- What a great recipe that's easy to make but tastes stunning! I certainly plan to make this again and if I have the time I might try making my own custard/pudding from scratch as suggested in the comments, but even in its original format the recipe is still something quite unique.
- 02/05/2010
- The topping ingredients 1 1/2 cups milk, but line #12 in the recipe has 1 1/4 cups what is it ???
You boil the milk to reuce it to 1 1/4 cups. Mary@ KAF
- 02/02/2010
- This is a great recipe, but I was deflated when I read all the "from scratch" ingredients and then ended up with vanilla pudding MIX!
If I wanted a mix, I could get the whole thing from Betty Crocker.
Keep up the good recipes, but when you make a scratch cake,even the filling should be from scratch.
Thanks for your suggestion. For those who like a 100% from scratch recipe, try the pastry cream in the Mere Trifle recipe. Irene @ KAF
- 02/02/2010
- Looks light a great cake, but I would like to make my own bakers custard instead of using the vanilla pudding. I hate using box stuff. Do you have a "scratch recipe" for bakers custard?
There is a recipe for Pastry Cream in this recipe: http://www.kingarthurflour.com/recipes/a-mere-trifle-recipe Frank @ KAF.
- 02/01/2010
