Reviews (2)

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20 Ratings

5 star values:

                                  6

4 star values:

                                  6

3 star values:

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2 star values:

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1 star values:

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Martha Stewart Member

Rating: Unrated

11/30/2016

                Can the chocolate and custard be made a few days in advance?
                
                Thanks!

Martha Stewart Member

Rating: Unrated

10/18/2014

                This recipe is the foundation for a beautiful and delicious Boston Cream Pie. I added a splash more pure vanilla to both the cake and the custard but otherwise followed the instructions.  The sour cream makes all the difference for a tender and light cake that can also hold the custard filling.

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Gallery

Lucinda’s Boston Cream Pie

                              Credit: 
                              Jonathan Lovekin

Recipe Summary

Yield: Serves 12

Ingredients

Cake

2 1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon coarse salt

1 cup safflower oil

1 1/2 cups sugar

4 large eggs, at room temperature

1 teaspoon pure vanilla extract

1 cup sour cream

Pastry Cream

1 large egg

4 large egg yolks

1/3 cup sugar

1/4 cup all-purpose flour

1 1/2 cups whole milk, heated

1/2 teaspoon pure vanilla extract

Topping

8 ounces semisweet chocolate, finely chopped

1 cup heavy cream, hot

Gallery

Lucinda’s Boston Cream Pie

                              Credit: 
                              Jonathan Lovekin

Recipe Summary

Yield: Serves 12

Lucinda’s Boston Cream Pie

                              Credit: 
                              Jonathan Lovekin

Lucinda’s Boston Cream Pie

                              Credit: 
                              Jonathan Lovekin

Lucinda’s Boston Cream Pie

Recipe Summary

Yield: Serves 12

Recipe Summary

Yield: Serves 12

Yield: Serves 12

Serves 12

Ingredients

Ingredients

  • 2 1/2 cups all-purpose flour

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1 teaspoon coarse salt

  • 1 cup safflower oil

  • 1 1/2 cups sugar

  • 4 large eggs, at room temperature

  • 1 teaspoon pure vanilla extract

  • 1 cup sour cream

  • 1 large egg

  • 4 large egg yolks

  • 1/3 cup sugar

  • 1/4 cup all-purpose flour

  • 1 1/2 cups whole milk, heated

  • 1/2 teaspoon pure vanilla extract

  • 8 ounces semisweet chocolate, finely chopped

  • 1 cup heavy cream, hot

Directions

For the cake, preheat the oven to 350 degrees with a rack in the middle position. Oil and flour two 8-inch round cake pans. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.

Whisk together the oil and sugar in a large bowl. Whisk in the eggs and vanilla. Add the flour mixture in 3 additions, alternating with the sour cream in 2 additions (beginning and ending with the flour). Divide the batter between the prepared pans.

Bake for 30 to 35 minutes, until the cakes pull away from the sides of the pans. Cool in the pans on a wire rack for 10 minutes, then remove from the pans to cool completely, right side up.

For the pastry cream, lightly beat the egg and yolks together in the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a hand mixer. Add the sugar a little at a time, and continue beating until the mixture falls in ribbons when the beater is lifted, about 5 minutes. Mix in the flour, then add the milk in a steady stream.

Transfer the mixture to a saucepan, bring just to a boil, and boil gently over medium heat, whisking, until the mixture thickens, 8 to 10 minutes. Strain the pastry cream through a fine sieve into a large bowl. Stir in the vanilla. Press plastic wrap against the surface. Cool for at least 1 hour.

For the chocolate ganache topping, put the chocolate in a medium bowl. Pour the cream over it and leave undisturbed for 1 minute. Stir gently, until the chocolate is melted and smooth. Let cool for 10 minutes.

Slice off the domed top of 1 cake layer to level it. With your fingers, remove some of the cake to make a 1/2-inch hollow, leaving a 1/2-inch border around the edge. Place on a cake stand or plate. Fill with the pastry cream. Top with the second cake layer, domed side up. Pour the topping over the cake, letting it run down the sides. Chill for at least 5 hours or as long as overnight, before serving.

Reviews (2)

Add Rating & Review

20 Ratings

5 star values:

                                  6

4 star values:

                                  6

3 star values:

                                  4

2 star values:

                                  3

1 star values:

                                  1

Martha Stewart Member

Rating: Unrated

11/30/2016

                Can the chocolate and custard be made a few days in advance?
                
                Thanks!

Martha Stewart Member

Rating: Unrated

10/18/2014

                This recipe is the foundation for a beautiful and delicious Boston Cream Pie. I added a splash more pure vanilla to both the cake and the custard but otherwise followed the instructions.  The sour cream makes all the difference for a tender and light cake that can also hold the custard filling.

Reviews (2)

Add Rating & Review

20 Ratings

5 star values:

                                  6

4 star values:

                                  6

3 star values:

                                  4

2 star values:

                                  3

1 star values:

                                  1

Add Rating & Review

20 Ratings

5 star values:

                                  6

4 star values:

                                  6

3 star values:

                                  4

2 star values:

                                  3

1 star values:

                                  1

20 Ratings

5 star values:

                                  6

4 star values:

                                  6

3 star values:

                                  4

2 star values:

                                  3

1 star values:

                                  1

20 Ratings

5 star values:

                                  6

4 star values:

                                  6

3 star values:

                                  4

2 star values:

                                  3

1 star values:

                                  1
  • 5 star values:
  • 6
  • 4 star values:
  • 6
  • 3 star values:
  • 4
  • 2 star values:
  • 3
  • 1 star values:
  • 1

Martha Stewart Member

Rating: Unrated

11/30/2016

                Can the chocolate and custard be made a few days in advance?
                
                Thanks!

Martha Stewart Member

Rating: Unrated

10/18/2014

                This recipe is the foundation for a beautiful and delicious Boston Cream Pie. I added a splash more pure vanilla to both the cake and the custard but otherwise followed the instructions.  The sour cream makes all the difference for a tender and light cake that can also hold the custard filling.

Martha Stewart Member

Rating: Unrated

11/30/2016

                Can the chocolate and custard be made a few days in advance?
                
                Thanks!

Rating: Unrated

Rating: Unrated

10/18/2014

                This recipe is the foundation for a beautiful and delicious Boston Cream Pie. I added a splash more pure vanilla to both the cake and the custard but otherwise followed the instructions.  The sour cream makes all the difference for a tender and light cake that can also hold the custard filling.

All Reviews for Lucinda’s Boston Cream Pie

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Lucinda’s Boston Cream Pie

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest