Boston Cream Pie #3

CUSTARD
2/3 c Sugar
1/3 c Cornstarch
1/4 ts Salt
2 1/2 c Milk
4 lg Eggs yolks; lightly
-beaten

-GLAZE-
3 oz Milk chocolate or semisweet
-chocolate
1 tb Butter
1/3 c Confectioners’ sugar
1/4 c Milk

Date: Tue, 16 Apr 1996 00:05:13 -0400

From: Walt Gray waltgray@mnsinc.com
Here is one that looks good. It came from Gemini’s collection.

PREPARE CAKE LAYERS: Heat oven to 350 degrees.Grease and flour two 9″ round
cake pans. In large bowl with electric mixer at medium speed, beat 1/4 cup
butter, 1 cup sugar, eggs, 2/3 cup milk, 1 tsp. vanilla and baking powder
about 4 minutes until thoroughly blended and smooth. Spoon batter into
prepared pans; bake 30 minutes until wooden pick inserted in center of each
layer comes out clean. Remove layers to wire racks to cool completely.

PREPARE EGG CUSTARD: In 2 qt. saucepan, stir 2/3 cup sugar, cornstarch and
salt until thoroughly mixed; slowly stir in 2-1/2 cups milk until smooth.
Bring to boil over medium heat, stirring constantly; cook 1 minute until
mixture boils rapidly and thickens. Remove from heat; very slowly pour
lightly beaten egg yolks into hot mixture, stirring rapidly and constantly
to blend and keep smooth. Return mixture to low heat; cook 1 minute longer.
Do not allow to boil. Remove from heat; stir in 1 tbsp. vanilla. Cool
completely, stirring frequently.

PREPARE CHOCOLATE GLAZE: In small heavy saucepan over very low heat, melt
chocolate and 1 tbsp. butter, stirring frequently until blended and smooth.
Remove from heat; stir in confectioners sugar and 1/4 cup milk until
blended and smooth. Keep warm, covered. To assemble: Using sharp serrated
knife, carefully cut cooled layers in half horizontally. Place one layer,
cut side up,on serving platter; spread with 1/3 cooled custard.Repeat with
remaining cake layers and custard, ending with cake layer, cut side down.
Spoon warm glaze over top of cake, letting mixture drip down sides. 12 to
16 servings.

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