Boston cream pie by Karen Catherine Mifsud


For the sponge cake:
  • 135g plain flour
  • 1 1/2tsp baking powder
  • 120ml milk
  • 60g butter
  • 3 large eggs
  • 150g sugar
  • some vanilla essence

For the custard:
  • 3 large egg yolks
  • 50gsugar
  • 20g cornflour
  • 240ml milk
  • 1tsp vanilla essence or 1/2 vanilla pod
  • 60ml cream

For the ganache:
  • 100g dark chocolate
  • 100g cream


For the sponge cake:
Beat eggs at high speed with a whisker,gradually add the sugar and essence until tripled in volume,heat the milk with the butter just under boiling.Fold slowly with a spatula the sifted dry ingridients add the milk and fold in.bake in a 23cm pan 180c for 25 mins.

for the custard:
Whisk together the yolks with sugar and cornflour,heat the milk to a gentle boil,put 1/3 of the milk on eggs whisk then add the eggs mixture to the remaining milk and bring to boil whisking constantly.Cover the custard with plastic wrap and cool then refrigerate for 2 hrs.Then whisk in the whipped cream.

For the ganache:
Heat the cream when boils remove from heat add the chocolate and stir until melted and glaze.
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