Name: Boston Cream Pie
Ingredients: 3 lg Eggs; Separated; 1 ts Vanilla Extract; 1/2 c Granulated Sugar; 1 pn Salt; 3/4 c Cake Flour; 1/2 c Granulated Sugar; 1/2 c All-purpose flour; 1 1/2 c Milk; 6 lg Egg Yolks; 2 ts Vanilla Extract; 1 pn Salt; 1/2 c Granulated Sugar; 3 tb Light Corn Syrup; 2 tb Water; 4 oz Semi-Sweet Chocolate; Coarsely Chopped

The excuse that is banished, the excuse every pagan hopes in vain to use, the excuse that is exploded by God’s self-revelation in nature is the pretended, vacuous, dishonest appeal to ignorance. No one will be able to approach the judgment seat of God justly pleading, “If only I had known You existed, I would surely have served You.” That excuse is annihilated. No one can lightly claim “insufficient” evidence for not believing in God.

R.C. Sproul

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	American		6	-8

INGREDIENTS

3	lg	Eggs; Separated
1	ts	Vanilla Extract
1/2	c	Granulated Sugar
1	pn	Salt
3/4	c	Cake Flour
1/2	c	Granulated Sugar
1/2	c	All-purpose flour
1 1/2	c	Milk
6	lg	Egg Yolks
2	ts	Vanilla Extract
1	pn	Salt
1/2	c	Granulated Sugar
3	tb	Light Corn Syrup
2	tb	Water
4	oz	Semi-Sweet Chocolate; Coarsely Chopped

INSTRUCTIONS

CAKE INGREDIENTS
FILLING INGREDIENTS
CHOCOLATE GLAZE
Chocolate can mend almost any catastrophe or make a good situation great.
Perhaps that is why chocolates are the gift of choice for Valentine's Day?
Skip the boxed chocolates this year! Go into the kitchen and prepare your
special one this chocolate-glazed American classic recipe that is more cake
than pie from The Cook & Kitchen Staff at Recipe-a-Day.com.
Pre-heat oven to 350-F degrees and grease a 9-inch round cake pan. Line
cake pan with wax paper or spray with non-stick vegetable oil for easy
removal. Beat together eggyolks and vanilla at medium speed until well
blended. Beat in half the sugar until the cake batter is very thick and
pale. Using clean, dry beaters, beat together egg white and salt in a
separate bowl at medium speed until very soft peaks form. Gradually beat in
remaining sugar and continue to beat until stiff, but no dry peaks form.
Gently fold yolk mixture for cake batter into egg white mixture. Sift flour
over the batter and continue to fold gently to combine. Do not over-mix as
cake will turn out flat. Gently pour batter into prepared cake pan and
place in the oven. Bake cake until the top springs back when lightly
pressed, approximately 25-minutes. Remove completed cake from oven and
loosen by running a metal spatula or knife around the side of the pan.
Invert cake onto a wire rack to cool. Turn cake right-side up to continue
cooling on the rack.
Meanwhile prepare the cake filling in a saucepan. Mix together sugar and
flour. Gradually whisk in milk, then egg yolks, vanilla and salt. Bring
mixture to a boil over medium heat and boil for 1-minuted, quickly whisking
constantly. Strain through a fine sieve into a bowl, cover and chill for
30-minutes.
Using a serrated knife, cut cooled cake horizontally in half. Carefully
remove waxed paper if utilized. Place bottom layer of the cake on a serving
platter and spread chilled filling evenly over the cake layer. Top with
remaining cake layer and press slightly to center both cake parts over each
other.
To prepare chocolate glaze, place sugar, corn syrup and water in a saucepan
and bring to a boil over low heat, stirring constantly until the sugar has
dissolved. Remove the mixture from heat source and add chocolate. Let the
mixture stand for about 1-minute. Whisk mixture until it forms a smooth
sauce and gradually pour chocolate glaze over the top of the layered cake.
Let stand until the glaze sets and refrigerate until serving time.
Refrigerate any leftover cake as cream pies can easily spoil.
Posted to [email protected] by The Cook & Kitchen Staff
<[email protected]> on Feb 09, 1998

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