Boston Cream Pie
White cake layers, 8" [20cm]
| FILLING |
|
|
| 1 cup - | 250 ml | milk |
| 1/4 cup - | 60 ml | all-purpose flour |
| 1/4 cup - | 60 ml | granulated sugar |
1 |
egg | |
| 1/2 tsp - | 2 ml | vanilla |
|
|
|
| GLAZE |
|
|
| 1 cup - | 250 ml | icing [confectioner's] sugar |
| 2 Tbsp - | 30 ml | cocoa |
| 4 tsp - | 20 ml | water or milk |
Both cake layers may be used, or, if prefered, slice 1 layer to make 2 layers out of it.
Filling: Heat milk in heavy saucepan over medium heat to boiling.
Measure flour and sugar into small bowl. Stir thoroughly. Stir in egg and vanilla. Pour into milk, stirring while it boils and thickens. Cool well.
Glaze: Beat all ingredients together adding a bit more liquid if necesary to make a barely pourable glaze.
To assemble, spread custard between layers. Spread glaze over top only. If you like, allow a bit to dribble over sides. Serve with or without whipped cream. Chill at least 1 hour before serving. Serves 12.
David R