Boston Cream Pie Recipe

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Boston Cream Pie
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  • 1 cup sugar
  • 2 large eggs
  • 1 tsp vanilla
  • 1 1/4 cups cake flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup milk
  • 3/4 cup milk
  • 1 cup cream
  • 2 tbsp cornstarch
  • 1/2 cup sugar
  • 1/4 tsp salt
  • 1/2 tsp vanilla
  • 1 1/2 tsp butter
  • 1/2 cup heavy cream
  • 3 tbsp corn syrup


  1. To make the Cake: Heat oven to 350 degrees. Line the bottom of an 8-inch round cake pan with parchment paper. Butter and flour the sides of the pan.
  2. Beat the butter and sugar together at medium-high speed until fluffy. Beat in the eggs and yolks one at a time. Add the vanilla extract.
  3. Stir the cake flour, baking powder, and salt together using a whisk. Reduce mixer speed to low and beat the flour mixture into the butter-egg mixture, adding it in thirds and alternating with the milk. Beat until the batter is smooth.
  4. Transfer to the prepared pan and bake on the center shelf of the oven until the cake tests clean when a skewer is inserted into the center, 35-40 minutes. Cool completely on a wire rack.
  5. Make the Pudding while the cake is cooking: Heat the milk, cream and vanilla bean (with the seeds scraped into the milk) until just simmering in a heavy bottomed medium pot.
  6. Whisk the yolks, cornstarch, sugar and salt together and stream the hot milk mixture, while whisking continuously, into the eggs. Return to the pan and cook, while whisking over medium heat until the mixture thickens and just begins to boil. Immediately transfer to a clean bowl. Pick out and discard the vanilla bean. Stir in the vanilla and the butter. Press plastic wrap against the surface to cover. Cool completely before assembling cake.
  7. To make the glaze: When you are ready to assemble the cake make the glaze. Heat the heavy cream to a boil. Place the chocolate, butter and corn syrup in a medium size heatproof bowl and add he hot milk to it. Let sit for 1 minute and stir until smooth. Use while still warm to assemble the cake.
  8. To Assemble: Splite the unmolded cake, to make two layers, using a serrated knife. Spread the pudding over the bottom half of the cake and place the top layer over the pudding. Pour Chocolate Glaze over the cake, allowing it to drip down the sides of the cake.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 530.89 Kcal (2223 kJ)
Calories from fat 257.95 Kcal
% Daily Value*
Total Fat 28.66g 44%
Cholesterol 208.39mg 69%
Sodium 252.33mg 11%
Potassium 365.32mg 8%
Total Carbs 59.81g 20%
Sugars 36.72g 147%
Dietary Fiber 1.46g 6%
Protein 10g 20%
Vitamin C 0.4mg 1%
Vitamin A 0.2mg 6%
Iron 3.5mg 19%
Calcium 163.1mg 16%
Amount Per 100 g
Calories 262.09 Kcal (1097 kJ)
Calories from fat 127.34 Kcal
% Daily Value*
Total Fat 14.15g 44%
Cholesterol 102.88mg 69%
Sodium 124.57mg 11%
Potassium 180.35mg 8%
Total Carbs 29.53g 20%
Sugars 18.13g 147%
Dietary Fiber 0.72g 6%
Protein 4.93g 20%
Vitamin C 0.2mg 1%
Vitamin A 0.1mg 6%
Iron 1.7mg 19%
Calcium 80.5mg 16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.7
  • 15

Good Points

  • saturated fat free,
  • low sodium

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