Boston Cream Pie

Ingredients

• 2 cups sifted cake flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter (softened)
• 1 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 3 large eggs
• 3/4 cup milk

Instructions

NOTE:
*You may use 2 (8-inch) cake pans instead, but it is a lot easier to use a springform pan.
*It is important that you sift the cake flour before measuring as the weight will change. The weight after sifting will be approximately 7 ounces for the sifted two (2) cups.

Preheat oven to 375 degrees F. Butter and flour a 9-inch round springform pan. Adjust oven rack to the center position of your oven.

In a medium-size bowl, sift cake flour again with baking powder and salt; set aside.

In a bowl of your electric mixer cream together the butter, sugar, and vanilla extract until the mixture is light and fluffy. Beat in the eggs, one at a time, beating well after each addition. Add the sifted flour mixture to the butter/vanilla mixture in three (3) batches alternately with the milk, beginning and ending with the flour mixture.

Pour the batter into the prepared springform pan and bake for approximately 25 to 30 minutes or until a wooden pick inserted in center comes out clean and the top springs back when lightly touched; remove from oven. ( It will take less time if using 2 cake pans.) Let the cake cool in the springform pan on a wire rack for 10 minute. After 10 minutes, remove sides of springform pan and let cake cool completely.

When cake is completely cool, carefully remove cake from springform bottom. If your cake is slightly domed, level it with a long-bladed serrated knife. Using a serrated knife, cut the cake in half horizontally, and arrange the bottom half, cut side up, on a plate.

Ingredients

• 2 cups whole milk
• 1 vanilla bean
• split lengthwise (or 1 tsp. vanilla extract)
• 1/2 cup granulated sugar
• 3 Tbsp. cornstarch
• 1 large egg & 2 large yolks (beaten)
• 3 Tbsp. Butter

Instructions

In a large saucepan over medium heat, add the milk and split vanilla bean; heat to just below boiling and then remove immediately from heat and set aside to infuse for 10 to 15 minutes. (Causes to be permeated with the vanilla.)

After the infusing time, remove the vanilla bean and, using a sharp knife, scrape the seeds from the vanilla bean, reserving the pod for another use. (If you use vanilla extract add to the custard at the end of the thickening process with the butter.)

In the top of a double boiler over simmering water, place sugar, cornstarch, and egg yolks; stir until mixture is smooth. Add warm milk and scrapings from inside of vanilla bean. Continue cooking, stirring constantly, until mixture begins to thicken.

Remove from heat and stir in butter.

Place mixture in a long pan, place plastic wrap over it so that it will not develop "skin."

**Let mixture cool completely in the refrigerator.

Note: If you use vanilla extract instead of the vanilla bean, add it with the butter.

Ingredients

• 1/3 cup heavy or whipping cream
• 7 ounces semi-sweet or bittersweet chocolate (chopped)

Instructions

In a small, heavy saucepan, add the cream and bring just to a boil; immediately remove from the heat.

Add the chopped chocolate, stirring with a whisk until the chocolate is melted and the mixture is completely smooth.

Use the Chocolate Ganache while still warm.

NOTE: If your Chocolate Ganache has cooled, gently re-warm before using.