How to Make a Classic Boston Cream Pie

• For the vanilla custard:
• 1 cup whole milk
• ½ cup granulated sugar, divided
• 3 large egg yolks
• 2 tablespoons cornstarch
• 2 tablespoons unsalted butter, cubed
• 1 teaspoon vanilla extract

For the cake:

• 1 stick unsalted butter, plus more for pan
• 1½ cups all-purpose flour, plus more for pan
• 1½ teaspoons baking powder
• ¾ teaspoon kosher salt
• ¾ cup whole milk
• 3 large eggs, room temperature
• 1 cup granulated sugar
• 1 teaspoon vanilla extract

For the chocolate ganache:

• ¼ cup heavy cream
• 4 ounces semisweet chocolate chips or chopped chocolate
• ¼ teaspoon salt

1. 1

   Make the vanilla custard. In a medium saucepan over medium heat, bring milk and ¼ cup sugar to a gentle boil. Stir to prevent the milk at the bottom of the pot from burning.

2. 2

   In a medium bowl, combine egg yolks with remaining sugar and whisk to combine. Add cornstarch, whisking until smooth. Continue whisking, slowly adding about one-quarter of the milk mixture to the egg mixture.

3. 3

   Continue whisking, adding the milk and egg mixture to the saucepan with the remaining milk mixture. Reduce heat to low and stir mixture constantly until thickened, about 5 minutes. Remove from the heat and allow to cool, whisking occasionally.

4. 4

   Add cubed butter to custard and whisk to combine. Strain custard through a fine mesh sieve to remove any lumps, if necessary. Transfer custard to a medium bowl and cover with plastic wrap, applying the plastic directly to the surface of the custard. Refrigerate until ready to assemble cake.

5. 5

   Make the cake. Preheat the oven to 350 degrees Fahrenheit. Lightly butter and flour a 9-inch round cake pan. In a medium bowl, whisk together flour, baking powder, and salt.

6. 6

   In a small saucepan over low heat, combine milk and butter. Slowly bring to a boil, stirring occasionally to prevent the bottom from burning.

7. 7

   Meanwhile, in a large bowl, beat eggs and sugar together using an electric mixer on high speed until light, thick, and trailing, about 5 minutes. Add flour mixture and whisk until just combined.

8. 8

   Add the hot milk mixture to the cake batter while beating on low speed. Continue to beat until the mixture is smooth. Add vanilla and continue mixing until incorporated.

9. 9

   Pour cake batter into the prepared pan and smooth the top with a rubber spatula. Bake until the cake is golden, the sides of the cake come away from the pan, and a toothpick inserted into the center of the cake comes out clean, about 40 minutes. Cool cake in pan, about 10 minutes.

10. 10

    Remove cake from pan and allow to cool completely on a wire rack, domed side up.

11. 11

    Meanwhile, make the chocolate ganache. In a small saucepan over medium heat, combine heavy cream, chocolate chips, and salt. As the chocolate begins to melt, stir with a wooden spoon. Remove from heat and continue stirring until chocolate has completely melted. Keep warm.

12. 12

    Use a serrated knife to cut the cake into two layers. Spread the bottom cake layer with the custard filling, then place the second cake layer on top of that.

13. 13

    Drizzle the chocolate ganache on top of the cake. Serve at room temperature.

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