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Boston Cream Pie

According to some Omni Parker House research, the 1855 Boston cream pie had only two layers. The version served now in Parker's Restaurant consists of three layers of sponge cake, which are soaked with rum syrup, spread with whipped-cream-lightened custard, topped with chocolate and vanilla icing, and garnished with toasted sliced almonds.

This recipe makes 4 cups of custard filling, a fine amount if you're going to cut the cake into three layers. If you plan to cut the cake into two layers (as below), however, you might prefer to make a half portion of the pastry cream.


For the pastry cream:

1 Tbsp butter
2 cups milk
2 cups light cream
1/2 cup sugar
3-1/2 Tbsp cornstarch
6 eggs
1 tsp dark rum

For the chocolate fondant icing:

2 cups sugar
1/8 tsp cream of tartar
1 cup water
3 ounces semisweet chocolate
1/2 cup sliced almonds

For the cake:

7 eggs
1 cup sugar
1 cup flour
2 Tbsp butter, melted


To make the pastry cream, combine the butter, milk, and light cream in a medium saucepan over medium-high heat. Bring just to a boil.

In a medium bowl, whisk together the sugar and cornstarch. Add the eggs and beat until ribbons form, about 5 minutes. Whisk into the hot-milk mixture and bring to a boil, whisking constantly (to prevent the eggs from scrambling) until the mixture has thickened, about 1 minute. Transfer to a bowl and cover the surface with plastic wrap (to keep a skin from forming). Refrigerate for several hours. Whisk in the rum.

To make the chocolate fondant icing, wipe a large cookie sheet (or marble slab) with a damp cloth.

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Related Articles:
History of the Boston Cream Pie
Origin of Parker House Rolls
Keeping Cakes Fresh
Not Overbaking a Cake
Preventing Rubbery Cakes
Related Recipes:
Perkin's Restaurant's Heath Bar Pie
Poor Man's Pie (Milk Pie, Brown Sugar Pie)
Classic Devil's Food Cake
Modern-Day High-Ratio Pound Cake Recipe

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