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:
For the chocolate fondant icing:
For the cake:
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.