Boston Cream Pie
This classic Boston Cream Pie recipe from 1900 offers a delightful combination of tender cake layers, creamy custard filling, and a rich, sweet meringue topping. The cake is made with simple ingredients like butter, milk, and flour, creating a moist and flavorful base. The creamy custard filling adds a luxurious touch, making this dessert a comforting and elegant treat.
Ingredients
- 3 tablespoons Butter
- 1/4 cup Milk
- 1/2 cup Sugar
- 7/8 cup Flour
- 1 large Egg
- 1 1/2 teaspoons Baking powder
- 1/4 teaspoon Vanilla extract
- 7 tablespoons Sugar
- 1 Egg yolk
- 3 tablespoons Flour
- 1 cup Milk
- 1/8 teaspoon Salt
- 1/2 teaspoon Vanilla extract
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Instructions
- 1Cream the butter in a mixing bowl. Add the egg and mix well. Add the sugar and mix thoroughly. Add the milk alternately with the flour and baking powder. Mix thoroughly. Add the vanilla extract.
- 2Preheat oven to 350°F (175°C). Bake the cake batter in two layer-cake pans, fitted with waxed paper, in a moderate oven for twenty minutes, or until a toothpick inserted into the center comes out clean.
- 3Mix the sugar, flour, and salt. Add slowly the egg yolk, beaten, and the milk. Stir well. Cook for ten minutes in a double boiler, stirring occasionally to prevent lumping. Add vanilla and remove from the fire.
- 4When the cake layers are cool, spread part of the filling over one layer of the cake. Allow to stand five minutes and then add more filling. Allow to stand two minutes. Place the other layer on the top. Spread a meringue over the whole and place in a hot oven long enough to brown it delicately.
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