Traverse City Record-Eagle

Rebecca Lindamood: Foodie With Family

January 12, 2012

Foodie With Family: Birthday meals (x5)


Turning a traditional Boston Cream Pie into a trifle adds an exciting twist to an already thrilling dessert; layers of tender, buttery cake and rich, custardy pastry cream and a bittersweet chocolate ganache are irresistible for any occasion. This is well worth the little bit of effort required to produce it.

Boston Cream Pie Trifle

For the Cake:

1 c. granulated sugar

4 T. softened butter

¼ t. salt

2 t. vanilla extract

3 T. canola or vegetable oil

3 large eggs

1¼ c. all purpose flour

¼ c. cornstarch

2 t. baking powder

½ c. milk

For the Vanilla Pastry Cream:

3 c. whole milk

½ c. sugar

¼ t. salt

1 vanilla bean, split lengthwise and scraped, or 1 teaspoon vanilla extract

1 T. all-purpose flour

4 large egg yolks

4 T. cold butter, plus 1 T.

1 c. heavy cream, whipped to soft peaks

For the Bittersweet Chocolate Ganache:

1 c. heavy cream

8 ozs. bittersweet chocolate, chopped

Pinch of salt

To make the pastry cream: In a heavy-bottomed medium or large saucepan, stir together 2½ cups of the milk, the sugar, salt and split vanilla bean with its scrapings. Place the pan over medium heat and bring to a boil.

While the mixture is coming to a boil, whisk together the cornstarch, flour and egg yolks with the remaining ½ cup of milk in a separate bowl.

Carefully ladle some of the boiling milk mixture into the egg yolk mixture, whisking constantly. Pour the egg yolk mixture back into the boiling milk, again, whisking constantly. Return to a boil for 30 seconds, stirring constantly. Remove from the heat immediately and pour through a fine-mesh sieve into a bowl. Add 4 tablespoons of butter to the custard (and the vanilla extract if using) and stir until completely melted and combined. Smooth the top of the custard, rub the remaining piece of butter over the surface of the custard and place a piece of plastic wrap directly onto the surface of the custard. Refrigerate until completely chilled.

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