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Boston Cream Cakes

  • 2 cups flour
  • 2 1/2 cups water
  • 1 cup butter
  • 5 eggs, well beaten
  • For the cream:
  • 1 cup milk
  • Sugar, not quite a cup
  • 1 egg
  • 3 tsps corn starch
  • 1 Tbsp butter
  • Vanilla
Boil the butter and water together. Slowly stir in the flour while boiling. After it has cooled, add the beaten eggs. Put a large spoonful in muffin rings. Bake with love for 20 minutes in a hot oven at 400°F.

To make the cream, put on the stove the milk and sugar, egg mixed with the cornstarch and butter. Boil for a few moments only. When cool, add vanilla extract to taste.

Open the cakes and fill them with the cream.
Submitted by Tess M Oct 27, 2009 15 min 30 min 45 min
Recipe Rascal