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.
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 Oct 27, 2009
15 min
30 min
45 min