Boston Cream Pie
- For the cream:
- 1 pint milk
- 2 eggs
- 1 cup sugar
- 1/2 cup flour
- 1 ounce butter
- Vanilla or lemon flavoring
- For the crust:
- 3 eggs, separated
- 1 cup granulated sugar
- 1 1/2 cup flour, sifted
- 1 large tsp baking powder
- 2 Tbsps milk or water
- Vanilla or lemon flavoring
To make the cream, place the milk to boil. Break the eggs into a bowl. Add the sugar and flour previously mixed. After beating with vigor, stir the egg mixture into the milk just as the milk begins to boil. Add the butter. Keep on stirring one way until it thickens. Flavor with vanilla or lemon.
To make the crust, beat the egg yolks and egg whites separately. Mix all of the ingredients together. The cake should be flavored the same as the cream. Divide the batter into two equal parts and bake in 2 medium-sized pie pans. Bake in a rather quick oven at 375 degrees F to a straw color. When done and cool, split each one into two equal parts with a sharp broad-bladed knife. Spread half the cream between each. Serve cold, with a warm smile.
To make the crust, beat the egg yolks and egg whites separately. Mix all of the ingredients together. The cake should be flavored the same as the cream. Divide the batter into two equal parts and bake in 2 medium-sized pie pans. Bake in a rather quick oven at 375 degrees F to a straw color. When done and cool, split each one into two equal parts with a sharp broad-bladed knife. Spread half the cream between each. Serve cold, with a warm smile.
Submitted by Jun 21, 2009
15 min
30 min
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