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Best Boston Cream Pie With Caramel Eggnog

Fall Decadence at its best!

By Pamela k ConolyPublished 5 years ago 5 min read
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This is one of those recipes that has to be done in stages because it's an old school recipe. Yes, there are easier methodsbut, this is the real deal and believe me, it's worth it!

Recipe for the Cake

  • 1 1/4 cups flour,all purpose or 1 1/2 cups cake flour
  • 1 cup sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup milk
  • 1/3 cup shortening
  • 1 egg
  • 1 tsp vanilla

Heat oven to 350 degrees. Grease and flour round layer pan, 9x1 1/2 inches.

Beat all ingredients in a large mixer bowl on low speed, scraping the bowl constantly, about 30 seconds. Then beat on high speed, scraping the bowl occasionally, about three minutes. Pour into pan.

Bake until wooden pick inserted into the center comes out clean. Remove from pan and cool.

**While your cake is cooling, it's time to make your filling.

The difference between All purpose Flour and Cake flour

The basic difference between all purpose flour and cake flour is the protein content. The protein content in cake flour is less than that of all purpose flour. Thus, accounting for the lighter and finer texture, and yielding a nice even rise, as well as for the finer crumb consistency. Cake flour is also finely milled, and usually bleached, mostly for making cakes. For those that are on gluten free diets, this is, particularly, the issue with any kind of baking.

I do not have issues with gluten, but I usually keep all-purpose or regular flour simply because I don't have the cabinet space in my kitchen, so having cake flour would be something that I don't use on a regular basis, and that would be wasteful. But, most of the time if you mix batters for cake properly, and at proper speed, I have found that it will come out silky smooth, just as if you had used cake flour. That's why some of the boxed cake mixes you get in the store tell you to add pudding to the mix. Gives it volume and makes it smoother!

Cream Filling Recipe

  • 1/3 cup sugar
  • 2 tbsp corn starch
  • 1/8 tsp salt
  • 1 1/2 cups milk
  • 2 egg yolks, slightly beaten
  • 2 tsp vanilla

Mix sugar, corn starch, and salt in a two-quart sauce pan. Stir the milk in slowly. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil and keep stirring for one minute. Stir half of the hot mixture slowly into the egg yolks. Blend all this into the mixture in the sauce pan. Boil and stir for one minute.

Remove from heat and stir in vanilla. Cool to room temperature.

Now, when your cake has cooled, split the cake to make two thin layers. Fill the layers with the cream filling.

You might want to just spread the filling on the one split side, and then just place the top layer gently, on the filled one. Makes it a little easier.

**Now the next step is to make the Chocolate Glaze.

Hey we've all been there! You're going along, cooking very happily in your kitchen getting all that good confidence then, BAM! There it is, the dreaded thing that you've never had to do, and always wondered how! Well, not to worry, because this excellent video actually shows you four really cool and easy ways to get the job done without stress or mess!

Chocolate Glaze Recipe

  • 2 squares (1 oz each) unsweetened chocolate
  • 3 tbsp margarine or butter
  • 1 cup powdered sugar
  • 3/4 tsp vanilla
  • about 2 tbsp hot water

Heat chocolate and margarine over low heat until melted. Remove from heat. Stir in powdered sugar and vanilla. Then stir in water, one teaspoon at a time until glaze is at the desired consistency.

This will glaze one eight or nine inch layer.

Now, after you have placed your two layers back together, with the filling in the middle, you are ready to spread your chocolate glaze over the top of the cake. Just the top. It's okay if you want it to slightly drizzle itself over the sides a little. That's what makes it good! Be sure to refrigerate any leftover cake.

Finally! Caramel Eggnog Recipe( Do not serve to people under 21 years of age)

Got concerns about uncooked eggs that are in most traditional eggnog recipes? Not to mention, salmonella? Well, this recipe should ease your mind for Fall. This recipe uses cooked eggs, so no worries about your guest getting sick, or having to spend the night in the emergency room. You can totally enjoy and have peace of mind.

  • 1 cup granulated sugar
  • 2 tbsp plus 1/4 cup water
  • 1/2 tsp lemon juice
  • 6 eggs
  • 4 cups low fat milk
  • 1/2 tsp vanilla
  • 1/8 tsp grated nutmeg
  • 3/4 cup heavy cream
  • 2 tbsp almond or hazelnut flavored liqueur, optional
  • 1 tbsp 10x sugar, confectioners
  • Grated nutmeg and sliced almonds for garnish

Combine granulated sugar, the two tablespoons of water and the lemon juice in a medium sized sauce pan. Place the remaining 1/4 cup of water near the stove. Bring sugar mixture to boiling over medium heat and cook for five minutes or until it is a dark amber color. Remove from heat. Slowly and carefully add water to the sugar mixture, because it might spatter. Stir until caramel is dissolved.

Whisk together eggs and milk in a bowl. Stir in caramel mixture, and cook over medium low heat for about 12 to 15 minutes, or until mixture thickens and coats the back of a spoon. That would be 160 degrees on a candy thermometer. Immediately strain into a clean bowl. Stir in vanilla, nutmeg, and salt. Refrigerate, cover until chilled.

Just before you serve it, beat together cream and the liqueur (optional), and 10x sugar in a small bowl until soft peaks form. Pour chilled eggnog into a serving bowl, and fold in whipped cream with a whisk. Sprinkle with nutmeg and almonds if you wish, optional.

**You can also use Bourbon or Rum, but not both, and not with the liqueur. Just pick one.

Makes 10 servings

**This recipe can be halved or doubled depending on how many guests. It is also excellent without the alcohol!

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About the Creator

Pamela k Conoly

Mother,love music ,retail,fashion,and food,worked in both. Love mysteries,movies and chocolate,born to shop!:-) She is also a working writer so if you like what your reading please tip her.

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