Boston Favorites with Patti Hilton of Barefoot Bistro

Boston Cream Pie

Pastry Cream:

4 Egg Yolks

3/4 cup Sugar

4 TBSP Cornstarch

2 cups Milk

2 TBSP Butter

2 tsp Vanilla

Place yolks in small bowl and beat gently. Set aside. Add Sugar, Cornstarch & Milk to saucepan and mix until smooth. Cook stirring continuously, over medium heat until it bubbles and begins to thicken. Simmer 1-2 minutes then remove from heat. Add a small amount of mixture to Egg Yolks and whisk, add then place them in the pot and bring to a light boil (about 1 to 2 minutes) stirring continuously. Remove from heat and add Butter and Vanilla. Stir until smooth and cover with saran wrap pressing it onto the pudding to avoid the film that forms on top.  Refrigerate.

Cake:

Grease 2 – 9″ pans and preheat oven to 350.

2 1/2 cups Flour

3 1/2 tsp Baking Powder

1/2 tsp Salt

3/4 cup Butter

1 1/2 cups Sugar

3 TBSP Vegetable Oil

1 TBSP Vanilla

4 Eggs

1 1/4 cups Milk

Combine Flour, Baking Powder & Salt and set aside.

Add Butter, Sugar & Oil to mixer and beat 3-4 minutes. Add Eggs and Vanilla. Add 1/2 the dry ingredients and mix well. Add Milk. Add remaining dry ingredients. Decide evenly into prepared pans & Bake 22 – 25 minutes. After cake has cooled, place one layer on plate, top with pastry cream and top with the other layer.