Boston Cream Pie

davidlebovitz.com

Jenny

subheading: Custard filling:

2 cups (500ml) whole milk

½ vanilla bean, (split vertically) or 2 teaspoons vanilla extract

pinch salt

6 large egg yolks

½ cup (100g) sugar

¼ cup (35g) flour

4 tablespoons (55g) unsalted butter, cold and cubed

subheading: Sponge Cake:

1 ½ cups (210g) flour

1 ½ teaspoons baking powder, preferably aluminum-free

¾ teaspoon salt

¾ cup (180ml) whole milk

6 tablespoons (85g) unsalted butter, cubed

1 ½ teaspoons vanilla extract

3 large eggs, at room temperature

1 ½ cups (300g) sugar

subheading: Chocolate glaze:

½ cup (125ml) heavy cream

2 tablespoons (30ml) light corn syrup, (see headnote)

4 ounces (115g) bittersweet or semisweet chocolate, chopped

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