Classic Boston Cream Delight
The Classic Boston Cream Delight is a luxurious dessert that celebrates the rich history of the Omni Parker House Hotel in Boston, Massachusetts. Renowned as the birthplace of Boston cream pie, this delectable treat features a light and fluffy vanilla cake layered with a rich and velvety custard filling, all topped with a luscious bittersweet chocolate glaze. Perfect for special occasions or a delightful end to any meal, this dessert is a true American classic. Experience the charm of old Boston in every bite and impress your guests with this elegant yet comforting dessert that has stood the test of time.
N/A
Servings
N/A
Calories
21
Ingredients
Ingredients
sugar
1 1/4 cups (Granulated)
unsalted butter
3/4 cup (Softened)
pure vanilla extract
1 teaspoon (Liquid)
large eggs
2 (Beaten)
cake flour
2 cups (Sifted, not self-rising)
double-acting baking powder
2 1/2 teaspoons
salt
1/2 teaspoon
milk
3/4 cup (Whole)
sugar
1/3 cup (For custard)
cornstarch
3 tablespoons
milk
1 cup (For custard, whole)
large eggs
3 (For custard, beaten)
heavy cream
1/2 cup
salt
1/4 teaspoon (For custard)
pure vanilla extract
1 teaspoon (For custard)
unsalted butter
3 tablespoons (For custard)
bittersweet chocolate
6 ounces (Chopped)
water
3 tablespoons
unsalted butter
2 tablespoons (For glaze)
light corn syrup
1 1/2 tablespoons
salt
1/4 teaspoon (For glaze)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Prepare a 9-1/2 inch springform pan by buttering and flouring it thoroughly.
3
In a mixing bowl, cream together the unsalted butter, sugar, and vanilla extract using an electric mixer until light and fluffy.
4
Add the eggs one at a time, ensuring each is fully incorporated before adding the next.
5
In a separate bowl, sift together the cake flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the milk. Mix until just combined.
6
Pour the batter into the prepared springform pan, smoothing the top with a spatula. Bake in the preheated oven for 50 to 60 minutes or until a toothpick inserted in the center comes out clean.
7
Once baked, remove the cake from the oven and let it cool in the pan on a wire rack for about 10 minutes, then carefully remove the cake from the pan and let it cool completely.
8
To make the custard, combine the cornstarch, sugar, milk, eggs, heavy cream, vanilla extract, and salt in a saucepan. Whisk until smooth and bring the mixture to a gentle boil over moderate heat, whisking constantly until it thickens, about 2 minutes.
9
Remove the custard from the heat and whisk in the unsalted butter until fully melted. Set aside to cool, stirring occasionally to prevent a skin from forming.
10
For the chocolate glaze, melt the bittersweet chocolate, water, unsalted butter, corn syrup, and salt together in a double boiler, stirring until smooth. Remove from heat.
11
Once the cake is completely cooled, slice it in half horizontally with a serrated knife.
12
Place the bottom half of the cake onto a serving plate, cut side facing up. Spread the cooled custard evenly over this layer.
13
Carefully place the top half of the cake over the custard, cut side down.
14
Pour the chocolate glaze over the top of the cake, allowing it to drizzle down the sides for a beautiful presentation.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Classic Boston Cream Delight?
The Classic Boston Cream Delight is a luxurious dessert featuring a light vanilla cake, rich custard filling, and a bittersweet chocolate glaze.
What is the history behind this recipe?
This recipe celebrates the Omni Parker House Hotel in Boston, Massachusetts, which is renowned as the birthplace of the Boston cream pie.
What are the three main components of this dessert?
The three main components are a light and fluffy vanilla cake, a velvety custard filling, and a luscious bittersweet chocolate glaze.
What type of pan should be used for the cake?
A 9-1/2 inch springform pan should be used for this recipe.
How do I prepare the baking pan?
The springform pan should be thoroughly buttered and floured before pouring in the batter.
What is the required oven temperature?
The oven should be preheated to 350°F (175°C).
How long does the cake need to bake?
The cake should bake for 50 to 60 minutes.
How do I know when the cake is finished baking?
The cake is done when a toothpick inserted in the center comes out clean.
What is the first step in making the cake batter?
Cream together the unsalted butter, sugar, and vanilla extract using an electric mixer until light and fluffy.
How should the eggs be added to the cake mixture?
Add the eggs one at a time, ensuring each is fully incorporated before adding the next one.
What type of flour is used in this recipe?
The recipe calls for 2 cups of sifted cake flour (not self-rising).
How do I combine the dry and wet ingredients for the cake?
Gradually add the sifted dry mixture (flour, baking powder, salt) to the wet ingredients, alternating with the milk.
How long should the cake cool in the pan?
Let the cake cool in the pan on a wire rack for about 10 minutes before removing it.
What ingredients are needed for the custard?
The custard requires cornstarch, sugar, milk, eggs, heavy cream, vanilla extract, salt, and unsalted butter.
How do I thicken the custard?
Whisk the mixture over moderate heat until it reaches a gentle boil, then continue whisking for about 2 minutes.
How do I prevent a skin from forming on the custard as it cools?
Stir the custard occasionally while it is cooling to prevent a skin from forming.
What are the ingredients for the chocolate glaze?
The glaze is made from bittersweet chocolate, water, unsalted butter, light corn syrup, and salt.
How should the chocolate glaze be prepared?
Melt the glaze ingredients together in a double boiler, stirring until the mixture is completely smooth.
How do I slice the cake for assembly?
Once completely cooled, slice the cake in half horizontally using a serrated knife.
How is the cake assembled with the custard?
Place the bottom half cut side up, spread the custard evenly, and then place the top half over it cut side down.
How should the chocolate glaze be applied?
Pour the glaze over the top of the cake, allowing it to drizzle down the sides for presentation.
What kind of chocolate is best for the glaze?
The recipe specifies using 6 ounces of chopped bittersweet chocolate.
What type of milk is used in the cake and custard?
Whole milk is used for both the cake batter and the custard filling.
How much butter is needed for the entire recipe?
The recipe uses 3/4 cup for the cake, 3 tablespoons for the custard, and 2 tablespoons for the glaze.
Is the baking powder used single or double-acting?
This recipe requires 2 1/2 teaspoons of double-acting baking powder.
How many eggs are used in the whole recipe?
A total of 5 large eggs are used: 2 for the cake batter and 3 for the custard.
What is the purpose of light corn syrup in the glaze?
The corn syrup helps create a smooth, glossy finish for the chocolate glaze.
How many ingredients are in the Classic Boston Cream Delight?
There are 21 total ingredients listed in this recipe.
Is this a good dessert for special occasions?
Yes, it is described as an elegant yet comforting American classic perfect for special occasions.
Can I use granulated sugar for the custard?
Yes, the recipe uses 1/3 cup of sugar specifically for the custard portion.