Boston Cream Pie (Light Sort of)
Yield
servingsPrep
10 minCook
10 minReady
20 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
milk
|
|
| ½ | cup |
sugar
granulated |
|
| 3 | tablespoons |
all-purpose flour
|
|
| ⅛ | teaspoon |
salt
|
|
| 2 | large |
egg yolks
|
|
| 1 ½ | teaspoons |
vanilla extract
|
|
| 2 | each | Boston Favorite Cake | |
| 1 | x |
powdered sugar
confectioner's sugar |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
milk
|
|
| 118 | ml |
sugar
granulated |
|
| 45 | ml |
all-purpose flour
|
|
| 0.6 | ml |
salt
|
|
| 2 | large |
egg yolks
|
|
| 7.5 | ml |
vanilla extract
|
|
| 2 | each | Boston Favorite Cake | |
| 1 | x |
powdered sugar
confectioner's sugar |
*
|
Directions
Heat the milk in a pan until very hot, then briskly stir in the granulated sugar, flour, and salt. Cook over moderate heat, stirring constantly, until very thick.
Add the egg yolks and cook, continuing to stir, for another 4 to 5 minutes. Removed from heat, add the vanilla, and cool, stirring occasionally.
Cover well and refrigerate until ready to use.
Spread the custard between the cake layers and dust the top of the cake with confectioners' sugar.
Keep refrigerated.
