Little Boston Cream Pies

Name: Little Boston Cream Pies
Yield: 9 portions
Ingredients: 12 tablespoons (1½ sticks) unsalted butter, at room temperature; 5 ounces sliced or slivered blanched almonds; 1 tablespoon unsalted butter, at room temperature; 1 teaspoon vanilla extract; ½ teaspoon baking powder; ½ cup unbleached all-purpose flour; 4 eggs; 3 ounces good-quality milk chocolate; 1 tablespoon amaretto liqueur; ½ teaspoon vanilla extract; ¾ cup sugar; 5 teaspoons cornstarch; 3 egg yolks; 3 tablespoons half-and-half; ¼ teaspoon salt; 1½ cups milk

Preparation info

9
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Individual square Boston cream pies—white cake, custard, and milk chocolate glaze—with a touch of almond.

Ingredients

Custard Filling

3 egg yolks
5 teaspoons cornstarch
¾ cup

Dessert
Pie
Vegetarian

Method

Prepare the custard: Beat the egg yolks in a heavy medium-size saucepan. Add the cornstarch and sugar, and mix well. Then stir in the milk, salt, and butter.
Cook the egg mixture over medium heat, stirring constantly, until it is bubbling and thick, 5 to 7 minutes.
Remove the pan from the heat and stir in the vanilla. Transfer the mixture to a glass b