Ingredients:

For the Custard Cream:

• 2 eggs
• 80 g sugar
• 40 g starch
• 500 ml milk

For the Cake:

• 4 eggs
• A pinch of salt
• 120 g sugar
• 20 ml vegetable oil
• 1 teaspoon lemon juice
• 150 g flour
• 1 teaspoon baking powder
• 22 cm cake mold

For the Syrup:

• 100 g butter
• 8 g vanilla sugar
• 20 ml rum or cognac
• 30 ml water
• 1 teaspoon powdered sugar

For the Chocolate Glaze:

• 100 g dark chocolate
• 30 g butter

Instructions:

1. Making the Custard Cream:

1. Combine Ingredients: In a saucepan, whisk together 2 eggs, 80 g of sugar, and 40 g of starch. This will create a smooth base for the custard.
2. Add Milk: Gradually pour in 500 ml of milk, stirring constantly to avoid lumps.
3. Cook the Cream: Place the saucepan over low heat and cook, stirring continuously until the mixture thickens. Once it reaches a thick, smooth consistency, remove from heat and let it cool down to room temperature.

2. Making the Cake:

1. Prepare the Eggs: Separate the 4 eggs into yolks and whites. Place the whites in a large mixing bowl and the yolks in a separate bowl.
2. Beat Egg Whites: Add a pinch of salt to the egg whites and beat until they become foamy. Gradually add 120 g of sugar while continuing to beat until stiff peaks form. This will create a fluffy texture for the cake.
3. Mix in Yolks: Add the egg yolks one at a time to the egg white mixture, beating well after each addition until fully incorporated.
4. Add Wet Ingredients: Pour in 20 ml of vegetable oil and 1 teaspoon of lemon juice, mixing gently to combine.
5. Add Dry Ingredients: Sift together 150 g of flour and 1 teaspoon of baking powder. Gradually fold this dry mixture into the egg mixture, ensuring there are no lumps and the batter is smooth.
6. Bake the Cake: Preheat your oven to 170°C. Pour the batter into a 22 cm cake mold lined with parchment paper. Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely before assembling.

3. Preparing the Syrup:

1. Melt Butter: In a small saucepan, melt 100 g of butter over low heat.
2. Add Vanilla Sugar: Stir in 8 g of vanilla sugar until dissolved.
3. Combine Ingredients: Add 20 ml of rum or cognac, 30 ml of water, and 1 teaspoon of powdered sugar. Mix well. This syrup will keep the cake layers moist and add a rich flavor.

4. Assembling the Cake:

1. Divide the Cake: Once the cake is cool, carefully slice it horizontally into two equal layers using a sharp knife.
2. Soak the Layers: Use a pastry brush to lightly coat both layers with the prepared syrup. This will make the cake extra moist and flavorful.
3. Fill with Custard: Spread the cooled custard cream evenly over the bottom layer of the cake. Gently place the top layer back on.

5. Making the Chocolate Glaze:

1. Melt Chocolate: In a heatproof bowl, combine 100 g of dark chocolate and 30 g of butter. Place the bowl over a pot of simmering water, stirring occasionally until melted and smooth.
2. Glaze the Cake: Pour the melted chocolate glaze over the top of the assembled cake, spreading it evenly with a spatula. Let the glaze drizzle down the sides for an elegant finish.

6. Final Steps:

1. Chill the Cake: Refrigerate the cake for at least 2 hours to allow the flavors to meld and the glaze to set.
2. Serve: Slice and enjoy your delicious homemade Boston Cream Pie. The smooth custard, moist cake, and rich chocolate glaze make every bite heavenly.

Enjoy your meal!

Nutrition Facts (Per Serving, Estimated):

• Calories: 370 kcal
• Carbohydrates: 45g
• Protein: 7g
• Fat: 18g
• Saturated Fat: 9g
• Cholesterol: 120mg
• Sodium: 80mg
• Fiber: 2g
• Sugar: 25g

Frequently Asked Questions (FAQs):

1. Can I make the custard cream in advance?
   • Yes, you can prepare the custard cream a day in advance and store it in the refrigerator. Make sure to cover it with plastic wrap to prevent a skin from forming on the surface.
2. Can I substitute the dark chocolate for milk chocolate?
   • Absolutely! If you prefer a sweeter chocolate glaze, you can use milk chocolate instead of dark chocolate. However, keep in mind that the glaze may be less intense in flavor.
3. Is it possible to omit the alcohol from the syrup?
   • Yes, if you prefer not to use alcohol, simply skip the rum or cognac and increase the water slightly. You can also add a few drops of rum extract for flavor without the alcohol.

Tips for Making the Perfect Boston Cream Pie:

• Ensure the Cake Is Completely Cooled Before Slicing: Slicing a warm cake can cause it to crumble. Be patient and let the cake cool completely before cutting it into layers.
• Stir the Custard Continuously: While cooking the custard, make sure to stir constantly to prevent lumps from forming and to avoid scorching the bottom of the pan.
• Customize the Glaze: You can add a tablespoon of honey or corn syrup to the chocolate glaze for an extra shiny finish.

Storage Tips:

• Refrigerate Leftovers: Store leftover Boston Cream Pie in the refrigerator, covered, for up to 3 days. Make sure it is well-covered to prevent the cake from drying out.
• Freezing Option: You can freeze the cake without the chocolate glaze. Wrap the filled cake in plastic wrap, then aluminum foil, and freeze for up to a month. Thaw overnight in the refrigerator and add the glaze before serving.

Conclusion: Boston Cream Pie is a timeless dessert that has delighted sweet-tooth enthusiasts for over a century. With its light and fluffy sponge cake, smooth and creamy custard filling, and shiny chocolate glaze, this dessert has everything you need to satisfy your cravings. It’s relatively simple to prepare and can be made ahead of time, making it a great choice for special occasions. Follow this step-by-step recipe, and you’ll have a stunning and delicious cake that will impress your family and friends. Happy baking!