Boston Cream Pie
INGREDIENTS
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For The Vanilla Custard Filling:
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3 large egg yolks
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1/4 cup granulated sugar
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2 Tablespoons cornstarch
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1 cup whole milk
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1 Tablespoon unsalted butter
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1 teaspoon vanilla extract
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1/4 cup heavy cream
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For The Hot Milk Sponge Cake:
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1 1/2 cups sifted cake flour
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1 1/4 teaspoons baking powder
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1/4 teaspoon salt
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1/2 cup whole milk
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4 Tablespoons unsalted butter, cut into tablespoons
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3 large eggs, at room temperature
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3/4 cup granulated sugar
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1 teaspoon vanilla extract
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For The Chocolate Glaze:
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3 ounces semi-sweet or bittersweet chocolate, finely chopped
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1/2 cup heavy cream
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1/2 teaspoon vanilla extract
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