Mini Boston Cream Pie
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Two small cakes sandwiched with homemade pastry cream and topped with chocolate ganache. Makes four servings.
Ingredients
Pastry cream
- 1 egg yolk
- 2 Tbsp sugar
- 2 tsp cornstarch
- ½ cup whole milk
- ½ Tbsp salted butter
- ¼ tsp vanilla
Cake
- 4 Tbsp melted salted butter
- 5 Tbsp sugar
- 2 egg whites
- 1 tsp vanilla
- ½ cup self-rising flour
- ¼ cup heavy cream
Ganache
- ¼ cup semisweet chips
- ¼ cup heavy cream
Equipment
- saucepan
- mixing bowl
- whisk
Directions
- For the pastry cream, beat the egg yolk in a small bowl. Stir the sugar, cornstarch, and milk together in a 1-quart pot over heat until thick and bubbling, then keep stirring for 1 more minute.
- Whisk the hot milk mixture into the yolk a teaspoon at a time. Pour it back into the pot and stir until it gently boils for 1 minute.
- Take the pot off the heat and stir in the butter and vanilla. Chill.
- For the cake, heat the oven to 350°F. Beat the melted butter, sugar, egg whites, and vanilla together. Fold in the self-rising flour, then the cream.
- Divide the batter between two buttered 10-oz ramekins set on a tray. Bake for 20 to 25 minutes. Cool the cakes completely.
- Sandwich the cooled cake layers with the pastry cream and chill them while you make the ganache.
- Warm the cream and pour it over the chips. Stir until smooth, spread it over the top, and chill briefly before slicing.
Nutrition
Serving: 146g | Calories: 453kcal | Carbohydrates: 44g | Protein: 6.5g | Fat: 29g | Saturated Fat: 18g | Trans Fat: 0.9g | Cholesterol: 117mg | Sodium: 155mg | Potassium: 159mg | Fiber: 1.1g | Sugar: 30g | Vitamin A: 947IU | Vitamin C: 0.2mg | Calcium: 71mg | Iron: 1.2mg
Nutrition is an estimate per serving from USDA FoodData Central, for 4 servings; yolk counted as raw egg yolk (one large yolk 17 g), whites counted as raw egg white (one large white 33 g), ¼ cup semisweet chips counted as semisweet chocolate. Brands and portions vary, so use it only as an approximation.