Saturday, July 20, 2013

Boston Cream Pie-lets

This months "Cake Slice Bakers" selection was Boston Cream Pie-lets. I haven't participated the last two months. Honestly I was not feeling the winning selections. And when this month we chose the pie-lets I wasn't too enthusiastic either. Especially after reading that two of our group bakers had trouble with the recipe. I had decided not to make this one either.

Loved the texture and flavor of the batter

But then on Tuesday night when I came home from work I started re thinking the recipe. I knew I would feel bad about skipping another month. So, I grabbed the book and started going over the ingredients. I had all the ingredients on hand to make 1/2 a recipe. I figured if its a fail, at least I didn't waste a full recipe of ingredients, plus I really had to use up the heavy cream in the fridge by the end of the week.

 I used a 9" pan to bake my cake, and only greased and lined the bottom of the pan. The cake had shrunk for two of our bakers and I figured if I skipped greasing the sides of the pan it would stick to the sides and keep it from shrinking during the cooling process. It worked! 

The cake baked really nicely, and was light and spongy to the touch. Loved it! It had such a nice flavor and texture. 

The custard also turned out delish! I didn't have whole milk, I simply added heavy cream to 1% milk to make it whole. I used regular vanilla instead of the vanilla pod. The custard was silky and creamy and had a perfect balance of vanilla. Loved it!

I don't have any ramekins or small dessert dishes. I used ice cream sundae glasses, worked just fine. the glasses were deep enough for three layers of the dessert.

The ganache also turned out delicious! Silky and smooth!

I skipped dinner just to be able to afford to have one of these. It was 100% worth it! My husband absolutely loved this dessert. I have a feeling this will be requested often.

Mmmmmmm! Wishing I had leftovers right now!