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Boston Cream Dessert

Courses: Dessert
Serves: 1 people

Recipe Ingredients

3   Egg yolks
1/3 cup 78mlWater
1 teaspoon 5mlLemon rind
1/2 teaspoon 2.5mlVanilla
1 cup 198g / 7ozSugar
2 tablespoons 30mlLemon juice
1 cup 62g / 2.2ozFlour
1/2 teaspoon 2.5mlSalt
1 teaspoon 5mlBaking powder
3   Egg whites
2   Fresh peaches
  Cream Filling
1 1/2 cups 355mlMilk - divided
2 tablespoons 30mlButter
1/3 cup 20g / 0.7ozFlour
1   Salt
1/3 cup 65g / 2.3ozSugar

Recipe Instructions

Combine egg yolks, water, lemon rind and vanilla. Add sugar, reserving 1 tablespoon, then blend well. Add lemon juice, then the flour, salt and baking powder. Stir well. Beat the 3 egg whites with reserved 1 tablespoon of sugar until stiff. Fold one third of egg whites into the batter then add the rest. Pour into two greased and floured 8 inch layer cake pans lined with wax paper. Bake at 325 for 35-40 minutes; cool

To make filling, heat 1 cup of milk and butter in a saucepan. In a bowl, combine the flour, salt and sugar. Then add 1/2 cup cold milk into dry ingredients and stir until smooth. Slowly add some of the hot milk into the bowl. Pour filling back into the saucepan and cook, stirring until thick.

Fill cake and frost, garnishing with sliced peaches or other fruit dipped in lemon juice and whipped topping, if desired.

Quick 'N" Easy Home Cooking


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