Mini Boston Cream Pies

Mini Boston Cream Pies

Dads with a sweet tooth will enjoy these Mini Boston Cream Pies.

Mini Boston Cream Pies
Yield: 32 mini cakes • Preparation: 30 minutes • Bake: 13 to 15 minutes
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  1. 1 (18.25-ounce) package yellow cake mix*
  2. 3 eggs
  3. ⅓ cup vegetable oil
  4. 1⅓ cups water
  5. 1 recipe Boston Cream Custard (recipe follows)
  6. 1 recipe Chocolate Glaze (recipe follows)
  1. Preheat oven to 350°.
  2. Spray 32 wells of mini cheesecake pans† with nonstick baking spray with flour. Set aside.
  3. Prepare cake mix according to package directions, using eggs, oil, and water. Divide batter among prepared wells of pans.
  4. Bake until a wooden pick inserted in center comes out clean, 13 to 15 minutes. Remove cakes from pans, and cool completely on wire racks.
  5. Split cakes in half horizontally. Spoon Boston Cream Custard evenly onto cut side of each cake bottom. Top each with a remaining cake half, cut side down. Top each cake evenly with Chocolate Glaze. Refrigerate until ready to serve.
  1. *For testing purposes, we used Duncan Hines Moist Deluxe Classic Yellow Cake Mix.
  2. †We used Chicago Metallics (12-well) Mini Cheesecake Pans. The wells of these pans are 2 inches in diameter and 1½ inches deep and have removable bottoms.
TeaTime Magazine
Boston Cream Custard
Yield: 1½ cups • Preparation: 5 minutes • Cook: 15 to 20 minutes • Refrigerate: 3 to 4 hours
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  1. ⅓ cup sugar
  2. 3 tablespoons all-purpose flour
  3. ¼ teaspoon salt
  4. 1¼ cups whole milk
  5. 1 large egg, beaten
  6. 1 tablespoon butter
  7. 1½ teaspoons vanilla extract
  1. In a medium saucepan, combine sugar, flour, and salt, whisking well. Add milk, whisking to combine.
  2. Cook over medium to medium-high heat until mixture just comes to a boil, 3 to 5 minutes. Remove from heat.
  3. In a small bowl, combine egg and a small amount of hot milk mixture, whisking to incorporate. Add egg mixture back to remaining hot milk mixture in saucepan.
  4. Cook just until mixture comes to a boil, stirring constantly. Remove from heat.
  5. Add butter and vanilla, stirring until well mixed. Transfer mixture to a heatproof bowl, cover surface with plastic wrap, and refrigerate until cold, 3 to 4 hours.
TeaTime Magazine
Chocolate Glaze
Yield: 1 cup • Preparation: 10 minutes • Cook: 10 minutes
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  1. 1 (1-ounce) square unsweetened chocolate
  2. 2 tablespoons butter
  3. 1½ cups confectioners’ sugar
  4. 3 tablespoons hot water
  5. 1¼ teaspoons vanilla extract
  1. In a small saucepan, combine chocolate and butter over low heat, stirring until melted and smooth. Remove from heat.
  2. Add confectioners’ sugar, hot water, and vanilla, whisking until smooth and spreadable. Use immediately.
TeaTime Magazine
From TeaTime, May/June 2010


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