Dads with a sweet tooth will enjoy these Mini Boston Cream Pies.
Mini Boston Cream Pies
2016-06-09 21:01:10
Yield: 32 mini cakes • Preparation: 30 minutes • Bake: 13 to 15 minutes
Ingredients
- 1 (18.25-ounce) package yellow cake mix*
- 3 eggs
- ⅓ cup vegetable oil
- 1⅓ cups water
- 1 recipe Boston Cream Custard (recipe follows)
- 1 recipe Chocolate Glaze (recipe follows)
Instructions
- Preheat oven to 350°.
- Spray 32 wells of mini cheesecake pans† with nonstick baking spray with flour. Set aside.
- Prepare cake mix according to package directions, using eggs, oil, and water. Divide batter among prepared wells of pans.
- 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.
- 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.
Notes
- *For testing purposes, we used Duncan Hines Moist Deluxe Classic Yellow Cake Mix.
- †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.
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Boston Cream Custard
2016-06-09 21:05:11
Yield: 1½ cups • Preparation: 5 minutes • Cook: 15 to 20 minutes • Refrigerate: 3 to 4 hours
Ingredients
- ⅓ cup sugar
- 3 tablespoons all-purpose flour
- ¼ teaspoon salt
- 1¼ cups whole milk
- 1 large egg, beaten
- 1 tablespoon butter
- 1½ teaspoons vanilla extract
Instructions
- In a medium saucepan, combine sugar, flour, and salt, whisking well. Add milk, whisking to combine.
- Cook over medium to medium-high heat until mixture just comes to a boil, 3 to 5 minutes. Remove from heat.
- 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.
- Cook just until mixture comes to a boil, stirring constantly. Remove from heat.
- 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.
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Chocolate Glaze
2016-06-09 21:06:41
Yield: 1 cup • Preparation: 10 minutes • Cook: 10 minutes
Ingredients
- 1 (1-ounce) square unsweetened chocolate
- 2 tablespoons butter
- 1½ cups confectioners’ sugar
- 3 tablespoons hot water
- 1¼ teaspoons vanilla extract
Instructions
- In a small saucepan, combine chocolate and butter over low heat, stirring until melted and smooth. Remove from heat.
- Add confectioners’ sugar, hot water, and vanilla, whisking until smooth and spreadable. Use immediately.
TeaTime Magazine https://teatimemagazine.com/
