Recipe: Boston Cream Pie

Recipe: Boston Cream Pie

This recipe is featured in Episode 6 of Drunk Dish (Boston Cream Pie & Communism). This is the very recipe first published by Betty Crocker in 1950.

Ingredients

Cream Filling
2 large eggs
1 1/2 cups milk
1/3 cup granulated sugar
2 tablespoons cornstarch
1/8 teaspoon salt
2 teaspoons vanilla
Cake
Baking spray with flour to grease pan
1 1/4 cups all-purpose flour or 1 1/2 cups cake flour
1 cup granulated sugar
1/3 cup butter or margarine, room temperature
3/4 cup milk
1 1/2 teaspoons baking powder
1 teaspoon vanilla
1/2 teaspoon salt
1 large egg
Chocolate Icing
3 tablespoons butter or margarine
3 oz unsweetened baking chocolate
3 to 4 tablespoons water
1 cup powdered sugar
3/4 teaspoon vanilla

Instructions

Cream Filling
1. Separate the whites and yolks from two eggs. Beat the yolks with a whisk until well mixed. Stir in the milk for the icing.
2. In a saucepan, stir in the rest of the cream filling ingredients(except for vanilla). Add egg mixture gradually. Cook on medium, stirring constantly until it thickens. Boil and stir for 1 minute, then remove from heat and add in the vanilla extract. Chill between 2 and 24 hours.
Cakes
3. Preheat the oven to 350°F. Spray just the bottom of a 9-inch round cake pan with the baking spray.
4. Mix all ingredients for cake until well-mixed. Pour into cake pans.
5. Bake about 35 minutes. Use the toothpick test. Cool cakes for at least 20 minutes on a cooling rack. Wait another hour or so before frosting.
Icing
6. Melt 3 tablespoons butter and the chocolate over low heat, stirring occasionally. In a separate container, heat water. Remove chocolate mixture from heat. Stir in the powdered sugar and 3/4 teaspoon vanilla. Stir in 3 tablespoons hot water. Keep adding water until icing is smooth.
Assembly
7. This part is tricky. You’ve got to cut the cake horizontally in half. If you have one of those fancy cake cuter things, use it! Otherwise, mark the center with toothpicks around the perimeter of the cake, and use that as a guide while cutting by hand. To split cake horizontally in half, mark middle points around side of cake with toothpicks.
8. Assemble cake as it was cut–with the cut sides on the inside. Spread cream in the middle.
9. Spread glaze to the ends of the cake. Let it drizzle around the edges.
10. Refrigerate whatever you don’t stuff down your gob.

Recipe: Easter Egg Bread

Recipe: Easter Egg Bread

Hopefully you’ve listened to Episode 02 of Drunk Dish where we dig into the history of Easter, Easter Eggs, and the Catholic Church. We spoke on the episode about the Easter Egg Bread dish common in Greek Easter celebrations. You can find the recipe we used below!

Ingredients

1/2 cup sugar
2 packages (1/4 ounce each) active dry yeast
1 to 2 teaspoons ground cardamom
1 teaspoon salt
6 to 6-1/2 cups all-purpose flour
1-1/2 cups whole milk
6 tablespoons butter, cubed
4 large eggs
3 -6 hard-boiled large eggs, unpeeled
Assorted food coloring OR Red Onions
Canola oil
2 tablespoons water

Directions

  1. In a large bowl, mix sugar, yeast, cardamom, salt and 2 cups of flour.
  2. In a small saucepan, heat milk and butter. Add to dry ingredients; mix together until well incorporated.
  3. Add 3 eggs. Mix again.
  4. Add remaining flour until a soft dough forms. This stuff will be sticky–not a stiff dough.
  5. Turn dough onto a floured surface and knead the life out of it for 6-8 minutes.
  6. Place the dough in a greased bowl, turning it to evenly coat in grease.
  7. Cover with plastic wrap and let rise in a warm place until doubled in size. Usually takes about 30-45 minutes
  8. Meanwhile, dye hard-boiled eggs. You can use food coloring, or doing the 100% Greek way and use red onions when you are hard boiling them.
  9. When dough is ready, give it a good punch.
  10. Turn it onto a lightly floured surface; divide into thirds. Roll each portion into a 24-in. strand resembling a rope.
  11. Place ropes on a greased baking sheet and braid. Bring ends together to form a ring. Pinch ends to seal.
  12. Lightly coat dyed eggs with oil; arrange on braid, tucking them carefully between ropes.
  13. Cover with a kitchen towl and let it rise a second time until doubled. Usually about 20 minutes. Preheat oven to 375°.
  14. In a bowl, whisk remaining egg and water; gently brush over dough, avoiding eggs. Bake 25-30 minutes or until golden brown. Remove from pan to a wire rack to cool.