Boston Creme Pie
Boston Creme Pie
Prep: 50 minutes; Total: 6 hours
Serves 8
6 tablespoons unsalted butter, plus more for pan
1 1/2 cups all-purpose flour, (spooned and leveled), plus more for pan
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
3 large eggs
1 cup sugar
1/2 recipe cooled Vanilla or Chocolate Pudding (recipe follows)
1/4 cup heavy cream
4 ounces semisweet chocolate, chopped
1 teaspoon vanilla extract
Preheat oven to 350 degrees. Butter and flour a 9-inch round cake pan. In a small bowl, whisk together flour, baking powder, and salt; set aside. Combine milk and butter in a small saucepan; set over very low heat.
With an electric mixer, beat eggs and sugar on high speed until thick, lightened in color, and mixture holds a trail for several seconds when beater is lifted, 4 to 5 minutes. Gradually whisk in dry ingredients just until incorporated.
Bring milk and butter to a boil. With mixer on low speed, add hot milk mixture to batter; mix just until smooth. Mix in vanilla; transfer batter to prepared pan, and smooth top.
Bake until golden and pulling away from sides of pan, 35 to 40 minutes. Cool cake 10 minutes in pan; remove from pan, and transfer to a rack to cool, right side up.
Fill cake: For easy cleanup, place a piece of waxed paper under rack. With a serrated knife, split cooled cake horizontally (leave bottom half on rack). Spread bottom half with Vanilla Pudding to within 1/2 inch of edge; gently place top half of cake on pudding layer.
Make Chocolate Glaze: In a small saucepan, bring heavy cream to a boil. Remove from heat, and add chocolate; stir until smooth.
Set aside to cool to room temperature and to thicken slightly, about 10 minutes. When glaze has thickened, pour over filled cake. Using a small metal spatula, spread glaze to edges of cake, allowing it to drip down sides. Let glaze set, 15 to 20 minutes. Leftover cake can be refrigerated, loosely covered, up to 2 days.
Vanilla or Chocolate Pudding
Prep: 20 minutes; Total: 3 hours 3 minutes
Serves 4
2/3 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
1/3 cup unsweetened cocoa powder, (if making Chocolate Pudding)
2 1/2 cups milk
4 large egg yolks
2 tablespoons unsalted butter, cut into pieces
1 teaspoon vanilla extract
Place a fine-mesh sieve over a medium bowl; set aside. In a medium saucepan, off heat, whisk together sugar, cornstarch, and salt. If making Chocolate Pudding, add cocoa powder. Very gradually (a few tablespoons at a time) whisk in milk, taking care to dissolve cornstarch. Whisk in egg yolks. Whisking constantly, cook over medium heat until the first large bubble forms and sputters. Reduce heat to low; still whisking, cook 1 minute. Remove from heat; immediately pour through sieve into bowl. Stir butter and vanilla into hot pudding. Place plastic wrap directly on surface of pudding (to prevent skin from forming); chill at least 3 hours and up to 3 days. Before serving, whisk pudding until smooth; divide among four serving dishes.
Chocolate Cinnamon Pudding
Chocolate Cinnamon Pudding
3 tablespoons cornstarch
6 tablespoons light-brown sugar
3 tablespoons unsweetened Dutch-process cocoa powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 1/2 cups skim milk
1/2 cup evaporated skim milk
4 ounces bittersweet chocolate, chopped
White- and milk-chocolate shavings, for garnish
Cinnamon sticks, for garnish
1. Whisk cornstarch, sugar, cocoa powder, cinnamon, and salt in a medium saucepan. Add milks, whisking. Bring to a boil over medium-high heat, whisking constantly. Cook until thickened, about 1 minute. Whisk in chocolate; cook until chocolate has melted, about 1 minute.
2. Divide evenly among six 4-ounce cups. To prevent a skin from forming, press plastic wrap onto surface of pudding. Refrigerate until set, at least 1 hour and up to overnight. Serve garnished with chocolate shavings and cinnamon sticks.
Steamed Chocolate Sponge Pudding
Steamed Chocolate Sponge Pudding
Serves 4 to 6
1/2 cup sugar
1 pinch of salt
2 tablespoons all-purpose flour
1 teaspoon cocoa powder
2 1/2 ounces bittersweet chocolate, broken into small pieces
2 tablespoons unsalted butter
3/4 cup milk
2 large eggs, separated
1 teaspoon pure vanilla extract
1/2 cup coarsely chopped toasted hazelnuts, as garnish
1. Heat oven to 325°. Butter a 5-cup pudding bowl, and set aside.
2. Combine 5 tablespoons sugar with salt, flour, and cocoa in a large bowl. Set aside.
3. Combine chocolate and butter in a heat-proof bowl, and melt over simmering water.
4. In a small saucepan, bring milk just to a simmer. Immediately add to chocolate mixture. Beat egg yolks. Stir a little chocolate mixture into yolks; add yolks to mixture. Add vanilla; stir until well combined. Stir into flour mixture.
5. Beat whites with remaining 3 tablespoons sugar until stiff, and fold into batter. Pour into pudding bowl, and place on a rack in a deep roasting pan. Pour boiling water into pan halfway up the sides of the bowl. Bake until pudding is set, 40 to 45 minutes. Add boiling water to pan as necessary to maintain water level.
6. Let cool slightly in the bowl, and invert onto a plate. Garnish with hazelnuts.
Apricot Pudding
Apricot Pudding
Serves 8 to 10
1/2 cup unsalted butter, softened, plus more for pudding basin and parchment
4 ounces dried California apricots (1 cup)
1/2 cup Armagnac or other good-quality brandy
1 cup sugar
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 1/4 teaspoons finely grated lime zest, plus 1 tablespoon fresh lime juice
2 large eggs
1/3 cup whole milk
Vanilla ice cream or Creme Anglaise (optional), for serving (recipe follows)
1. Set a round wire rack in bottom of a large stockpot. Set a 5-cup pudding basin or ovenproof bowl on rack. Fill pot with enough water to come about three-quarters of the way up the sides of the basin. Remove basin; dry, and butter inside. Set aside. Cover pot, and bring to a boil.
2. Put apricots, brandy, and 1/2 cup water into a small saucepan. Bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer, partially covered, until apricots are very soft and most of the liquid has been absorbed, about 10 minutes. Reserve 1/2 cup apricots. Carefully puree remaining apricot mixture in a food processor (you should have about 1/2 cup); let cool 10 minutes.
3. Cut reserved apricots into 1/2-inch pieces; return to saucepan. Add 1/4 cup sugar and 1/3 cup water. Bring to a simmer; cook until liquid is nearly evaporated. Pour mixture into prepared basin, and set aside.
4. Butter a 10-inch round of parchment paper; set aside. Whisk flour, baking powder, and salt in a bowl; set aside.
5. Put remaining 3/4 cup sugar and the lime zest into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed 30 seconds. Add butter; mix until pale and fluffy, about 4 minutes. Add eggs, one at a time, mixing after each addition. Mix in lime juice.
6. Add flour mixture in 3 additions, alternating with the apricot puree and milk. Transfer batter to prepared basin.
7. Place parchment round, buttered side down, over basin. Make a pleat in center of parchment. Cover with an 11-inch round of foil. Make a pleat in the center of the foil to allow room for pudding to expand. Cut a piece of twine about 7 feet long. Wrap twine twice around basin over foil, just below lip. Knot to secure. Tie loose ends to twine on other side of basin, creating a handle.
8. Lower pudding into boiling water; cover pot. Return to a boil; reduce to a simmer. Steam until an instant-read thermometer inserted into pudding registers 180 degrees, about 1 1/2 hours, adding boiling water occasionally to maintain level.
9. Transfer pudding to a wire rack. Remove foil and parchment. Let cool 10 minutes. Run a knife around edge of bowl to loosen, and invert pudding onto a serving plate. Serve warm, with ice cream or creme anglaise if desired.
Creme Anglaise
Makes about 2 cups
4 large egg yolks
3 tablespoons sugar
Pinch of salt
1 1/4 cups whole milk
3/4 cup heavy cream
1/2 vanilla bean, halved lengthwise, seeds scraped and reserved
1. Prepare and ice-water bath; set aside. Whisk egg yolks, sugar, and salt in a medium bowl until combined; set aside.
2. Put milk, cream, and vanilla bean and seeds into a medium saucepan. Bring to a simmer over medium heat. Reduce heat to low. Pour half of hot milk mixture into reserved yolk mixture, whisking constantly. Pour mixture back into pan.
3. Cook over medium heat, stirring constantly, until mixture coats the back of a spoon. Pour through a fine sieve into a metal bowl set in ice-water bath; discard solids. Let stand; stirring occasionally, until cold, about 20 minutes. Crème anglaise can be refrigerated in an airtight container up to 4 days.
Chocolate Pudding
Chocolate Pudding
Recipe courtesy of Rachael Ray
Yields 4 servings
3/4 cup sugar
1/3 cup plus 1 tablespoon unsweetened cocoa (preferred brand Scharffenberger)
1/8 teaspoon salt
3 1/4 cups heavy cream, divided into 1/2 cup, 2 cups, and 3/4 cup
1 ounce milk chocolate, finely chopped, plus some shaved for garnish
3 tablespoons cornstarch
1 1/2 teaspoons vanilla
1 sweetened whipped cream, for garnish
In a medium saucepot over medium heat, combine the sugar, cocoa powder and salt. Add 1/2 cup of heavy cream and stir until combined — it will be a thick paste at first. Bring the mixture up to a bubble and simmer until the mixture has liquefied. Add milk chocolate and 2 additional cups of heavy cream, stir until the chocolate has melted then remove pot from heat.
In a small bowl, combine the cornstarch and the remaining 3/4 cup heavy cream. Stir until you get a smooth paste. Stir the cornstarch paste into the chocolate mixture and return the pan to the heat. Cook, stirring constantly, until the mixture begins to thicken, about 1-2 minutes. Remove from heat, and add in the vanilla.
Pour the pudding into individual serving cups. If you do not want a skin to form, place plastic wrap directly onto the surface of the pudding. Refrigerate for at least 2 hours. Serve the pudding topped of with a little sweetened whipped cream and some chocolate shavings for garnish.
Rice Pudding
Rice Pudding
Serves 6
3/4 cup Arborio rice, rinsed
6 cups whole milk
1/2 vanilla bean, split and scraped
1/2 cup sugar
Pinch of salt
1/4 cup heavy cream
1 teaspoon freshly grated orange zest
1. In a medium saucepan, combine rice, milk, vanilla bean and seeds, sugar, and salt. Bring to a boil over medium-high heat; reduce heat and simmer, stirring frequently, until rice is tender and liquid has absorbed, about 40-45 minutes.
2. Remove vanilla bean; stir in orange zest and heavy cream. Rice pudding may be served at room temperature or chilled.
Sweet Bread Pudding
Sweet Bread Pudding
1 loaf King's Bakery sweet bread
3/4 c. raisins
3/4 c. butter or margarine
1 c. sugar
3 c. milk
9 eggs, beaten
1 1/2 tsp. vanilla
Cinnamon and nutmeg, to sprinkle on top
Grease a 9×13 inch pan. Break the bread into large pieces and put into the pan. Sprinkle the raisins over the bread. Combine the melted margarine, sugar, and milk in a seperate pan. Add the beaten eggs, making sure the mixture is not too hot, as it will curdle. Add the vanilla, and pour over the bread. Using a small cup to pour evenly. Sprinkle the top with cinnamon and nutmeg. Bake at 350 degrees for 20-25 minutes. Serve hot or cold.
Thomas Jefferson’s Favorite Bread Pudding
Thomas Jefferson's Favorite Bread Pudding
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 45 minutes
Yield: 12 servings
1 1/2 pounds 3/4-inch cubed stale bread
4 cups scalded milk
1/2 pound butter
1/2 pint brandy
8 eggs
3 cups sugar
3/4 tablespoons nutmeg
2 tablespoons vanilla extract
Preheat oven to 350 degrees F.
Cut up bread while milk and butter are heating in a pot. Combine liquids, eggs, sugar, and spice. Add bread last by submerging it using your hands so that it gets thoroughly soaked. Transfer into a buttered 9 by 13-inch pan, pouring gently so that bread doesn't break up too much. Bake until an inserted skewer or knife comes out clean, about 40 minutes.
Banana Pudding
| Banana Pudding |
| Created by Maya Angelou |
| From the October, 2004 issue of O, The Oprah Magazine |
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| Preheat oven to 350°F. In a large saucepan, combine 1/3 cup sugar, cornstarch and salt; stir until blended. Mix in milk. Cook over medium heat, stirring constantly until thickened and boiling. Boil 1 minute, then remove from heat.
In a small bowl, whisk egg yolks, then whisk in about 1/2 cup of hot custard until blended. Pour yolk mixture back into saucepan of custard; cook over medium heat, stirring, 2 minutes. Stir in butter and vanilla until blended. Place vanilla wafers on bottom of a shallow 2-quart casserole dish. Top with layers of banana slices and custard. Repeat layering, ending with custard. In a large mixing bowl, beat egg whites and 1/4 cup sugar at low speed until frothy. Add cream of tartar; increase speed to medium and gradually beat in remaining sugar. Beat until egg whites hold stiff peaks. Spoon meringue over hot custard immediately, making sure that meringue touches baking dish on all sides (this prevents it from shrinking). Transfer to oven and bake until golden, about 20 minutes. Remove pudding from oven and cool 1 hour. Refrigerate at least 4 hours before serving. |
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