Boston Cream
Prep: 10 min
Cook: 15 min
Total: 25 min
Serves: 4
4,034 views
Silky vanilla custard is the quiet hero of this classic, cooked slowly with milk and egg yolks until it turns thick and spoon-coating. It chills into the luscious filling that gives Boston cream its name, ready to slip inside pastry or between cake layers. Anyone who loves a from-scratch custard will find this one worth the gentle stirring.
Ingredients
Ingredients
- 1 Cup Milk
- 1/2 Cup White Sugar
- 3 Tbsp All-Purpose Flour
- 1/8 Tsp Salt
- 2 - Egg Yoke
- 1 1/2 Tsp Vanilla
Directions
Directions
- Heat the milk in a pan until very hot, then briskly stir in the granulated sugar, flour, and salt.
- Cook over moderate heat, stirring constantly, until very thick.
Add the egg yolks and cook, continuing to stir, for another 4-5 minutes.- Removed from heat, add the vanilla, and cool, stirring occasionally.
- Cover well and refrigerate until ready to use.
Nutrition
Per serving · 4 servingsCalories
150
Fat
4 g
Saturated fat
1 g
Carbohydrates
24 g
Sugar
16 g
Fiber
0 g
Protein
4 g
Sodium
50 mg
Cholesterol
90 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 1 Cup Milk
- 1/2 Cup White Sugar
- 3 Tbsp All-Purpose Flour
- 1/8 Tsp Salt
- 2 - Egg Yoke
- 1 1/2 Tsp Vanilla
