Although many early recipes are very
 simple, they give us a glimpse into
another world -- as did Thomas
Jefferson's 'Macaroni and Cheese'.

You  can buy this book or a modern version .


In the cookbook, Housekeeping in Old Virginia by Marion Cabell Tyree, is a recipe for Boston Cream Cakes:

Boston Cream Cakes:

2 cups of flour
1 1/2 cups of water
1 cup butter
5 eggs

Boil the butter and water together, stir
in the flour while boiling; after it is cool,
 add the eggs, well beaten. Put a large
spoonful in muffin rings, and bake twenty
minutes in a hot oven.

The cream for them is made as follows:
 Put over the fire one cup of
milk and not quite a cup of sugar,
 one egg, mixed with three
teaspoonfuls of corn starch and one tablespoonful of butter. Boil a
 few moments only. When cool, add
vanilla to the taste.

Open the cakes and fill them with this cream.

Family Stories of Boston Cream Pie!

Sometimes I am a bit surprised when someone I know well has a special fondness
 for some culinary marvel that I am completely unaware. Two stories reminded me
 of how people we know for all of our or their lives can surprise us!

My wife Laura related to me that her mother would meet her for lunch at her grade
school about once a month. This act of kindness impressed me. Then Laura went
 on to say that her mother had a great fondness for Boston Cream Pie and that
 once a month the school's cafeteria served it. Hmmmmm

Our West Point Daughter Kristin and her mother were discussing meals while
 Kristin attended West Point and they were both surprised that they shared a
love of this wonderful dessert. Obviously, I had to make it for them!

This recipe has few if any shortcuts and made with a yummy white chocolate cake
and a cream filling reminiscent of the finest éclairs!



GLAZE Chocolate Icing


Put into a sugar pan (copper)
 ¼ lb of milk chocolate
 and let it soften by the oven and
 dilute it with 1/2 cup of warm
syrup at 16 degrees or water… 
 then add to it some icing sugar
(confectioners) until the
 proper consistency




Setting out some of the ingredients
for the Boston Cream Pie (Cake) makes
it all the easier in the preparation!
With the 'flexible' recipe at hand....
and the standard 9" pie plate we made
 a cutout (not of parchment) but from
 a white bag sprayed with PAM... seems
 to work better than butter.... hmmmm


The White Chocolate & Amarula Cake

Cake ingredients:
7 ounces Lindt white chocolate
1 1/4 cups bread flour
2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons butter softened
2/3 cups sugar
3 large eggs
1 teaspoon Amarula
1/2 cup whole milk


a little Amarula Liquor makes all the
one egg at a time!

For cake:

Preheat oven to 350°F.

Butter and flour 1  9-inch round cake pan with
2-inch-high sides. Butter (PAM) 1 9-inch  paper rounds and place in pans,
buttered side up.

Add to flour, baking powder, and salt into a bowl 1. 

Soften white chocolate in microwave. Place into a bowl 2.  Mix softened
butter and sugar in until well blended and then add the softened chocolate.
Add eggs 1 at a time (total of three), beating well.
Add in Amarula.

Add dry ingredients and milk to white chocolate mixture.
(Mix in gradually to avoid clumping)

Pour into pan, smoothing top with spatula. Bake cakes until toothpick inserted
into center comes out clean, about 30 minutes. Cool cake in pan on rack
20 minutes (cakes will fall). Run small sharp knife around cake pan sides.
 Turn cakes out onto cardboard round  … peel off paper. Turn cake right side
 up and cool completely.





The white chocolate cake and
Amarula cake batter is delicious...
but save it for the pan!


Pastry cream with vanilla
(Crème Patisserie a la Vanille)


The finished White Chocolate Cake!

Smells wondrous! Tastes even better!

Some of the old recipes require weight measurement... don't forget your
handy kitchen scale!
Separating the eggs... I guess we'll
 have some egg whites for an omelet?
Mixing the egg yolks with the sugar
 & corn starch! A little effort here
makes all the difference.

Combine 5 egg yolks and
1 cups Baker's sugar and
1 oz. cornstarch or fecula
Bringing the cream to a boil! See all
 the vanilla bean flakes?


Pouring the egg mixture into the
boiling cream... set aside to mix
Step 2)

Mix the ingredients together
and dilute with a 2 cups of
boiling heavy whipping cream
(having infused 1 vanilla stick*)

* if you slit the stick three quarters through and open, you will find that
 much more Vanilla flavor is released as well as a nice speckling of the
 custard (Ice Cream manufacturers love to do this thing)


On to the second boil! Stirring
constantly until thickens!
The custard is done... refrigerate...
 and use when ready!


Step 3)

Stir continually over the fire
until it thickens and is ready
to boil… then pour into a
container, refrigerate to use when needed.   





Peal off the paper
Slice the cake in half
place the filling between the layers cover enrobe your cake with your milk
chocolate mixture

Kristin & Laura, I hope you enjoy this as much as I had developing it for you!

This is not a low calorie dessert.
In fact I would venture that you
are investing all of your fat 'shares'
 for the next year in one small piece
 of this exquisite treat!

However, the question you have to
 ask.... is it worth it?

My answer is YES!!!

It does freeze well and if you portion
it out accordingly... it can be a
delightful finale' to any successful meal!


PS. serving size is 1/12th of the pie!



a great time requires a
perfect dessert!!!