Boston Cream

Boston cream is a rich custard pastry cream that is loose and silky with that rich custard flavor.

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Boston Cream

Planning

  • Prep Time:

    30 minutes

  • Bake/Cook Time:

    10 minutes

  • Chill/Set Time:

    8 hours

  • Servings:

    1,000g (4 cups)

Preparation

  • Materials

    Stand Mixer with Whisk
    Mixing Bowls
    Hand Whisk
    Spatula
    Wooden Spoon
    Sieve
    Parchment Paper
    Plastic Wrap

  • Prep

    Set eggs out to bring to room temperature
    Set the butter out to bring to room temp

  • Oven/Stove

    Cook the custard on the stovetop

  • Shopping List

    Whole Milk
    Vanilla
    Sea Salt
    Eggs
    Granulated Sugar
    Corn Starch
    Butter - unsalted (of salted, just don't add salt to the recipe)

Ingredients & Steps

  • Ingredients

    Whole Milk-  500ml (2 cups)
    Vanilla -2 tsp extract or  2 vanilla beans
    Salt - a pinch
    Egg Yolks - 6 large 
    Sugar 100g (1/2 cup)
    Corn Starch 35g (1/4 cup)
    Butter - 4 tablespoons (55g) unsalted butter, cold and cubed

  • Steps

    STEP 1: Heat the milk and corn starch in a saucepan over medium heat. Bring up to a simmer gently and when it starts to bubble reduce the heat and let it simmer. (Do not let it boil).

    STEP 2: While the milk is heating, cream the eggs and sugar in a stand mixer on medium to medium high.

    STEP 3: Slowly drizzle the hot milk into the creamed eggs in the stand mixer whisking at medium speed until all the milk is incorporated.

    STEP 4: Return the mixture to the saucepan and simmer at a very light bubble on medium to medium-low while stirring until it thickens. It is ready when it coats the back of a wooden spoon (5-10 minutes).

    STEP 5: Our the custard through a sieve into a clean mixing bowl. Press the custard through with a flexible spatula. 

    STEP 6: When all of the strained custard is in the bowl mix in the butter in small amounts. Allow each portion to melt as you stir it in before adding more. Do this until all of the butter is incorporated

    STEP 7: Cut a piece of parchment paper to fit on top of the custard in the bowl. Butter one side of the parchment paper and place the parchment paper on top of the custard. The butter side touches the custard to prevent the custard from forming a film and the butter keeps it from sticking. Cover the bowl with plastic wrap and refrigerate overnight to chill and set.

Notes

SERVING
Chill overnight or around 8 hours in the refrigerator prior to using to layer a cake. It can be used to fill pasties with a piping bag after it has cooled to room temp, then let it set in the pastry.

PAIRING
Pairs well with fruit, liquor, caramel, coffee, and nuts flavors.

STORING
Store in an airtight container in the refrigerator for up to 2 or 3 days.I like to store fillings like this in a piping bag with the tip on it. Seal both ends and put the filled  pastry bag  in  a large plastic cup or airtight container. It is ready to pipe when you are.

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