Boston Cream Pie

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             FOOD FUNNY
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Thanks to Andrew Simko for this excellent collection of Tom Swifties:

"The mutton is a bit under-done," Tom said sheepishly.

"This loaf of bread is somewhat flat," Tom said needlessly.

"That's the biggest omelet I've ever seen," Tom cracked.

"The center is the best part of the artichoke," Tom agreed wholeheartedly.

"It's better with rum!" Tom said spiritedly.

"Hot dogs are way better than hamburgers!" Tom insisted doggedly.

"I'm a recent vegetarian," Tom explained, grinning meatily.

"This mustard is just not good enough," Tom said cuttingly.

"What the heck is Boeuf Bourguignon?" Tom stewed.

"This is the worst barbecue rib I've ever tasted," Tom said disparagingly.

"Ouch! I broke my tooth on this cherry pie," said Tom pitifully.

"Bread with caraway seeds is my favorite," Tom averred wryly.

"Something in here smells," Tom interjected fishily.

"I enjoyed my trip to Turkey," Tom said, gobbling his dinner.

"Have a grate weekend," the Chef said raspingly.

"I like British brews best," Tom said stoutly.

"I like 3-minute eggs," Tom said softly.

"I brew coffee the old-fashioned way," Tom said perkily.

"Eating candy bars makes me laugh," Tom snickered.

"I'm afraid your milk has gone bad," Tom said sourly.

"I guess the Chef was just too lazy to put icing on the cupcakes," Tom opined frostily.

"Ew, this coffee hasn't been sweetened," Tom complained bitterly.

"The toothpick still isn't coming out clean from the muffins," Tom said testily.

"I'd like a full order of bacon" said Tom rashly.

"I love a hot pot of tea," said Tom cozily.

"I don't know how to use a pressure cooker!" Tom exploded.

"Make a roux with this milk, butter and flour," Tom said saucily.

"Use it for soup," was Tom’s stock answer to the question of leftovers.

"Please turn down the kettle," Tom spouted.

"I'd like a Martini," Tom said dryly.

"Goldfish make good eating," Tom said coyly.

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             TODAY'S RECIPE
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This classic American dessert is also one of those "why do people park
on driveways and drive on parkways?" sort of things; why is this cake called a pie?

Boston Cream Pie

For the cake:
2 tsp (10 ml) plus 6 Tbs (90 ml) butter, softened
2 Tbs (30 ml) all-purpose flour
1 1/2 cups (375 ml) cake flour (not self-rising)
2 tsp (10 ml) double-acting baking powder
1/4 tsp (1 ml) salt
3/4 cup (180 ml) sugar
2 eggs
1 tsp (5 ml) vanilla extract
1/2 cup milk

For the custard filling:
1/2 (125 ml) cup light cream
1/2 cup (125 ml) milk
1/4 cup (60 ml) sugar
A pinch of salt
4 tsp (20 ml) cornstarch (cornflour)
2 eggs, lightly beaten
1/2 tsp (2 ml) vanilla extract

For the chocolate frosting:
3 one-ounce (28 g) squares semi-sweet chocolate, chopped
2 Tbs (30 ml) butter
1/4 cup (60 ml) light cream
1/2 cup (125 ml) powdered sugar (confectioner's sugar), sifted
1/2 tsp (2 ml) vanilla extract

Butter and flour the insides of two 9 inch (25 cm) round cake pans.
Combine the cake flour, the baking powder, and the salt, and sift them
onto a piece of waxed paper or a plate. In a deep bowl cream the 6
tablespoons of butter together with the sugar, beating them until the
mixture is light and fluffy. Beat in the two eggs, one at a time, and
the vanilla. Beat in 1/3 of the flour mixture until it is thoroughly
incorporated, add 1/3 of the milk, and beat until the batter is smooth.
Repeat two more times. Divide the batter between the two prepared cake
pans and bake in the center of a preheated 375F (190C) oven for about 15
minutes, or until the cake begins to shrink away from the sides of the
pan and the center springs back immediately when poked with a finger.
Turn the cakes onto wire racks to cool.

For the filling, combine the cream and half the milk in a saucepan and
bring almost to a boil over moderate heat. When bubbles begin to form
around the edge of the pan add the sugar and salt and stir until they
are dissolved. Remove the pan from heat. Combine the remaining milk and
the cornstarch in a bowl and stir to remove lumps. Whisk the two eggs
into this mixture, and then add the cream mixture in a thin stream,
whisking constantly. Return the contents of the bowl to the saucepan and
cook over low heat, stirring constantly, until the custard thickens and
is smooth. Remove from heat; over cooking will make it lumpy. Stir in
the vanilla extract and allow to cool to room temperature.

For the frosting, stir the chocolate bits and the butter in a heavy
saucepan over low heat until they are completely melted. Remove from the
heat and, stirring constantly, add the cream in a thin stream. When this
mixture is smooth sift the powdered sugar over the top, and beat
vigorously for a minute or two. Stir in the vanilla extract.

To assemble the cake, spread the filling over one of the cakes with a
metal spatula, and place the second cake on top. Pour the frosting
evenly over the top, allowing it to spill over the sides.
One cake serves 6 to 8.
Received on Thu Mar 5 20:08:50 2009