The famous Boston Cream Pie gets a Mad River Distillers makeover with a delicious Vanilla Rum Ganache topping.
- 1 ¼ cups whole milk, divided
- 1 ½ cups heavy cream
- ¾ cup superfine sugar
- ¼ cup cornstarch
- 2 egg yolks
- 2 teaspoons vanilla
- 8 ounces of self-rising flour (use a scale to weigh)
- 2 tsp baking powder
- 8 ounces of granulated sugar (use a scale to weigh)
- 4 eggs
- 2 sticks of unsalted butter (8 Tbsp each) + 1 Tbsp
- ⅓ cup + 3 Tbsp heavy cream
- 8 ounces of dark chocolate chips
- 1 ounce of Mad River Distillers Vanilla Rum
- 3 ounces of white chocolate chips
- Begin by making the custard, which needs to cool for at least 4 hours. In a medium saucepan, combine one cup of milk with 1 ½ cups of heavy cream (or heavy whipping cream) and ¾ cup of superfine sugar. Heat the cream mixture over medium low heat until it is hot, but not boiling.
- While the cream mixture is heating, whisk together ¼ cup milk with ¼ cup of cornstarch in a small bowl, and set it aside.
- In a larger bowl, whisk together 2 egg yolks with 2 teaspoons of vanilla. Slowly add the hot cream mixture into this bowl, whisking as you add the cream so that it doesn’t cook the eggs. Once all of the cream mixture has combined with the egg and vanilla, pour it back into the saucepan over medium low heat.
- Slowly whisk in the milk and cornstarch to the cream mixture. Whisk continuously until the sauce thickens. Depending on whether you use heavy cream or heavy whipping cream, this may take 3-10 minutes.
- Once the cream mixture has thickened to a custard consistency, remove it from the heat and add it to a bowl to cool for 10 minutes.
- After 10 minutes, stir the custard, then place plastic wrap on top of the custard so that it is touching the surface. Using a toothpick, poke a dozen holes along the top to help the heat escape while it cools. Place the bowl in the refrigerator to cool for a minimum of four hours.
- To make your cake, first set out 2 sticks of unsalted butter so that the butter comes to room temperature. The butter should be very soft, but not melted.
- Preheat your oven to 350 degrees.
- Use a tablespoon of butter to grease the entire bottom and sides of two 9” round cake pans. Sprinkle a little flour in the bottom of the pans so that it adheres to the buttered surface. This will help prevent the cakes from sticking.
- Using a scale, weigh out 8 ounces of self-rising flour (we used King Arthur Unbleached Self-Rising Flour), then add it to a small bowl. Sift in 2 teaspoons of baking powder. Set aside.
- In a large bowl, add the 4 eggs and beat them together.
- Using the scale again, weigh out 8 ounces of granulated sugar, then add it to the large bowl with the eggs. Beat the sugar and eggs together until incorporated.
- Add the softened butter to the large bowl, and fold (do not beat) it into the mix with a spatula or wooden spoon until you have a smooth batter.
- Pour the cake batter evenly into the 2 greased and floured pans. Place them on the center rack in the oven, and bake for 20 minutes (or until a toothpick inserted in the center comes out clean).
- Once baked, remove the cakes from the oven and let them cool for about 10 minutes before carefully removing from each pan. Allow the cakes to cool completely before adding the custard.
- Once the cakes have cooled, place one of the cakes down on a plate. Top the cake with the chilled custard, spreading along the top of the cake. Spread a thinner layer of custard along the edges, so the custard doesn’t spill out the sides when you top with the 2nd layer of cake.
- Add the 2nd cake on top of the custard, so that the custard is in the center of the two cakes.
- Using a small saucepan, heat ⅓ cup of heavy cream over medium low heat. Do not bring it to a boil. Once it is warm, add 8 ounces of dark chocolate chips. Remove the pan from the heat, and stir the chocolate chips into the cream until you have a smooth chocolate ganache.
- Add 1 ounce of Mad River Distillers Vanilla Rum to the ganache, and mix it in until smooth. Pouring a little at a time, add the Vanilla Rum ganache to the center of the top cake. The ganache should pool out a little. Using a wooden spoon, carefully spread the ganache toward the edges of the cake so that just a little drips out over the sides.
- Again using a small saucepan, heat 3 tablespoons of heavy cream over medium low heat until the cream is warm, but not boiling. Once it is warm, remove the cream from the heat and stir in 3 ounces of while chocolate chips until they are fully melted and you have a white chocolate sauce.
- Pour the white chocolate sauce into a cake decorator bag. With a small decorator tip, add the white chocolate to the top of the cake by starting at the center and creating a small circle, then moving out in a circular motion until you reach the edge of the cake. You can use a toothpick to drag lines from the center of the cake out to the edge, alternating with lines from the edge of the cake to the center. However, feel free to experiment with a design of your choosing!
- You can use heavy cream or heavy whipping cream for this recipe. We used heavy whipping cream.
- For the custard, you will need to use superfine sugar. Granulated sugar and confectionary sugar are not a good substitute.
- The ganache topping in this recipe contains alcohol and is intended for adults 21+ only.
- Recipe adapted by A Family Feast
Keywords: Boston Cream Pie, Vanilla Rum Ganache, Mad River Distillers, Mad River Distillers recipes, craft spirits, Vanilla Rum