Pie Or Cake?

I've been on a pie kick lately and I'm not sure why. Maybe because they're so versatile and can be sweet or savory, and can be served at any meal. Or maybe it's because they can be the meal and the dessert? I'm not sure, but I've been going through my cookbooks and bookmarking pies left and right. I hope you don't get tired of them because it seems that 2012 is the year of the pie. Move over layer cake! Did I just say that?

This month The Cake Slice Bakers chose to make Boston Cream Pie. I realize it's not actually a pie, but a cake, but who cares when you have vanilla cake sandwiched with thick pastry cream and topped with velvety chocolate ganache? I almost made this for my Pie Party, but I ran out of time so I made it for our Super Bowl get together. Classy right? Picture it- Spicy Buffalo Wings, Chips and Queso, Baked Corndogs, Veggies with Dip, Sausage and Pepperoni Pizza Puffs and Boston Cream Pie on a Pedestal. haha! It's a little contradictory but it's never a bad time to eat cake. Or pie. Which is it?

This cake is not hard to make, but you have to plan ahead when making it. It's a little laborious and time consuming, but it's rather simple as long as you read and follow the directions. Just be sure to make the custard ahead of time and have it well chilled so when you're ready to assemble this cake you're not having to wait on the filling. Now I'd love to say that this cake was a dream come true but to be honest I thought the actually sponge cake was a little dry. The filling and the topping were great though and I'd make those components again but I'd try a different recipe for the cake. I thought it dried out because I made it the night before but some of the other Cake Slice Bakers had the same issue. Keep that in mind if you give this recipe a try. If nothing else you'll end up with a very pretty dessert. And who doesn't love pretty?

Boston Cream Pie adapted from The Cake Book

Printer Friendly Version

• 1 recipe Vanilla Custard Filling (make and chill prior to baking the cake)
• 1 recipe Hot Milk Sponge Cake
• 1 recipe Chocolate Glaze

For The Vanilla Custard Filling:

• 3 large egg yolks
• 1/4 cup granulated sugar
• 2 Tablespoons cornstarch
• 1 cup whole milk
• 1 Tablespoon unsalted butter
• 1 teaspoon vanilla extract
• 1/4 cup heavy cream

In a medium bowl, whisk together the yolks, sugar and the cornstarch, set aside.

In a medium saucepan, bring the milk to a gentle boil. Remove the pan from the heat and whisk about 1/3 cup of the hot milk into the yolk mixture. Return the entire mixture to the saucepan, place over medium-high heat, and bring to a boil, whisking constantly, for 1 minute. Remove the pan from the heat, scrape the bottom of the pan with a spatula, and whisk until smooth. Whisk in the butter until melted.

Immediately strain the custard through a fine-mesh sieve into a medium bowl. Whisk in the vanilla extract. Cover the surface of the custard with plastic wrap, and let cool to room temperature, then refrigerate for two hours, or until well chilled.

Just before assembling the cake, transfer the custard filling to the bowl of an electric mixer. Add 1/4 cup heavy cream and using the whisk attachment, beat the mixture at high speed until it is light and forms soft peaks, about 1 minute.

For The Hot Milk Sponge Cake:

• 1 1/2 cups sifted cake flour
• 1 1/4 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup whole milk
• 4 Tablespoons unsalted butter, cut into tablespoons
• 3 large eggs, at room temperature
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract

Position a rack in the center on the oven and preheat the oven to 350 degrees F. Grease the bottom and sides of a 9-inch cake pan. Dust pan with flour.

Sift together the cake flour, baking powder, and salt two times. Set aside.

In a small saucepan, combine the milk and butter and heat over medium heat just until the butter is melted. Remove the pan from the heat and set aside.

In a bowl of an electric mixer, using the whisk attachment, beat the eggs at high speed until blended, about 1 minute. Gradually add the sugar and vanilla extract and beat until pale and tripled in volume, about 6 minutes.

Sift one-third of the flour mixture over the egg mixture and gently fold it in with a rubber spatula. Repeat with the remaining flour mixture in two more additions.

Reheat the milk mixture to just under a boil. Add it all at once to the egg mixture and gently fold it in. Scrape the batter into the prepared pan.

Bake the cake for 20-25 minutes, until it springs back when lightly touched and a cake tester inserted into the center comes out clean. Cool the cake in the pan on a wire rack for 10 minutes.

Run a paring knife around the edge of the pan and invert the cake onto the wire rack. Reinvert the cake, so that it is right side up.

For The Chocolate Glaze:

• 3 ounces semi-sweet or bittersweet chocolate, finely chopped
• 1/2 cup heavy cream
• 1/2 teaspoon vanilla extract

In a small saucepan, bring the cream to a boil. Remove from the heat and add the chocolate to the pan. Stir until the chocolate is completely melted and the glaze is smooth. Stir in the vanilla extract. Transfer the glaze to a small bowl. Cover the surface of the glaze with a piece of plastic wrap and let cool for about 10 minutes before using.

Assemble The Cake: Using a long serrated knife, cut the cake horizontally in half to make 2 layers.

Save the smooth bottom layer for the top of the cake, and place the remaining cake layer cut side up on a serving plate. Scrape the filling onto the layer and, using a small offset metal spatula, spread it into an even layer. Top with the other cake layer, cut side down.

Glaze The Cake: Pour the warm glaze over the top of the cake, allowing some of it to drizzle down the sides. Serve the cake immediately, or refrigerate.

Store in the refrigerator in a covered container for up to a day. Bring to room temperature before serving.

I've been getting emails and comments asking where Hayden is. You guys are funny! Here he is with his daddy looking at himself in the mirror. He looks at himself, smirks at the good looking boy staring back at him then starts giggling. When he's feeling grumpy, this cheers him up everytime. Maybe he's laughing at his momma, because I like to sing to Michael Jackson's "Man In The Mirror" to him when he does this, except I sing "I'm looking at the boy in the mirror". :-) I wish you all could just hear his laugh. It's the best sound in the world.

The Blame Game

Last Tuesday I had dinner at a friend's house and brought this coconut milk-cream cheese flan over for dessert. The very next day I had to do my glucose test at my OB's office to check for gestational diabetes. If you've never had to have a glucose test, consider yourself lucky. It involves drinking a sickly sweet orange beverage, that tastes like a cross between flat orange soda and orange Gatorade, then you wait an hour and they take your blood. A couple days later I found out that I failed my test by 2 lousy points! You have to score a 135 or lower and I scored a 137. I'm putting the blame on this sweet sticky flan :-)

Because I failed the first glucose test, I had to do do another test this morning, only it took close to 4 hours to complete and they took my blood 4 separate times, every hour on the hour. I had to do the test while fasting and was starving since I hadn't eaten in 15 hours. NOTE: Don't deprive a pregnant women of food and beverage. It's not pretty. After that I had to go to my OB to get a shot, so I was poked 5 times within a matter of hours. But it's over now, I survived and I got a delicious lunch afterwards and a long nap after that. If it sounds like I'm complaining, I am. hee hee! But I'm entitled to that every once in a while.

So, onto this flan. It's made with coconut milk and cream of coconut, but surprisingly didn't taste at all like coconut, just caramel. It also has cream cheese in it that makes it extra creamy and firm. The end product was more like a cheesecake with a baked caramel sticky syrup on top- cheesecake in texture, and flan in taste. I thought it was good, but not at all what I was expecting. My older brother is a flan lover- he'll go to a restaurant and order 3-4 servings for dessert. I saved a big hunk of this for him and while he ate it and seemed to like it, the first thing he said was "this tastes like cheesecake". So decide for yourself if you want to make this, but don't eat it before you go in for a glucose test.

Coconut Milk-Cream Cheese Flan from Sticky, Chewy, Messy, Gooey

Printer Friendly Version

For the Caramel:

• 1 cup sugar
• 2 tablespoons water
• 1/2 teaspoon fresh lemon juice

For the Custard:

• 16-ounces cream cheese, room temp
• 1 cup canned coconut milk
• 1/2 cup cream of coconut
• 1 can (14 ounces) sweetened condensed milk
• 7 large eggs
• 1/2 teaspoon pure vanilla extract
• Boiling water as needed

To make the caramel: Combine the sugar, water, and lemon juice in a large, heavy-bottomed saucepan over medium heat. Cook, gently swirling the pan occasionally, until the sugar dissolves and starts to turn color. Increase the heat to high and boil until the syrup turns to a deep amber color, 3 to 5 minutes. If the mixture gets too brown it will start to smoke and smell burned and the caramel will be ruined, forcing you to discard the mess and start again. Once you begin making the caramel, do not leave the pot! Caramel can go from perfection to disaster in just seconds.

Immediately pour the caramel into a 9-inch cake pan, swirl to completely coat the bottom and halfway up the sides of the pan, and set aside. WARNING: Caramel will be extremely HOT. Thus it will cause the pan to become very hot as well. If necessary use an oven mitt so you don't burn yourself.

To make the custard: In a blender or food processor, combine all the custard ingredients (except the boiling water) and blend or pulse at low speed just until smooth and combined. Strain the custard through a fine-mesh sieve into the caramel-lined pan. (Not all of my custard fit into the cake pan. My pan was completely full to the top and had to bake a smaller ramekin of the custard separately).

Position the rack in the middle of the oven and preheat to 300°F. Place the cake pan in a larger roasting pan and place the roasting pan on the oven rack. Pour boiling water into the roasting pan until it reaches halfway up the sides of the cake pan. Cover the roasting pan with aluminum foil, piercing the foil in several places to allow steam to escape. Bake until the flan is firm to the touch in the center and doesn't jiggle when the pan is moved, 50 to 60 minutes. (Mine took 1 hour and 30 minutes to cook all the way through).

Transfer the flan from the water bath to a wire rack and let cool. When completely cool, cover with plastic wrap and refrigerate until very cold, preferably overnight.

To unmold: Run a table knife carefully around the edges of the pan, pressing it against the side of the pan to loosen the flan but avoiding cutting into the custard. Hold a serving platter (one large enough to hold the lovely, golden sauce) over the top of the flan and invert. Shake the pan gently to release the custard. Remove the pan and let the caramel sauce flow around the sides of the flan and pool around the edges of the serving plate. Serve immediately.

Serves 8-10

How 'bout a sunset kissed slice o' flan?