Boston Cream Pie

Ingredients:

3 large eggs, separated

1 teaspoon vanilla extract

1/2 cup granulated sugar

pinch of salt

3/4 cup all-purpose flour

Filling:

1/2 cup granulated sugar

1/4 cup cake flour

1 1/2 cups milk

6 large egg yolks

2 teaspoons vanilla extract

pinch of salt

Glaze:

1/2 cup granulated sugar

3 tablespoons light corn syrup

2 tablespoons water

4 ounces (4 squares) semisweet chocolate, coarsely chopped

Directions:

Preheat oven to 350 degrees. Grease a 9" round cake pan. In a medium bowl, beat together 3 egg yolks and vanilla at medium speed until blended. Beat in half of sugar until very thick and pale. In another bowl, using clean, dry beaters, beat together egg whites and salt at medium speed until very soft peaks form. Gradually beat in remaining sugar until stiff, but not dry, peaks form. Fold yolk mixture into egg whites. Slowly add flour and mix in gently. Do not overmix. Pour batter into prepared pan. Bake at 350 degrees for 25 minutes or until the top springs back when lightly pressed. Loosen the cake by running a metal spatula around the sides of the pan. Invert the cake onto a wire rack. Turn cake right-side up; cool completely on rack.

While cake is cooling, prepare the filling. In a saucepan, mix together the sugar and flour. Gradually whisk in milk, then egg yolks, vanilla, and salt. Bring to a boil over medium heat; boil for 1 minute, whisking constantly. Strain through a fine sieve into a bowl. Press plastic wrap on surface. Chill for 30 minutes.

Using a serrated knife, cut the cake horizontally in half. Place the bottom layer on a serving plate. Spread evenly with the filling. Top with the remaining cake layer.

To prepare the glaze, in a saucepan, bring the sugar, corn syrup, and water to a boil over low heat, stirring constantly, until sugar has dissolved. Remove from heat. Add chocolate; let stand for 1 minute. Whisk until smooth. Gradually pour glaze over cake, allowing it to drip down the sides. Let stand until glaze sets.

Note: cream pies can spoil easily, so they must be stored in the refrigerator.