It is another month and another Daring Bakers' Challenge. This month it is a version of Boston Cream Pie as selected by Mary of Alpineberry. It is a cream pie with the "crust" on the top versus a top and bottom snuggled around lovely a lovely cream custard. The custard went together quite quickly as I was simultaneously helping one child with a report and the other with science and stirring! It was much faster than the whole milk, flour and sugar method. I was hesitant about the corn starch but it worked out into a 'lighter' (as light as 3 cups of heavy cream can be!) style custard. My biggest challenge by far was what the heck to bake the chiffon cakes in? At the time, I owned 4 small custard cups that I use for gravy on the side for my kids (I did end up using a few of the small cups so I could make mini Bostini's for my kids lunches). I dropped by Sur la Table and found some custard cups for $10 apiece - way too expensive. I ended up with 8 10-inch Pyrex glass cups but I didn't want 16 of the things. In the end I used the custard cups for the custard and found pot pie disposable tins for the cakes and they worked out perfectly. Another interesting tidbit - I did a google search on custard cups and came up with an article from the San Francisco Chronicle featuring this recipe dated on 5 Oct. I wondered if this was a coincidence?
I didn't know if this custard filmed over and I didn't want to chance it.
Bostinis for the kiddies. They will feel special opening these having these as a treat.
Will I make this again?
I will try making this again especially since I enjoy the flavors of orange and chocolate but when the orange harvest is in full swing. My oranges were a little sour and it shows through in the cake. I should have compensated with extra sugar.
If you dare to bake this find the recipe here at Alpineberry.