Wicked Good Boston Cream Pie

Ingredients

• 2 cups half and half
• 6 large egg yolks
• ½ cup sugar
• Pinch of table salt
• ¼ cup flour
• 4 tablespoons cold unsalted butter, cut into 4 pieces
• 1 ½ teaspoons vanilla extract
• 1 ½ cups flour
• 1 ½ teaspoons baking powder
• ¾ teaspoon salt
• ¾ cup whole milk
• 6 tablespoons unsalted butter
• 1 ½ teaspoons vanilla extract
• 3 large eggs
• 1 ½ cups sugar
• ½ cup heavy cream
• 2 tablespoons light corn syrup
• 4 ounces bittersweet chocolate, chopped fine

Directions

1. For the pastry cream: heat half and half in a medium saucepan over medium heat until just simmering. Meanwhile, whisk yolks, sugar and salt in a medium bowl until smooth. Add flour to the yolk mixture and whisk until incorporated.
2. Remove half and half from heat and, whisking constantly, slowly add ½ cup of the yolk mixture to the half and half in the saucepan.
3. Return saucepan to medium heat and cook, whisking constantly, until mixture thickens slightly, about 1 minute. Reduce heat to medium-low and continue to simmer, whisking constantly, 8 minutes. Increase heat to medium and cook, whisking vigorously, until bubbles burst on the surface, 1-2 minutes.
4. Remove saucepan from heat; whisk in butter and vanilla until butter is melted and incorporated. Strain pastry cream through a fine mesh strainer set over a medium bowl. Press lightly greased wax paper directly on the surface and refrigerate until set, at least 2 hours and up to 24 hours.
5. For the cake: adjust oven rack to middle position and preheat oven to 325 degrees. Lightly grease two 9 inch round cake pans with nonstick cooking spray and line with parchment. Whisk flour, baking powder, and salt together in a medium bowl. Heat milk and butter until butter is melted; remove from heat, add vanilla and cover to keep warm.
6. In a stand mixer fitted with the whisk attachment, whip eggs and sugar at high speed until light and airy, about 5 minutes. Remove mixer bowl from stand. Add the hot milk mixture and whisk by hand until incorporated. Add the dry ingredients and whisk until incorporated.
7. Working quickly, divide batter evenly between the prepared pans. Bake until tops are light brown and a toothpick inserted in the center of the cakes comes out clean, 20-22 minutes. Transfer cakes to a wire rack and cool completely in the pan, about 2 hours. Run a small plastic knife around the edge of the pans, then invert cakes onto the wire rack. Remove parchment then re-invert cakes.
8. To assemble: place one cake round on a large plate. Whisk pastry cream briefly, then spoon onto the center of the cake. Using an offset spatula, spread evenly to the cake edge. Place second layer on the pastry cream, bottom side up, making sure layers line up properly. Refrigerate cake while preparing the glaze.
9. For the glaze: bring cream and corn syrup to a simmer in a small saucepan or microwave. Remove from heat and add chocolate. Whisk gently until smooth, 30 seconds. Let stand, whisking occasionally, until thickened slightly, about 5 minutes.
10. Pour glaze onto the center of the cake. Use an offset spatula to spread glaze to the edge of the cake, letting excess drop decoratively down the sides. Chill for at least 3 hours before slicing.