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Serves 8-10
Ingredients for Boston Créme
2 2/3 cups of heavy cream
6 egg yolks
2/3 cup of sugar
1/8 teaspoon of salt
2 tablespoons & 2 teaspoons of cornstarch
4 tablespoons of cold, unsalted butter, cut into 4 pieces
1 tablespoon of vanilla extract
Directions for Boston Créme
1. Heat cream in a saucepan over medium heat to simmering. Stir occasionally. In a large bowl whisk egg yolks, sugar, and salt. Add cornstarch and whisk until the mixture is yellow and thick, about 15 seconds.
When the cream has reached a full simmer, slowly whisk it into the yolk mixture. Return this back to the saucepan and cook over medium heat, whisking constantly until thick and glossy for about 1 1/2 minutes. Off heat, whisk in butter and vanilla. Transfer the créme to a bowl and press plastic wrap onto the surface. Refrigerate for at least 2 hours, up to 2 days.
Ingredients for Double Chocolate Pudding
1 1/2 cup of sugar
1/3 cup of cornstarch
1/2 teaspoon of salt
3 cups of whole milk
3/4 cup of semi-sweet chocolate
2 1oz squares unsweet/baker's chocolate
4 egg yolks, beaten
1 teaspoon of vanilla extract
Directions for Double Chocolate Pudding
1. Combine sugar, salt, and cornstarch in a saucepan. Stir in milk gradually. Add all the chocolate and cook on medium heat, stirring constantly. Bring mixture to a boil for about a minute while still stirring.
Whisk egg yolks into the chocolate mixture. Continue to heat on medium and stir constantly for a minute longer. Remove form heat and mix in vanilla. Transfer pudding to a bowl and press plastic wrap onto the surface. Refrigerate for at least 4 hours, up to 2 days.
Ingredients for Chantilly Cream
1 cup of confectioners sugar
1 cup of heavy cream
1 teaspoon of vanilla extract
Directions for Chantilly Cream
1. In a food processor or blender add the ingredients. Pulse mixture every 5 seconds for 10 seconds. Do not allow the machine to continuously run or you will create butter.
2. Continue to pulse this mixture until it starts to fluff up. Continue this process for an additional 5 to 10 minutes for desired consistency. Transfer into a container and refrigerate for 4 hours before using.
Assembly Directions
* Remove the plastic wrap form both the pudding and the créme. In a large bowl or trifle dish layer the créme and pudding as you desire
* Top with Chantilly cream and keep chilled before serving.
Notes:
Plastic wrap is used on the créme and pudding to prevent a skin from forming when it cools. It is important that plastic wrap is used to prevent the skin from forming, or the substances will not spread easily.
* For people who have an aversion to alcohol in their food, leave out vanilla extract and substitute vanilla sugar. To make vanilla sugar, take two vanilla bean pods and cut them open. In a large airtight container put all your normal sugar (confectioners sugar needs to be separate). Scrape the seeds of the pods into the sugar and fold the seeds in well. Bury the seed pods in this sugar and allow the sugar to sit undisturbed for at least 1 week.
* Be careful when making the creme. If heated too much the fats will separate. If this happens, before you cover it with plastic wrap, vigorously whisk the mixture and then apply plastic wrap.
* Chantilly Cream is just an exotic name for vanilla flavored whipped cream. For an additional kick, add one drop of almond extract when preparing.
Ingredients for Boston Créme
2 2/3 cups of heavy cream
6 egg yolks
2/3 cup of sugar
1/8 teaspoon of salt
2 tablespoons & 2 teaspoons of cornstarch
4 tablespoons of cold, unsalted butter, cut into 4 pieces
1 tablespoon of vanilla extract
Directions for Boston Créme
1. Heat cream in a saucepan over medium heat to simmering. Stir occasionally. In a large bowl whisk egg yolks, sugar, and salt. Add cornstarch and whisk until the mixture is yellow and thick, about 15 seconds.
When the cream has reached a full simmer, slowly whisk it into the yolk mixture. Return this back to the saucepan and cook over medium heat, whisking constantly until thick and glossy for about 1 1/2 minutes. Off heat, whisk in butter and vanilla. Transfer the créme to a bowl and press plastic wrap onto the surface. Refrigerate for at least 2 hours, up to 2 days.
Ingredients for Double Chocolate Pudding
1 1/2 cup of sugar
1/3 cup of cornstarch
1/2 teaspoon of salt
3 cups of whole milk
3/4 cup of semi-sweet chocolate
2 1oz squares unsweet/baker's chocolate
4 egg yolks, beaten
1 teaspoon of vanilla extract
Directions for Double Chocolate Pudding
1. Combine sugar, salt, and cornstarch in a saucepan. Stir in milk gradually. Add all the chocolate and cook on medium heat, stirring constantly. Bring mixture to a boil for about a minute while still stirring.
Whisk egg yolks into the chocolate mixture. Continue to heat on medium and stir constantly for a minute longer. Remove form heat and mix in vanilla. Transfer pudding to a bowl and press plastic wrap onto the surface. Refrigerate for at least 4 hours, up to 2 days.
Ingredients for Chantilly Cream
1 cup of confectioners sugar
1 cup of heavy cream
1 teaspoon of vanilla extract
Directions for Chantilly Cream
1. In a food processor or blender add the ingredients. Pulse mixture every 5 seconds for 10 seconds. Do not allow the machine to continuously run or you will create butter.
2. Continue to pulse this mixture until it starts to fluff up. Continue this process for an additional 5 to 10 minutes for desired consistency. Transfer into a container and refrigerate for 4 hours before using.
Assembly Directions
* Remove the plastic wrap form both the pudding and the créme. In a large bowl or trifle dish layer the créme and pudding as you desire
* Top with Chantilly cream and keep chilled before serving.
Notes:
Plastic wrap is used on the créme and pudding to prevent a skin from forming when it cools. It is important that plastic wrap is used to prevent the skin from forming, or the substances will not spread easily.
* For people who have an aversion to alcohol in their food, leave out vanilla extract and substitute vanilla sugar. To make vanilla sugar, take two vanilla bean pods and cut them open. In a large airtight container put all your normal sugar (confectioners sugar needs to be separate). Scrape the seeds of the pods into the sugar and fold the seeds in well. Bury the seed pods in this sugar and allow the sugar to sit undisturbed for at least 1 week.
* Be careful when making the creme. If heated too much the fats will separate. If this happens, before you cover it with plastic wrap, vigorously whisk the mixture and then apply plastic wrap.
* Chantilly Cream is just an exotic name for vanilla flavored whipped cream. For an additional kick, add one drop of almond extract when preparing.
