Recipes · American · Cakes
Boston Cream Pie
One serving has 480 kcal and 10 g protein, and at least a fifth of a woman's daily need of selenium (42%), phosphorus (40%), choline (38%), riboflavin (36%), cobalamin (32%) and copper (30%). Ready in 76 minutes.
- Preparation: 50 min
- Cooking: 26 min
- Makes: 1 serving (190 g)
- Difficulty: Hard
- Diets: Vegetarian
- Contains: alcohol, dairy, egg, gluten
Ingredients
- 19 g Flour, all-purpose
- 32 g Sugar
- 25 g Eggs, whole, raw
- 8 g Butter, unsalted
- 0.8 g Baking powder
- 68 g Milk, whole
- 1 g Vanilla extract
- 9 g Egg yolks, raw
- 5 g Cornstarch
- 11 g Chocolate, dark
- 8 g Cream, heavy
- 3 g Corn syrup
Method
- Beat the eggs with half of the sugar until pale and thick, then sift in the flour and baking powder and fold in gently.
- Fold in the melted butter and warm milk with half the vanilla, pour into a greased round pan, and bake at 175°C (350°F) for 20-25 minutes; cool, then split into two layers.
- Whisk the egg yolks with the remaining sugar and the cornstarch, then gradually whisk in the remaining hot milk.
- Return the mixture to the pan and cook over medium heat, whisking constantly, until it thickens into a custard, 3-4 minutes; stir in the remaining vanilla and chill.
- Sandwich the two cooled cake layers together with the pastry cream.
- Melt the dark chocolate with the cream and corn syrup, pour over the top of the cake, and let it drip down the sides.
- Chill for 30 minutes to set the glaze before slicing. Makes 1 slice; multiply the ingredients by 8 for a whole cake.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 480 kcal | 23% |
| Carbohydrates | 62.7 g | |
| Water | 93.7 mL | |
| Fiber | 1.8 g | 6% |
| Protein | 9.8 g | 21% |
| Tryptophan | 0.12 g | |
| Threonine | 0.36 g | |
| Isoleucine | 0.44 g | |
| Leucine | 0.76 g | |
| Lysine | 0.58 g | |
| Methionine | 0.23 g | |
| Cystine | 0.15 g | |
| Phenylalanine | 0.46 g | |
| Tyrosine | 0.37 g | |
| Valine | 0.54 g | |
| Histidine | 0.23 g | |
| Fat | 21.2 g | |
| Monounsaturated | 6.5 g | |
| Polyunsaturated | 1.6 g | |
| Docosahexaenoic Acid (DHA) | 0.02 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 1.3 g | |
| Saturated | 11.5 g | |
| Trans-Fats | 0.11 g | |
| Cholesterol | 224 mg | |
| Calcium | 180 mg | 18% |
| Copper | 0.27 mg | 30% |
| Iron | 3 mg | 17% |
| Magnesium | 40.8 mg | 13% |
| Manganese | 0.37 mg | 21% |
| Phosphorus | 283 mg | 40% |
| Potassium | 245 mg | 5% |
| Selenium | 23.1 µg | 42% |
| Sodium | 141 mg | |
| Zinc | 1.3 mg | 17% |
| Thiamin (vitamin B1) | 0.21 mg | 19% |
| Riboflavin (vitamin B2) | 0.4 mg | 36% |
| Niacin (vitamin B3) | 1.3 mg | 10% |
| Pantothenic acid (vitamin B5) | 1.1 mg | 22% |
| Pyridoxine (vitamin B6) | 0.11 mg | 8% |
| Folate (vitamin B9) | 63.6 µg | 16% |
| Cobalamin (vitamin B12) | 0.76 µg | 32% |
| Choline | 160 mg | 38% |
| Vitamin A | 193 µg | 28% |
| Vitamin C | 0.05 mg | 0% |
| Vitamin D (D2 + D3) | 79.8 IU | 13% |
| Vitamin E | 0.91 mg | 6% |
| Vitamin K | 2 µg | 2% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.5 kg CO2e a serving: higher than most breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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