Boston Cream Pie

Custard Filling

Place milk in a pan over medium heat. Scrape in vanilla seeds and add bean too. Warm gently, then set aside for 10 minutes. Place cornflour, custard powder and caster sugar in a pan. Strain milk, discarding bean, into pan with cornflour and whisk until smooth. Add cream, then return to heat, stirring constantly, over low heat until the mixture thickens and boils. Add butter, stirring well to combine, then remove from heat and whisk in egg yolks, one at a time, until smooth. Refrigerate overnight.

Cake

1 cups self raising flour

90g butter
1 teaspoon vanilla seed paste
½ cup of sugar
2 eggs
2 Tablespoons of milk

Preheat oven to 180. Line eight muffin pan holes with paper cases. Cream together butter and sugar. Add vanilla and eggs, beat until thick and glossy. Sift in flour and add milk. Beat until smooth and creamy. Pour into a lined baking tin. Bake at 180 for 15 – 20 Minutes. Remove from oven and allow to cool completely. Cut in half across the middle.

Chocolate Glaze

250g dark cooking chocolate, chopped
1/3 cup cream

Combine chocolate and cream in a heatproof bowl over a saucepan of simmering water. Stir with a metal spoon until smooth. Remove bowl from heat. Set aside at room temperature to cool, stirring occasionally, until ganache is thick and spreadable.

Assembly:

Sandwich a thick layer of the custard filling in between the two layers of cake then gently smooth the chocolate ganache over the top taking care not to allow it to run down the sides. Serve.