DROWNING IN A PUDDLE OF CUSTARD.

Does anyone dare to pull me out? Is it Daring Bakers time again? Yes, I'm afraid so and what begins as a mere puddle here becomes a sea out in the blogosphere. Mary at Alpineberry is responsible for the eggy-fest that is our challenge this month (there's a whole lot of tired hens out there). Her favourite dessert at Scala's Bistro in San Francisco is Bostini Cream Pie (yes Bostini not Boston) and she just had to go and find the recipe. There are now a whole lot of happy bakers who are glad she did.

Time was when I would wax lyrical about each stage of the baking process of our challenges but as there are now a squillion of us (give or take a kazillion) I won't keep you. Needless to say I left mine until yesterday and my willing guinea pigs were Val and her two boys. The elements of the dessert are a velvet custard topped with a light and airy orange chiffon cake, liberally doused with a glossy chocolate glaze. The boys had their cakes on dry land with just a little chocolate while the rest of us had our heads deep in our bowls until we were done.

My favourite layer was the custard but all three worked harmoniously together giving you a restaurant quality dessert perfect for schmoozing your dinner guests. Though not exactly something you throw together at the last minute, if you have a couple of hours (and the vast majority of your bowls, pots and spatulas) to concentrate on the custard and cakes they can be left ready and waiting for their mirror finish just before serving.

This is the direction you need to go in to see the rest of the Bostinis, just don't forget to come up for air.

Bostini Cream Pie
(from Donna Scala & Kurtis Baguley of Bistro Don Giovanni and Scala's Bistro)
(makes 8 generous servings)

INGREDIENTS:

Custard (Pastry Cream)
3/4 cup whole milk
2 3/4 tablespoons cornstarch
1 whole egg, beaten
9 egg yolks, beaten
3 3/4 cups heavy whipping cream
1/2 vanilla bean (or 1 tsp pure vanilla extract)
1/2 cup + 1 tablespoon sugar

Chiffon Cake
1 1/2 cups cake flour
3/4 cup superfine sugar
1 1/3 teaspoons baking powder
1/3 teaspoon salt
1/3 cup canola oil
1/3 cup beaten egg yolks (3 to 4 yolks)
3/4 cup fresh orange juice
1 1/2 tablespoons grated orange zest
1 teaspoon pure vanilla extract
1 cup egg whites (about 8 large)
1 teaspoon cream of tartar

Chocolate Glaze
8 ounces semi or bittersweet chocolate
8 ounces unsalted butter

INSTRUCTIONS

To prepare the custard (pastry cream):
Combine the milk and cornstarch in a bowl; blend until smooth. Whisk in the whole egg and yolks, beating until smooth. Combine the cream, vanilla bean and sugar in a saucepan and carefully bring to a boil. When the mixture just boils, whisk a ladleful into the egg mixture to temper it, then whisk this back into the cream mixture. Cook, stirring constantly, until the mixture is thick enough to coat the back of a spoon. Strain the custard and pour into 8 large custard cups. Refrigerate to chill.

To prepare the chiffon cakes:
Preheat the oven to 325°F. Spray 8 molds with nonstick cooking spray. You may use 7-ounce custard cups, ovenproof wide mugs or even large foil cups. Whatever you use should be the same size as the custard cups.

Sift the cake flour, sugar, baking powder and salt into a large bowl. Add the oil, egg yolks, orange juice, zest and vanilla. Stir until smooth, but do not overbeat.

Beat the egg whites until frothy. Add the cream of tartar and beat until soft peaks form. Gently fold the beaten whites into the orange batter. Fill the sprayed molds nearly to the top with the batter.

Bake approximately 25 minutes, until the cakes bounce back when lightly pressed with your fingertip. Do not overbake. Remove from the oven and let cool on a wire rack. When completely cool, remove the cakes from the molds. Cover the cakes to keep them moist.

To prepare the glaze:
Chop the chocolate into small pieces. Place the butter in a saucepan and heat until it is just about to bubble. Remove from the heat; add the chocolate and stir to melt. Pour through a strainer and keep warm.

To assemble:
Cut a thin slice from the top of each cake to create a flat surface. Place a cake flat-side down on top of each custard. Cover the tops with warm chocolate glaze. Serve immediately.

Note: I got 12 regular sized muffin shaped baby-cakes and 1 x 8 inch cake from this recipe.

Comments

[brilynn]

Save yourself from drowning in custard by turning leftovers into ice cream... that's what I did, so tasty! Well done on the challenge, I left it until the last minute too...

[Lisa]

Stupendous! Magnificent! I MISS YOU! And I'll have you know it's ELEVENTY SQUILLION!

heeee!

Gorgeous lil bostinis.. come up for air once in a while - I hear custard is hard to get outta your ears. :P

Hugs & smoochies!
xoxo

[Carrie]

My favorite layer was the custard as well. Yum!

[Val]

Lucky me was so lucky to have one of these babies last night. Light and fluffy, rich and dangerous but overall yummy. And that was after spaghetti and meatballs and salad and and... Laura is the ultimate culinary Goddess!
Val

[Baking Soda]

Gadfry! I wish I had thought of that when my new hairdresser ruined my hair! I bet I could use some as straightener!
Love your pics!

[Deborah]

Yours is gorgeous!! I loved the custard the most as well.

[Jenny]

Do you need an orange chiffon raft to pull you out? Or just a bigger spoon? :-)
Nice work!

[Belinda]

Lovely photos! I don't think I'd like to drown in custard, since I'm not a fan, but the chocolate glaze is another story! :-) Your Bostinis really turned out pretty.

[Anh]

beautiful! Nice job!

[Annemarie]

All your bostini bits look great, as does the final product. I agree about the sea of custard but if you are going to drown it's a lovely way to go (besides, eating all that cream and all those eggs would kill you sooner or later anyway).

[Maryann@FindingLaDolceVita]

I liked the custard best also. Very funny comment you left on my blog. It exploded on my end. Thanks :)

[Laurie]

Your pictures are fabulous! great job!

[abby]

i'm another fan of the custard and yours is such a wonderful colour

[Mary]

I feel a little guilty about overworking all the hens out there. But I guess I should apologize to the cows for all that cream too! =) Very nice job on your Bostinis.

[Ivonne]

Bravissima! The photos are gorgeous. My favourite is the one with the spoon and the custard. Beautiful bostinis!

[April]

Beautiful Bostini!

[Tanna]

Come up for air and take a 6 mile walk it off time! Yes, I'd think there are some very tired hens out there. Shall we give them a rest next month.
Beautiful Bostini Laura!

[breadchick]

Now that is an ocean I'm happy to go swimming in!!! I love the huge puddle with the awesome cake in the middle! Great job this month and glad you could find the time to bake with us.

[Anne]

such a beautiful post and lovely little bostini's :)

[Kelly-Jane]

Oh they look fab! Your custard is so golden =) Well done.

[Valerie]

Definitely a VERY appropriate title for this challenge. You did an excellent job!

[lorraine@italianfoodies]

Fab pics Laura- looks devine!!

[Sheltie Girl]

Your Bostinis turned out beautifully. I probably should have served my kids just the cake and chocolate glaze, but they were game to try the whole thing. In the end they only liked the chocolate sauce.

Natalie @ Gluten A Go Go

[veron]

I just love the creaminiess and color of your custard- makes the whole thing more delectable. Gorgeous bostini!

[Jen Yu]

Is it too forward of me to say that I think you have lovely custard? :) The whole ensemble looks awesome and I really like your photos! Great job.