Ingredients:

For the Sponge Cake:

• 1 cup all-purpose flour

• 1 teaspoon baking powder

• 1/4 teaspoon salt

• 4 large eggs, room temperature

• 1 cup granulated sugar

• 1/2 cup whole milk

• 2 tablespoons unsalted butter, melted

• 1 teaspoon vanilla extract

For the Vanilla Custard Filling:

• 2 cups whole milk

• 1/2 cup granulated sugar

• 4 large egg yolks

• 1/4 cup cornstarch

• 1/4 teaspoon salt

• 1 teaspoon vanilla extract

For the Chocolate Glaze:

• 1/2 cup heavy cream

• 4 ounces semisweet chocolate, chopped

• 1 tablespoon light corn syrup

Instructions:

1. Prepare the Sponge Cake:

   • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

   • In a medium bowl, sift together the flour, baking powder, and salt. Set aside.

   • In a large mixing bowl, beat the eggs and sugar together with an electric mixer until thick and pale in color, about 5 minutes.

   • Stir in the milk, melted butter, and vanilla extract until well combined.

   • Gradually fold in the dry ingredients until just incorporated.

   • Divide the batter evenly between the prepared cake pans.

   • Bake for 20-25 minutes, or until the cakes are golden and a toothpick inserted into the center comes out clean.

   • Remove from the oven and let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

2. Prepare the Vanilla Custard Filling:

   • In a medium saucepan, heat the milk over medium heat until steaming but not boiling.

   • In a separate bowl, whisk together the sugar, egg yolks, cornstarch, and salt until smooth and pale in color.

   • Gradually pour the hot milk into the egg mixture, whisking constantly to prevent curdling.

   • Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thickened.

   • Remove from the heat and stir in the vanilla extract.

   • Transfer the custard to a bowl and press plastic wrap directly onto the surface to prevent a skin from forming.

   • Refrigerate until completely chilled, at least 2 hours.

3. Assemble the Boston Cream Pie:

   • Once the cakes and custard are cooled, place one cake layer on a serving plate.

   • Spread the chilled custard evenly over the top of the cake layer.

   • Top with the second cake layer, pressing down gently to secure.

   • Prepare the chocolate glaze by heating the heavy cream in a small saucepan until steaming but not boiling.

   • Remove from the heat and add the chopped chocolate and corn syrup. Let it sit for 1 minute, then stir until smooth and glossy.

   • Pour the glaze over the top of the assembled cake, allowing it to drip down the sides.

   • Refrigerate the cake for at least 1 hour to allow the glaze to set.

   • Slice and serve chilled, and enjoy this iconic Boston Cream Pie!

This classic dessert is a delightful combination of light sponge cake, creamy custard filling, and rich chocolate glaze, making it a beloved treat for any occasion.