Boston Cream Parfaits Recipe

Over medium heat, combine milk and ¼ cup sugar. Bring just to a boil.

In a small bowl, whisk egg yolks with the remaining ¼ cup sugar and vanilla. Add in cornstarch until completely mixed and smooth.

Add 1 cup of the hot milk to the yolks and stir well. Pour the yolk mixture back into the pot and whisk continuously over medium heat until the mixture thickens.

Cool slightly in the pot, stir and cool completely in the fridge.

In a saucepan, combine sugar, cocoa powder, cornstarch, and salt, mix well. Add in cold milk, stir until combined.

Turn heat onto medium high stirring constantly until mixture comes to a boil.

Allow to boil for 1 minute while stirring, remove from heat and stir in butter. Cool completely stirring occasionally to avoid a skin forming.

Grease and flour a 9×13-inch pan. Preheat oven to 350 degrees F.

Bring butter and eggs to room temperature.

Combine flour, baking powder, and salt in a small bowl. Set aside.

With a mixer on medium-high, cream together the butter and sugar until light and fluffy. Add in eggs one at a time and beat in vanilla.

Beat in the flour mixture alternately with the milk just until combined. Pour into prepared pan and bake about 30 minutes or until a toothpick comes out clean. Cool completely.

Beat heavy cream on high until stiff peaks form. Add in sugar and vanilla and beat an additional 1 minute.

Cut cake into small cubes.

Add a single layer of cake to the bottom of each mason jar. Top with ¼ of the custard, another layer of cake and finally the chocolate. Repeat layers ending with chocolate.

Refrigerate 4 hours or overnight. Top with with whipped cream and drizzle with chocolate syrup before serving.