How To Make Boston Cream Parfaits
For an easy-to-make parfait, try this recipe made with yellow cake layers with Boston cream and vanilla pudding. It’s sweet with a rich chocolate taste.
Serves:
Ingredients
For the Custard:
- ½cupsugar,divided
- 2cupsmilk
- 1tspvanilla
- 4egg yolks
- 6tbspcornstarch
For the Chocolate Layer:
- ⅔cupsugar
- ⅓cupcocoa
- 3tbspcornstarch
- pinch of salt
- 2¼cupsmilk
- 1tbspbutter
For the Yellow Cake:
- ¾cupbutter
- 3eggs
- 2½cupsall-purpose flour
- 2½tspbaking powder
- ½tspsalt
- 1½cupssugar
- 2tspvanilla extract
- 1¼cupsmilk
For the Toppings:
- 2cupsheavy cream
- 1tspvanilla
- ¼cupsugar
- chocolate sauce
Instructions
-
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.
Nutrition
- Calories: 991.27kcal
- Fat: 50.37g
- Saturated Fat: 30.17g
- Trans Fat: 0.76g
- Monounsaturated Fat: 14.15g
- Polyunsaturated Fat: 2.62g
- Carbohydrates: 123.70g
- Fiber: 2.46g
- Sugar: 83.45g
- Protein: 14.56g
- Cholesterol: 280.90mg
- Sodium: 532.84mg
- Calcium: 369.11mg
- Potassium: 402.56mg
- Iron: 3.09mg
- Vitamin A: 530.87µg
- Vitamin C: 0.36mg
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!