Actual cooking time: 1 hourPreparation: 2 daysIngredients:For the cake:1. 4 eggs2. 1 1/4 cup flour3. 1 1/4 cup sugar4. 2 cups milk5. 2 tbsp unsalted butter5. 1 1/4 tsp baking powder6. 2 tsp vanilla essenceFor the filling:1. 4 egg yolks2.
Sugar (I forget how much)3. 3 tbsp cornflour4. 2 tsp vanilla essence5. 2 cups milkFor the glaze:1. Chocolate - lots.2.
Cream - even more.Equipment required:1. An oven2. Something to heat things on3. Kindhearted friends who will lend you their mothers' cake tins, sieves and measuring equipment.Procedure:
1. Plan ahead for days to the point of obsession to make sure you know exactly what you have to get. Go shopping for ingredients the day before, forget the butter.
2. Wake up, swear at yourself for forgetting the butter. Borrow the hostel kitchen's keys from the mess secretary. Laugh at the sign that tells you to return them in 4 hours because everyone knows you will take three times as long.
3. Haunt the corridors like a spectre by daylight to borrow a baking tin before everyone leaves for class. Borrow tin, realise that your measuring cups still haven't arrived. Swear again.
4. Walk to friend's house, borrow measuring equipment and sieve. Stop to check your mail, buy butter, return to hostel.
5. Carry ingredients down, open kitchen. Experience a moment of dismay because (a) it's small (b) there is no cooking range, only a hotplate and (c) because there's no source of running water in the room.
6. Realise (c) is not too much of a problem because of the bathroom next door. Experience another moment of dismay when you realise that the only vessels in the kitchen are a few ladles, a wok, a non-stick pan and a sauce pan, and you will have to whisk your eggs with a knife.
7. Arrange ingredients. Switch on the electric oven, to preheat. Switch it off again when you realise the hotplate uses the same plug and you can only use one at a time - a realisation that dawns simultaneously with a knocking sound that seems to come from the oven.
8. Prepare creme filling, stirring constantly. As it cooks, hope and pray that the recipe really does require that it turn into a glutinous tumour-like mass. Take off the heat. Taste. Taste again.
9. Let it cool and transfer to another container, refrigerate. Wash saucepan.
10. Prepare cake batter in wok, whisking eggs and sugar together with a ladle. Substitute knife for ladle because there is no fork to be found this side of the veil. Impale yourself on the knife while rinsing. Swear again.
11. Heat milk and butter, add to egg mixture while praying that it will not congeal. Be glad when it doesn't. Add flour. This time it does. Mix vigorously.
12. Pour into lined, buttered (borrowed) cake tin. Bake for 35-40 minutes at 350 degrees.
13. Prepare glaze - heat an obscenely large quantity of cream, bring to boil. Pour indiscriminately on broken pieces of a chocolate bar in a plastic(!) bowl. Stir. Let cool.
14. Once cake is ready, let it cool. Slice horizontally into two largely unequal parts.
15. Assemble - spoon creme filling onto the bottom half, cover with the top half. Top with glaze, letting it drip down to the sides. Eat any glaze that isn't directly attached to cake, and some that is.
16. Chill in your newly-purchased refrigerator for twenty minutes or until you are ready to serve.
17. Consume, with the gratifying realisation that it actually tastes
and looks pretty good. Store in above-mentioned refrigerator, eat for breakfast, lunch, dinner and midnight snack for the next three days.
18. Join the gym.
For a real Boston Cream Pie recipe, check out: http://www.marthastewart.com/best-boston-cream-pie