Boston Cream Pie

Adapted very slightly from Canal House Cooking, Vol. 6
Makes 2 pies

5 large eggs, at room temperature
1 cup sugar
1 1/4 cups all-purpose flour
2 tablespoons + 1 teaspoon cornstarch
1 teaspoon salt
1/4 teaspoon nutmeg
2 tablespoons milk
1/2 teaspoon vanilla

2 1/2 cups whole milk
1/2 cup sugar
4 tablespoons cornstarch
2 egg yolks
1/8 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon unsalted butter

1 cup semi-sweet or dark chocolate chips
1/2 cup heavy cream

Cake: Preheat the oven to 400 degrees. Place the eggs and sugar in the work bowl of a stand mixer fitted with the whisk attachment and beat on high for about 15 minutes. (You may have to step outside the kitchen to avoid the noise, but it is worth it)

Measure out 1 1/4 cups all-purpose flour. Remove 2 tablespoons + 1 teaspoon of the flour and replace with cornstarch (2 tablespoons + 1 teaspoon). Now sift together the flour, salt and nutmeg and gradually add to the egg-sugar mixture, continuing to whisk. Add the milk and vanilla whisk until well blended.

Grease two 8 1/2-inch round cake pans and dust with flour. Line the bottom of the pans with parchment paper. Divide the batter evenly between the two pans and bake on the middle rack of the oven until the tops are golden brown and a cake tester comes out clean, about 17-20 minutes. Unmold the cakes on a wire rack to cool.

Custard: Heat 1 1/2 cups of the milk and sugar in a heavy saucepan over a low heat and stir until the sugar is dissolved. Whisk together the remaining 1 cup of milk, cornstarch, egg yolks, salt and vanilla. Gradually add this mixture to the hot milk, stirring continually until the custard is thick and smooth, about 20 minutes. Stir with a whisk a few times during the cooking process to ensure that the custard is smooth. Stir in the butter and set aside to cool.

Icing: Heat the chocolate chips and cream in a small, heavy saucepan over a low heat, stirring until smooth.

To assemble the pies, split each cake layer in half, creating two layers. Spread the bottom layers with the cooled custard, put the top layers on and spread the chocolate icing evenly over the tops. Allow the icing to set and refrigerate if you are serving the pies later.