Boston cream ice box cake

Name: How to cook Boston cream ice box cake - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: One 13x9 inch pan
Cuisine: Us

Introduce

Chef :

Vanitha Bhat

Boston cream ice box cake

Boston Cream Ice Box Cake – scrumptious layers of creamy custard and crispy cookies/biscuits, topped with a luscious and fudgy chocolate icing; a perfect no-bake, egg-free, make-ahead dessert! Boston, USA is known for it's every popular Boston Cream Pie with 2 layers of yellow cake sandwiched with some vanilla custard and topped or glazed with a luscious chocolate icing/glaze. I decided to make a BOSTON CREAM ICE BOX CAKE with layers of graham crackers, homemade eggless custard and a luscious layer of chocolate icing on top!

Ingredient

Food ration :

One 13x9 inch pan

FOR

THE VANILLA CUSTARD:

1/4 cup

milk

8-10 tsp

custard powder (or more if needed)

1/2 cup

sugar

large box of Honey Made Graham Crackers (or any other biscuit/cookie you like)

FOR

CHOCOLATE ICING/GLAZE:

1 cup

semi-sweet chocolate chips, divided

1/2 cup

unsalted butter

1 teaspoon

vanilla essence/extract

Cooking instructions

* Step 1

Heat milk until just beginning to boil. Make a smooth paste of custard powder with a little milk. When the milk comes to a boil, add the sugar and let dissolve. Stir in the custard mixture and stir continuously on medium heat until the custard is thick and smooth.

* Step 2

To make the chocolate ganache, to a medium saucepan, add 1/2 cup chocolate chips, butter, sugar, milk, and heat over low heat to melt, whisking continuously. Add the vanilla and whisk to combine.

* Step 3

Now to layer the Boston Cream Pie Icebox cake, line a 13 x 9 inch pan with foil; leave an overhang on two sides for easy lifting of cake. Make sure the foil covers the bottom as well as the sides of the pan.

* Step 4

Cover the bottom of the pan with a layer of crackers/biscuits, breaking them to fit the bottom completely.

* Step 5

Pour half of the custard over this and spread evenly over the crackers using an offset spatula or spoon.

* Step 6

Add another layer of the crackers and top with the remaining pudding mixture, spreading to cover evenly. Gently place the final layer of crackers over the custard.

* Step 7

Pour chocolate glaze over the last layer of crackers and spread to cover all over. Top with more chocolate chips.

* Step 8

Cover the whole pan tightly with aluminum foil and freeze at least 4 hours or best overnight.

* Step 9

Just before serving, let stay at room temperature for about 5 minutes for easy slicing. Using a sharp, heavy and sturdy knife, cut into squares and dig in!