Hi, I’m Jane. Today, I will show you a way to make boston cream ice box cake recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I will make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Boston cream ice box cake Recipe
Boston cream ice box cake is one of the most well liked of current trending meals on earth. It’s appreciated by millions daily. It’s simple, it is fast, it tastes yummy. They’re fine and they look wonderful. Boston cream ice box cake is something which I’ve loved my entire life.
To be with this recipe, we must first prepare a few ingredients. You can cook boston cream ice box cake using 11 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Boston cream ice box cake:
- Make ready FOR THE VANILLA CUSTARD:
- Prepare 3 1/2-4 cups milk
- Take 8-10 tsp custard powder (or more if needed)
- Take 1/2-3/4 cup sugar
- Get 1 large box of Honey Made Graham Crackers (or any other biscuit/cookie you like)
- Get FOR CHOCOLATE ICING/GLAZE:
- Make ready 1 cup semi-sweet chocolate chips, divided
- Take 1/2 cup unsalted butter
- Take 1/2 cup sugar
- Take 1/4 cup milk
- Get 1 teaspoon vanilla essence/extract
Steps to make Boston cream ice box cake:
- Heat milk until just bening 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.
- 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.
- 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.
- Cover the bottom of the pan with a layer of crackers/biscuits, breaking them to fit the bottom completely.
- Pour half of the custard over this and spread evenly over the crackers using an offset spatula or spoon.
- 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.
- Pour chocolate glaze over the last layer of crackers and spread to cover all over. Top with more chocolate chips.
- Cover the whole pan tightly with aluminum foil and freeze at least 4 hours or best overnight.
- 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!
- Store leftover cake in the freezer. - Enjoy!
- Notes: - - Use enough custard thickened to form a lovely layer on the crackers. - - Adjust the amount of sugar according to personal taste. - - You can use any kind of cookie/biscuit instead of graham crackers. Just make sure it is sturdy enough to hold the custard topping and does not dissolve into the dessert! - - Enjoy frozen or slightly thawed to a slight, soft texture.
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