Bostini Cream Pie

So I decided to join the Daring Bakers group because I totally suck at baking and need some help. By joining the group, you are assigned a challenging dessert to make and you have a certain date to make it, take a picture of it, and then post it on your cooking blog. I love that it's a recipe that I would never try on my own because of its complexity, but I'm so glad I did. And really it wasn't that hard.

I made this for my family, with my sister Jill as my sous chef, and most everyone was very impressed. Joe thought it tasted like the kind of dessert you would eat at a very expensive restaurant.

BOSTINI CREAM PIE

Custard:

• 3/4 cup whole milk
• 2 3/4 tablespoons cornstarch
• 1 whole egg, beaten
• 9 egg yolks, beaten
• 3 3/4 cups heavy whipping cream
• 1/2 vanilla bean (EDITED: vanilla extract is okay)
• 1/2 cup + 1 tablespoon sugar

Chiffon Cake:

• 1 1/2 cups cake flour
• 3/4 cup superfine sugar
• 1 1/3 teaspoons baking powder
• 1/3 teaspoon salt
• 1/3 cup canola oil
• 1/3 cup beaten egg yolks (3 to 4 yolks)
• 3/4 cup fresh orange juice
• 1 1/2 tablespoons grated orange zest
• 1 teaspoon pure vanilla extract
• 1 cup egg whites (about 8 large)
• 1 teaspoon cream of tartar

Chocolate Glaze:

• 8 ounces semi or bittersweet chocolate
• 8 ounces unsalted butter

INSTRUCTIONS

To prepare the custard: Combine the milk and cornstarch in a bowl; blend until smooth. Whisk in the whole egg and yolks, beating until smooth. Combine the cream, vanilla bean and sugar in a saucepan and carefully bring to a boil. When the mixture just boils, whisk a ladleful into the egg mixture to temper it, then whisk this back into the cream mixture. Cook, stirring constantly, until the mixture is thick enough to coat the back of a spoon. Strain the custard and pour into 8 large custard cups. Refrigerate to chill.

To prepare the chiffon cakes: Preheat the oven to 325°F. Spray 8 molds with nonstick cooking spray. You may use 7-ounce custard cups, ovenproof wide mugs or even large foil cups. Whatever you use should be the same size as the custard cups. Sift the cake flour, sugar, baking powder and salt into a large bowl. Add the oil, egg yolks, orange juice, zest and vanilla. Stir until smooth, but do not overbeat. Beat the egg whites until frothy. Add the cream of tartar and beat until soft peaks form. Gently fold the beaten whites into the orange batter. Fill the sprayed molds nearly to the top with the batter. Bake approximately 25 minutes, until the cakes bounce back when lightly pressed with your fingertip. Do not overbake. Remove from the oven and let cool on a wire rack. When completely cool, remove the cakes from the molds. Cover the cakes to keep them moist.

To prepare the glaze: Chop the chocolate into small pieces. Place the butter in a saucepan and heat until it is just about to bubble. Remove from the heat; add the chocolate and stir to melt. Pour through a strainer and keep warm.

To assemble: Cut a thin slice from the top of each cake to create a flat surface. Place a cake flat-side down on top of each custard. Cover the tops with warm chocolate glaze. Serve immediately.