No Bake Boston Cream Cake

Serves 1
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Directions

  1. 1Combine egg yolks, cornstarch, and sugar in a bowl and whisk.
  2. 2Combine egg yolks, cornstarch, and sugar in a bowl and whisk.
  3. 3Combine egg yolks, cornstarch, and sugar in a bowl and whisk.
  4. 4Pour in 250ml all-purpose cream and 1 can (370ml) evaporated milk, then whisk until well combined.
  5. 5Pour in 250ml all-purpose cream and 1 can (370ml) evaporated milk, then whisk until well combined.
  6. 6Pour in 250ml all-purpose cream and 1 can (370ml) evaporated milk, then whisk until well combined.
  7. 7Strain the mixture into a pan.
  8. 8Strain the mixture into a pan.
  9. 9Strain the mixture into a pan.
  10. 10Add a pinch of salt to the mixture in the pan.
  11. 11Add a pinch of salt to the mixture in the pan.
  12. 12Add a pinch of salt to the mixture in the pan.
  13. 13Cook the mixture over heat while whisking until it thickens.
  14. 14Cook the mixture over heat while whisking until it thickens.
  15. 15Cook the mixture over heat while whisking until it thickens.
  16. 16Add 1 tsp of vanilla extract to the thickened mixture and mix well.
  17. 17Add 1 tsp of vanilla extract to the thickened mixture and mix well.
  18. 18Add 1 tsp of vanilla extract to the thickened mixture and mix well.
  19. 19Transfer the custard cream to a bowl and cover it with plastic wrap, pressing it directly onto the surface to prevent a skin from forming, then chill.
  20. 20Transfer the custard cream to a bowl and cover it with plastic wrap, pressing it directly onto the surface to prevent a skin from forming, then chill.
  21. 21Transfer the custard cream to a bowl and cover it with plastic wrap, pressing it directly onto the surface to prevent a skin from forming, then chill.
  22. 22In a separate bowl, pour 500ml of all-purpose cream and whip until soft peaks form.
  23. 23In a separate bowl, pour 500ml of all-purpose cream and whip until soft peaks form.
  24. 24In a separate bowl, pour 500ml of all-purpose cream and whip until soft peaks form.
  25. 25Add 1 can of condensed milk to the whipped cream and whip again until well combined and thick.
  26. 26Add 1 can of condensed milk to the whipped cream and whip again until well combined and thick.
  27. 27Add 1 can of condensed milk to the whipped cream and whip again until well combined and thick.
  28. 28Add the chilled custard cream to the whipped cream mixture.
  29. 29Add the chilled custard cream to the whipped cream mixture.
  30. 30Add the chilled custard cream to the whipped cream mixture.
  31. 31Whip the mixture until smooth and well combined.
  32. 32Whip the mixture until smooth and well combined.
  33. 33Whip the mixture until smooth and well combined.
  34. 34Prepare a rectangle dessert container (300ml).
  35. 35Prepare a rectangle dessert container (300ml).
  36. 36Prepare a rectangle dessert container (300ml).
  37. 37Pipe a layer of the cream mixture into the bottom of the container.
  38. 38Pipe a layer of the cream mixture into the bottom of the container.
  39. 39Pipe a layer of the cream mixture into the bottom of the container.
  40. 40Place a layer of graham crackers on top of the cream.
  41. 41Place a layer of graham crackers on top of the cream.
  42. 42Place a layer of graham crackers on top of the cream.
  43. 43Pipe another layer of cream over the graham crackers.
  44. 44Pipe another layer of cream over the graham crackers.
  45. 45Pipe another layer of cream over the graham crackers.
  46. 46Smooth out the top cream layer with a spatula.
  47. 47Smooth out the top cream layer with a spatula.
  48. 48Smooth out the top cream layer with a spatula.
  49. 49Repeat the layering process for multiple containers.
  50. 50Repeat the layering process for multiple containers.
  51. 51Repeat the layering process for multiple containers.
  52. 52Heat 250ml of all-purpose cream in a pan until warm.
  53. 53Heat 250ml of all-purpose cream in a pan until warm.
  54. 54Heat 250ml of all-purpose cream in a pan until warm.
  55. 55Pour the warm cream over 180ml of dark chocolate in a bowl.
  56. 56Pour the warm cream over 180ml of dark chocolate in a bowl.
  57. 57Pour the warm cream over 180ml of dark chocolate in a bowl.
  58. 58Stir the chocolate and cream until the chocolate is completely melted and smooth.
  59. 59Stir the chocolate and cream until the chocolate is completely melted and smooth.
  60. 60Stir the chocolate and cream until the chocolate is completely melted and smooth.
  61. 61Pour the melted chocolate mixture evenly over the top of each cream cake in the containers.
  62. 62Pour the melted chocolate mixture evenly over the top of each cream cake in the containers.
  63. 63Pour the melted chocolate mixture evenly over the top of each cream cake in the containers.
  64. 64Cover the containers with their lids.
  65. 65Cover the containers with their lids.
  66. 66Cover the containers with their lids.

Ingredients

  • 4 egg yolks
  • 4 egg yolks
  • 4 egg yolks
  • 2 tbsp cornstarch
  • 2 tbsp cornstarch
  • 2 tbsp cornstarch
  • 0.5 cup sugar
  • 0.5 cup sugar
  • 0.5 cup sugar
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 250 ml all purpose cream
  • 250 ml all purpose cream
  • 250 ml all purpose cream
  • 1 can (370ml) evaporated milk
  • 1 can (370ml) evaporated milk
  • 1 can (370ml) evaporated milk
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 500 ml all purpose cream
  • 500 ml all purpose cream
  • 500 ml all purpose cream
  • 1 can condensed milk
  • 1 can condensed milk
  • 1 can condensed milk
  • 250 ml all purpose cream
  • 250 ml all purpose cream
  • 250 ml all purpose cream
  • 180 ml dark chocolate
  • 180 ml dark chocolate
  • 180 ml dark chocolate
  • graham crackers
  • graham crackers
  • graham crackers

Equipment

whiskpanstrainerspatulaplastic wraphand mixerpiping bagrectangle dessert container
No Bake Boston Cream Cake | Clip Recipe