- 12
- 160 mins
Ingredients
- Vanilla Bean Pudding:
- 3/4 cup milk
- 1 cup cream
- 1 vanilla bean
- 3 egg yolks
- 2 tbsp cornstarch
- 1/2 cup sugar
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 1 1/2 tsp butter
- 1/4 cup whipped cream (optional)
- PIE:
- 1/2 cup butter (1 stick), softened
- 1 cup sugar
- 2 large eggs, plus 2 yolks
- 1 tsp vanilla extract
- 1 1/4 cups cake flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup milk
- 1 recipe Vanilla Bean Pudding
Preparation
Step 1
PUDDING;
Heat milk, cream and vanilla bean (with seeds scraped into milk) until just simmering in a heavy bottomed medium pot. Whisk yolks, cornstarch sugar and salt together and stream hot milk mixture, while whisking continuously, into eggs. Return to pan and cook, while whisking over medium heat until mixture thickens and just begins to boil.
Immediately transfer to a clean bowl. Discard vanilla bean. Stir in vanilla extract and butter. Press plastic wrap against the surface ot cover and chill.
PIE:
Heat oven to 350 F. Line bottom of an 8-inch round cake pan with parchment paper. Butter and flour pan. Beat butter and sugar at medium-high until fluffy. Beat in eggs and yolks one at a time, and add vanilla extract. Whisk together cake flour, baking powder and salt. On low, beat flour mixture into butter-egg mixture, adding it in thirds and alternating with milk. Beat until batter is smooth. Transfer to prepared pan and bake on center rack until cake tests clean when a skewer in inserted, 35 to 40 minutes. Cool completely on a wire rack. Split the unmolded cake using a serrated knife. Spread pudding over bottom half
of cake and place top layer over pudding. Pour chocolate Glaze over cake, allowing it to drip down the sides.
CHOCOLATE GLAZE; RECIPE
Heat 1/2 cup heavy cream to a boil and pour into a medium-size heatproof bowl filled with 4-oz chopped dark chocolate, 1 tbsp unsalted butter, and 3 tbsp corn syrup. Let sit for 1 minute, stir until smooth . Let cool to thicken slightly before using.