Boston Cream Pie is one of my friend’s favorite desserts, but she can’t have gluten so I decided to try and find a recipe that was gluten-free. Thanks to the internet there are always quite a few recipes to choose from and I looked over a few, but most only used almond flour. I’ve found that when trying to bake gluten-free having some kind of flour blend is best for texture and taste so I ended up going with the Betty Crocker recipe.
The cake was easy to bake, however I always kick myself for not taking an extra five minutes to cut parchment paper rounds for my cake pans to keep the cakes from sticking. Thankfully I was able to get the cakes out without them breaking but it’s worth the time and frustration to use parchment rounds.
While the cakes were breaking I started the custard since I knew it would need to sit in the fridge for a few hours. Again, not necessarily difficult to make a custard however you must stir constantly and once it starts thickening up it will happen fairly fast. Be sure to pull it off the eye as soon as it has a pudding like texture. I ran it through a sieve first just to ensure there weren’t any clumps.
The glaze was simple but be sure to wait for this part until you’re ready to put the cake together. I thought about piping the custard onto the cake so it would be a little prettier but decided to just dump it in the middle and spread it out for time’s sake. I let the glaze drizzle over the edge a little so it ended up not being as pretty as I’d hoped, but it tasted amazing so that’s all that matters right?
As far as gluten-free desserts go this one really tasted really good and while the texture probably would give it away to someone who isn’t doing gluten-free, the custard and the glaze were the main focus. It’s a little time consuming, but wasn’t super hard and definitely worth trying!
Recipe Used: Betty Crocker