Bostini Cream Pie

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October 28, 2007

6:57 pm

49 Comments on Bostini Cream Pie

Food

This month’s Daring Bakers Challenge is being hosted by Mary, over at AlpineBerry. The dish? “Bostini Cream Pie” is its name, but it’s anything but a pie. Poke around & you’ll see the other interpretations, but it’s meant to end up like mine did, which is to say, a custard with some cake on top & a bit of chocolate drizzled.

I must say that I deviated somewhat from the recipe, in that I substituted ginger (and lemon zest) for orange, because I’d accidentally used up all of my oranges, and only had the zest of a couple of lemons fortunately left over! That said, this came together rather nicely. I ended up scaling the recipe down from its monstrous “feed-an-army-of-guests” quantity to a much smaller “feed 2 a reasonable dessert” quantity, and had some fun with the cake. Rather than baking it into something to match the size of the custard dishes, I baked the cake very flat, trimmed it, and rolled it to fit. Hey, the rules said you could cut the cake into shapes….

And, yes, one of us got more of the custard … but I made up for that by giving the other glass more of the chocolate sauce.


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49 Replies to “Bostini Cream Pie”

  3. It’s always fun to see your take on the challenge. Love the ginger and lemon idea…that chocolate needs something like ginger to tame it a bit. Rolling the cake made for and elegant presentation. I want the one with more chocolate, please. 🙂

  5. An interesting choice of substitutions, and smart thinking to reduce the recipe. I didn’t, and will soon have a stand out in front of my house selling bostinis.

  8. I’m impressed you were able to scale it down for just two – I scaled it in half and even then was confusing myself left right and center. Great challenge.

  9. I like the sounds of the ginger addition!

    My custard actually didn’t unmold perfectly, i had to scoop it out with a spoon as half of it plopped onto the plate and the other half stayed in the ramekin. Then I just smoothed it out with a spoon, trying to get it into the proper shape. But it was firm enough to do that anyways, I left it in the fridge for a few hours before trying this, that may have helped.

  10. Thank you all for your comments! The ginger was truly a nice counterpoint to the chocolate, and cut through the heavy cream of the custard nicely.

    As far as scaling, I ended up with something like this for the custard:

    2 tbsp whole milk
    1 tsp cornstarch
    2 yolks, beaten
    4 tbsp heavy cream
    3 tbsp sugar
    bit of vanilla bean
    ginger powder

    And for the cake:

    2 tbsp flour
    1 tbsp sugar
    1/8 tsp baking powder
    1 tsp oil
    2 egg white, beaten
    cream of tartar
    2 tbsp lemon juice + zest

    I also did the custard all in one go, from cold ingredients, on a double-boiler, because I couldn’t imagine folding such small amounts.

  16. Hmmm… ginger. I think I need to try this again in ginger. And now that you’ve posted a scaled down version that won’t have me eating bostini well into 2008, I can!

    Thanks for sharing your version!

  25. Ginger and lemon sounds great! I did a lot of my scaling down by eye which amazes me that any of it turned out okay. Perhaps I should take you up on the offer of your scaling down notes next time. The day before is good for me. I normally do everything flying by the seat of my pants.

  31. Ginger sounds interesting and good. I’m impressed that you managed to scale it down to two servings! The bostinis look very elegant!

  38. I love the way you kept things fair when you noticed more custard in one serving, and corrected the difference with more CHOCOLATE in the other…the chocolate one would definitely work out for me. 🙂 And ginger and lemon sounds really good…nifty idea!

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