So you're saying Nadiya won? Oh well, the spoiler is ok because I had a hunch she was going to be the winner. Edited to say that I went online to see exactly what episode we got to see last night. It was the chocolate challenge and it had a date of airing as August 5th? I'm confused. Where are you guys from that have already watched the finale? Are you from across the pond? ha

Lars, the NYT recipe (below, since it is behind a firewall IIRC) was the only recipe I found with many reviews and a high rating. I liked it because it is not something you see people make all the time and so it is special, it looks pretty, but has flavors with a wide appeal. Not particularly hard at all, just need time to chill the custard. I'd give it a thumbs up, but again, DOUBLE the custard (even as I was making it, I said to DH, "it is no harder to make a batch of this than to make 2 or 3 batches"...wish I would have). And i did beat the eggs/sugar longer than the recipe called for, but someone in comments said 10min and next time I'd do that. I baked mine in a springform pan lined w parchment. Boston Cream Pie FOR THE CUSTARD: note: consider doubling this 3 large egg yolks ½ cup/100 grams granulated sugar 2 tablespoons cornstarch Pinch kosher salt 1 cup/240 milliliters whole milk ¼ cup/60 milliliters heavy cream 1 tablespoon/14 grams unsalted butter 1 teaspoon pure vanilla extract FOR THE CAKE: 8 tablespoons/114 grams (1 stick) unsalted butter, cut into pieces, plus more for the pan 1 ¾ cups/224 grams all-purpose flour 1 ¾ teaspoons baking powder ¾ teaspoon kosher salt ¾ cup/180 milliliters whole milk 3 large eggs, at room temperature 1 cup/200 grams granulated sugar 1 teaspoon pure vanilla extract FOR THE GLAZE: ¼ cup/60 milliliters heavy cream 4 ounces/113 grams semisweet chocolate chips 1 teaspoon neutral oil, such as safflower Pinch kosher salt Add to Your Grocery List PREPARATION Make the custard: In a medium saucepan, whisk together egg yolks and sugar until well combined. Whisk in cornstarch and salt. In a slow, steady stream, whisk in milk and then the cream. Add butter. Cook mixture over medium-low heat, stirring constantly with a wooden spoon, just until it starts to thicken. Immediately whisk mixture until smooth, then continue to cook and stir custard until it has come to a very low boil for 2 minutes, about 6 to 8 minutes total. Strain custard through a fine mesh sieve into a small bowl, pushing it through with a small spatula. Stir in vanilla. Cover with plastic wrap, pressing the plastic directly onto the surface. Chill for at least 3 hours and up to 24 hours. Prepare the cake: Heat oven to 325 degrees. Butter a 9-by-2-inch round baking pan, generously greasing the sides, and line it with parchment paper. Butter parchment paper. In a medium bowl, whisk together flour, baking powder and salt. In a small saucepan, bring the milk and butter to a simmer over medium heat. When the butter is melted, remove pan from heat. In a large bowl, beat eggs and sugar with an electric mixer until pale and thick, about 4 to 6 minutes (note; consider doing this for 10 minutes). With the mixer running on low, add the milk mixture and beat until combined. Then add flour mixture and vanilla and beat until combined. Transfer batter to the prepared pan and smooth the top. Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Transfer to a rack and let cool 10 minutes. With a very thin knife, cut around the edge to release the cake from the side of the pan. Carefully flip the cake onto the rack, then turn it right-side-up to cool completely. Assemble the cake: Using a serrated knife, carefully cut the cake into two layers and place the bottom layer on a serving plate. Stir custard, and spread it onto the cut side of the bottom half. Replace the top half of the cake, cut side down. Prepare the glaze: In a small saucepan over medium-low, heat the cream to a simmer. Remove the pot from the heat and pour cream over the chocolate chips, oil, salt and let stand for 3 minutes. Whisk until smooth. Spread the glaze evenly over the top of the cake. PS We are on day 3 of Risk (albeit with many long breaks in the action). Still losing. Worse. Send reinforcements. Or pie.

Zalco I love the combination of cherry and almond and used them together long before I had ever heard of Bakewell tarts--I I think they’re one of the best flavor combinations, especially when the cherries are tart. I even make ice cream incorporating toasted almonds (and almond extract) and sour cherry compote. Not lately, I baked and made ice cream way too often during the pandemic, Now that I’ve shed my pandemic pounds I’m back to my old ways but get a vicarious thrill from TGBBS 😁

I was holding my thoughts until others had watched -- I didn't want to dump on the show and dissuade anyone from watching. I sort of binge "watched" the whole season while I was working on some menial work tasks. I listened to all and watched the reveals/judging for all the showstoppers (and many of the signatures.. few of the technicals). Here are my random thoughts: Love how closely the set mimics the UK set. I love the tent and kitchens! Not sure where it was filmed ... wonder if it is VT to mimic the new GBBO-style murder mystery (The Golden Spoon, I think? I haven't read it. ) I agree-- the two "side kick" hosts weren't good choices. Even though the British counterparts can be annoying, they had their charm and chemistry. I don't care for either in the role -- and there is zero chemistry and yet they try -- it comes across as fake and forced. I think the modesty and camaraderie of contestants is similar in US and UK - All contestants were gracious when they lost. I would have liked to have seen more of a cross-section of the US represented. I don't think there was a single southern baker, for instance. (Not 100% sure of that). I didn't love all the contestants equally-- but I never do. I think the challenges/bakes are a bit more simple? I am not much of a baker but I have watched every single GBBO since the beginning of time. Of course they have had many seasons to spread the bakes across.. so I can't really expect the same number of "hard" and challenging bakes in one season. I was shocked by how many hadn't ever made a hamburger lol .. and that those who made a hamburger like a meatball didn't fail! I will watch the next season and hope that it hits a groove. The energy was not quite the same .. the chemistry not quite the same .. I think it is partially because of the poor selection of side-kick hosts, partially because it is the first season/presumably first run for the producers .. and in fairness, I am sure they way I watched while working impacted my experience (but I have done the same with some episodes of GBBO).