oh, that looks so enticing! Couldn't wait to bit into that. How did you make custard layer? I often cheat and use Bird's custard, which my husband grew up on in England.

Ready, set, eat!

That looks scrumdiddlyumptious!

Oh, and Bird's Custard is YUM.

You win!!! That looks amazing. My money says you made pastry cream from scratch.

Is that a Fostoria cake stand?

Mary Berry would be proud! It looks delicious.

Oh yum! With your pie, Ida's frito pie, and my dips, we could get drunk on food. :)

Impressive. GWs Best Baker — or one of them. I think it’s a pie tie.

WOW!!! I have a feeling I could watch the Great British Bake Off all day and nothing like that would happen here. Enjoy!

ps Also loved seeing your gorgeous kitchen in the background.

That looks fabulous! Your family will eat well, at least for dessert.

We are having a dessert contest this Christmas. You would win for sure!

That looks delicious.

jmck - We used to do a cookie contest at Christmas and it was really fun, we had a trophy and then a keeper ribboned spatula. I won one year and it was very exciting.

Oh my gracious!! Save a piece for me!

I would have had a slice by now!

OMG - that looks SOOO good!!!

Beautiful, and I can totally relate. This year DH’s birthday cake was a chocolate sponge filled with peanut butter mousse and covered with ganache, I think it was my best cake ever. And my bread baking has expanded too.

!!!!!!! mmmmmm...

Definitely a prize winner! Boston creme is one of my childhood favorites.

(pretty sure that's a cake)

But a Boston Cream Pie is a cake. Weird, huh!

Gorgeous! I made a lemon meringue pie but forgot to get a photo of it. Love making the meringue in the KA stand mixer.

Thanks, everyone. It was delish.

1. Boston cream "pie' is a one-layer cake cut in half, spread with vanilla pudding, rejoined, and drizzled with chocolate icing

2. This is the recipe; https://cooking.nytimes.com/recipes/1018668-boston-cream-pie

- I agree with the posters who say to double the cream filling (I did not) and beat the egg and sugar mixture for 10 min ( i did not). It is an interesting cake because it is made w hot milk.

3. The cake stand is waterford, it was a christmas gift from DH a few years ago. I love footed cakeplates.

Outside, LOL I didn't just "let them eat cake." They'd love that though. We pretty much have a tradition of a light green salad, baked halibut filets, and my DD likes to make saffron risotto from scratch. Have to say I usually try to make chicken stock for her to use,, but did not get around to it. I want to recommend this product below. Really a stand out for flavor.....it was the first time i used store bought stock that was not clear; it is a bit milky looking. SO so good.

https://www.daringgourmet.com/aneto-the-worlds-most-exceptional-broth/

blefenton, My family had bakeoffs too. It was war. Not kidding; once there was actually bad feelings! Crazy. What recipe did you win with?

Gs, Lemon meringue is my fave. Even in winter!

PS Losing badly at Risk and taking refuge here between turns.

LOL Jojo.

Not sure if I am losing, people are arguing and yelling RN; good time to freshen the mimosa.

The Lemon Pie mix I use is Dr. Oetker. It is the perfect level of tartness. My mother would buy it when she went with the seniors to this store in Canada just over the border. You can get it on Amazon if not available locally. The key lime is also very good, but the lemon is my favorite.

Dr. Oetker on Amazon

I always lost at Risk when I tried to claim all of Europe - it was the most difficult territory to defend.

I watched ATK make Boston Cream Pie, and I was sorely tempted but restrained myself. I always watch GBBO whenever it is on, but I often watch it on antenna TV, which I cannot record as easily as DVR.

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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.

I need very much to find a new show, since this show really puts the BINGE in bingewatch.

Today, I made these: https://www.foodnetwork.com/recipes/ellie-krieger/apple-cranberry-phyllo-turnovers-recipe-1950846

They were a big hit! A great solution to the classic problem of soggy crusts in fruit pie. But still some sense of a crust, unlike an apple crisp. Easy, fast.

A few changes: no cranberries, melted butter instead of oil, graham cracker crumbs instead of ladyfingers. I put a scant amount of the crumbs; you could easily skip that I didn't notice it at all. Cooking time in my oven was just 81/2 minutes. I dusted them w 10x.

You are such a good cook! I am not, but I do love cake stands, lol. Here is my very favorite. It was my great-aunt Edie’s, and I have no idea who had it before her...it seems so old! The “stem” is frosted glass with faces on it! So weird, but I love it, lol.

I love it, reminds me of Lalique. Did you make that adorable gingerbread house, too?

Lol, I bought a Wilton kit which 17 yo dd found and she and her bf assembled it. They were sorely disappointed in not only the quantity and quality of the candy, but apparently the Wilton frosting isn’t tasty either, lol. On the upside, no one was tempted to pick the icing and candy off so it stayed cute. :)

The kits tend not to be tasty. I tried making one from scratch one year, and it was really hard to get the pieces square!