Name: Individual Boston Cream Pies in a Jar
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 11 individual cakes
Ingredients: 1 large egg; 3 large egg yolks (you’ll use the whites in the cake); 1 tablespoon pure vanilla extract; 3 cups milk (I used 2%); ½ cup sugar; ⅓ cup all-purpose flour; ⅛ teaspoon salt; 3 tablespoons unsalted butter; 4 tablespoons unsalted butter, melted and cooled slightly; 2 large eggs; ¾ cup sugar; 1½ teaspoons pure vanilla extract; ¼ cup milk (I used 2%); 1 cup all-purpose flour; ¾ teaspoon baking powder; ¼ teaspoon salt; 3 large egg whites (you’ll use the yolks in the custard); 8 oz good-quality bittersweet or semi-sweet chocolate, chopped; 2 tablespoons unsalted butter; 2 tablespoons milk (I used 2%); ½ teaspoon pure vanilla extract; 4 oz (about ⅔ cup chopped) white chocolate, chopped; 3 tablespoons unsalted butter, at room temperature; 6 tablespoons vegetable shortening, at room temperature; 1½ teaspoons pure vanilla extract; ¾ lb powdered sugar; 2-4 tablespoons milk (more or less to achieve desired consistency); Butter, to grease the jars