I feel a bit naughty, I know you are not meant to mess with a classic but i couldn’t help it.
I have been inspired by allot of Asian flavours recently and i wanted to make a cake with a fusion of east and west, i imagined that infusing coconut milk and cream with some bashed lemongrass and some kaffir lime leaves would make a wonderful flavoured custard and i couldn’t wait to make it and find out if it worked. I was awake most of the night thinking about it, I’m a bit sad i know!, i carry a little note book around with me in case an idea pops into my head.
luckily my experiment payed off and i was pleased with the wonderful fragrant flavour,
i was a worried that using coconut milk rather than whole milk would not thicken as well, it was a little looser but it worked really well.
i saw a recipe where kaffir lime and lemongrass where used in a syrup to soak a cake so i was desperate to try them in a sweet bake.
the Boston cream pie was created in Boston and consists of two light layers of sponge filled with a vanilla pastry cream and topped with a chocolate ganache.
recipe for custard
500ml 2 cups coconut milk
150ml 2/3 cup heavy cream
4 egg yokes
155g 3/4 cup caster sugar
2 tbsp corn flour
2 tbsp custard powder (or plain flour if you don’t have it)
1 lemongrass stem
2 kaffir lime leaves
1 tsp vanilla extract
zest of 1 lemon
in a pan add the coconut milk and cream, bash the lemongrass to release its oils and add it in the pan with the kaffir lim leaves and vanilla extract.
in a bowl mil the egg yokes, sugar and flours
once the milk has reached a simmer turn off the heat and put the lid on and let infuse for 10 minutes.
remove the lemongrass and lime leaves and warm back through then pour 1/4 of the milk into the bowl with the yokes mix together then pour back into the pan.
stir constantly over a medium heat until it thickens and coats the back of a spoon.
pour into a bowl and press cling film onto the top so a skin doest form leave to cool. then place in the fridge.
recipe for sponge
4 eggs
115g 1/2 cup caster sugar
115g just less than 1 cup plain flour
40g 4 tbsp unsalted butter
preheat the oven to 180c and line two 11cm tins
fill a pan with water and start to boil, meanwhile mix the eggs and sugar, place a bowl over the pan and whisk until the mixture thickens and a trail forms.
then remove off the heat and continue mixing until thick and airy.
sift in the flour and fold in then melt the butter and pour in and fold in gently trying not to knock out the air.
pour into the two tins and bake for 20 to 25 minutes.
let cool the make ganache
150ml 2/3 cup double cream
150g 6 oz dark chocolate
1 tbsp golden syrup
3 tbsp butter
place the cream, chocolate and butter and golden syrup in a bowl and melt in a microwave or over a pan of boiling, stir until combined then let cool a little to thicken then pour over the top of the cake
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Aimee, this is brilliant! I really love the new flavors you added to such a traditional recipe.
Thankyou so much I'm so glad you liked it x
This has got to be the coolest combination of flavours!! I'm bouncing with delight!
Looks fantastic! Boston cream pie is one of my favorite desserts, I bet with coconut and citrus-y flavors it's even dreamier. Beautiful!
Aimee, you have the best serving pieces…that delicious looking Boston Cream Pie was made to sit regally on that beautiful wood cake pedestal. The kaffir lime and lemongrass combo sounds delectable.
Have a great weekend!
Thankyou so much marigene xxx
These might be some of my favorite photos from you. And the cake itself is simply stunning! xo
Oh thankyou meghan I'm so glad you like the photos xxxx
Oh just WOW! I remember having Boston cream pie once in, well, Boston! It was good, but it was a very simple cake. I think it can definitely use a little twist. I am imagining the flavor of lemongrass and lime leaves with the chocolate and I'm salivating. And super pretty photos!
This looks amazing!!! I've never had boston cream pie, but now I am throughly convinced I need to give it a try (especially after your stunning photos!). What camera do you use?
Don't you just hate it when you can't sleep because you are so pumped full of excitement about a new experiment you want to try in the kitchen? Me last week. Regardless, it looks like it was worth it on your end. The cream oozing out of the center and the Chocolatey delight dripping down the sides is making me hungry. This looks like it was definitely an experiment gone right.
Made your banana bundt cake over Christmas…it was delicious!!!
For this cake…could I make this in cupcake form? Any other ideas of flavor for frosting instead of chocolate? Would coconut be too overpowering?
thank you glad you liked it, coconut could work I think x