By Ramona Flightner/ @ramonaflightner
To celebrate my reading and author signing last week, my aunt had the great idea of making a Boston cream pie. We were having a group of friends and family over to the house after the reading and decided it would be a nice way to celebrate the reading. I have also recommended making a Boston cream pie for those hosting a BANISHED LOVE book club. Thus, I thought I should make it to see what exactly I was recommending.
Thankfully, we split up the tasks. My aunt made the cake and I made the custard and the frosting. I come from a family that bakes almost everything from scratch, so reading recipes and baking is second nature. As I progressed further into this baking project, I was glad I wasn’t a novice!
From start to finish, the mixer was in constant use. Between beating egg whites, egg yolks (something I had never heard of), and mixing the regular ingredients, the mixer was on constantly. As I stood, watching the egg whites slowly firm, I imagined working in a kitchen in the Parker House before there was electricity. I envisioned myself in a white apron, with sweat pouring down my cheeks as I stood using a hand mixer trying to get the egg whites to firm. I shuddered at the thought of having to do all of this by hand. Just the thought of it made me want to take a nap. Those workers must have had arms of steel!
As for our cake, everything took much longer than we thought it would. There were a few mishaps, such as not having the custard in a large enough kettle and almost spilling the entire thing all over the stove. Not a moment to write home about! Thankfully, I managed to pour the entire billowing custard into a larger pot with very little mess and it didn’t curdle.
In the end, our Parker House Boston cream pie was beautiful to look at. I found it a bit bland, but others who ate it said it was delicious. As for my recommendation on whether or not to make the cake, I’d say order it out!