I DARE: Bostini Cream Pie October Challenge!

YIPPEEEEEE!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! I am SO excited that I get to participate with all the wonderful daring bakers! I could not be more thankful, as this gives me the motivation, and a VERY good reason to make delicious food and expand my baking horizon.

This is my first challenge: Bostini Cream Pie

Bostini Cream Pie(from Donna Scala & Kurtis Baguley of Bistro Don Giovanni and Scala's Bistro)Makes 8 generous servings

INGREDIENTS:

Custard:

3/4 cup whole milk ( I used soymilk)

2 3/4 tablespoons cornstarch

1 whole egg,

beaten 9 egg yolks,

beaten

3 3/4 cups heavy whipping cream

1/2 vanilla bean (EDITED: vanilla extract is okay)

1/2 cup + 1 tablespoon sugar

Chiffon Cake:

1 1/2 cups cake flour

3/4 cup superfine sugar

1 1/3 teaspoons baking powder

1/3 teaspoon salt

1/3 cup canola oil

1/3 cup beaten egg yolks (3 to 4 yolks)

3/4 cup fresh orange juice

1 1/2 tablespoons grated orange zest

1 teaspoon pure vanilla extract

1 cup egg whites (about 8 large)

1 teaspoon cream of tartar

Chocolate Glaze:

8 ounces semi or bittersweet chocolate

8 ounces unsalted butter (I used earth balance)

INSTRUCTIONS:

To prepare the custard: Combine the milk and cornstarch in a bowl; blend until smooth. Whisk in the whole egg and yolks, beating until smooth. Combine the cream, vanilla bean and sugar in a saucepan and carefully bring to a boil. When the mixture just boils, whisk a ladleful into the egg mixture to temper it, then whisk this back into the cream mixture. Cook, stirring constantly, until the mixture is thick enough to coat the back of a spoon. Strain the custard and pour into 8 large custard cups. Refrigerate to chill.

To prepare the chiffon cakes: Preheat the oven to 325°F. Spray 8 molds with nonstick cooking spray. You may use 7-ounce custard cups, ovenproof wide mugs or even large foil cups. Whatever you use should be the same size as the custard cups. Sift the cake flour, sugar, baking powder and salt into a large bowl. Add the oil, egg yolks, orange juice, zest and vanilla. Stir until smooth, but do not overbeat. Beat the egg whites until frothy. Add the cream of tartar and beat until soft peaks form. Gently fold the beaten whites into the orange batter. Fill the sprayed molds nearly to the top with the batter. Bake approximately 25 minutes, until the cakes bounce back when lightly pressed with your fingertip. Do not overbake. Remove from the oven and let cool on a wire rack. When completely cool, remove the cakes from the molds. Cover the cakes to keep them moist.

To prepare the glaze: Chop the chocolate into small pieces. Place the butter in a saucepan and heat until it is just about to bubble. Remove from the heat; add the chocolate and stir to melt. Pour through a strainer and keep warm. To assemble: Cut a thin slice from the top of each cake to create a flat surface. Place a cake flat-side down on top of each custard. Cover the tops with warm chocolate glaze. Serve immediately.

This challenge REALLY scared me when I first looked at the recipe and the instructions. I've never EVER made custard in my life and from all the tempering horror stories that I have heard, I almost went numb. I thought 'Great, my first challenge from Mary of Alpineberry and I'm going to completely fail it.'

I have to say though, it turned out to be not as intimidating as I had thought and I had a bunch of fun making it. I was nervous though about how I would mould the custard so that it would stay in shape ( I just wanted it that way). So I lined mini loaf pans with aluminum foil and refrigerated it that way. Well, stupid me thought it would stay that way, but obviously it didn't so I stuck it in the freezer. It held its shape that way but it melts SO fast as you can tell from the pictures.

My favorite part though of the challenge was the chiffon cake. OH BOY! It was SO good. It was so moist and soft and the orange juice and zest stood out soooo well. I basically ate the cake by itself.

All in all, I had a blast with this challenge and can't wait for the next one! YAY! I promise better presentation and better picture taking skills (they really aren't very good. lol)

Till next challenge!