thinking ahead

my daughters (oh, and the boy too!) throughout the year put in their requests for their birthday dessert.
even the boy, who's bday is not until october, has it all planned out...for me, that is.
so i wanted to remember this site i stumbled upon with a recipe for boston cream...
because the oldest girl has requested a boston creme cake for her june birthday.
and since i am attempting to plan ahead,
as well as share recipes on here often...
then this will be this weeks recipe post.
enjoy the sophistimom blog and all it's food eye candy photos...
as well as her recipe for boston cream::

for the vanilla bean filling:

4 large egg yolks
1/3 cup (63g) granulated sugar
3 tablespoons all purpose flour
4 tablespoons cornstarch
1 1/2 cups (350mL) milk
1/4 cup (60mL) heavy cream
1 vanilla bean, split and scraped
1 teaspoon pure vanilla extract

1. In a medium sized bowl, whisk together egg yolk and sugar until the mixture is thick and light yellow. Stir in flour and cornstarch until smooth.

2. In a medium saucepan set over medium heat, combine milk, cream, and vanilla bean. Heat until almost boiling. Ladle about a third of a cup of the hot liquid, and while whisking, add to the bowl of egg yolks and sugar. Add a little more of the hot liquid, and pour the entire egg yolk mixture into the saucepan. Remove the vanilla bean.

3. Whisk constantly over medium heat until it boils. Whisk constantly for another minute or so until the mixture is very thick and hard to stir. Take off heat and stir in vanilla extract. Cover with plastic wrap and cool. When bowl is no longer hot, refrigerate until ready to use.