Ina Garten's Boston Cream Pie Recipe Took Her Six Years to Develop
No wonder it's so good.
In Barefoot Contessa we trust.
Especially when it comes to the desserts department, in which the Food Network star has concocted countless sweets from pecan meringue tortes to mixed berry pavlovas to make the end of a meal the best part. Now, thanks to a recent article that came onto our radar from food website The Kitchn, we're amazed to learn that her latest instant classic dessert was six years in the making.
"My Boston Cream Pie takes a little time to make but I've spent more than six years (I'm not kidding!) working on the recipe so it would come out perfectly every time — your family won't believe you made this cake yourself!" as Garten admitted in a Tweet last month that The Kitchn's Christine Gallary points to in her review of the delectable cake.
Weekend Project! My Boston Cream Pie takes a little time to make but I’ve spent more than six years (I’m not kidding!) working on the recipe so it would come out perfectly every time – your family won’t believe you made this cake yourself!https://t.co/seNpFAfbYc pic.twitter.com/zd64NvR4qg
— Ina Garten (@inagarten) December 4, 2020
The Boston Cream Pie with Grand Marnier Pastry Cream recipe is from Garten's new cookbook, Modern Comfort Food (BUY IT: $21; Amazon.com), but luckily you can get the full recipe on her website at BarefootContessa.com here. While we've all likely spent much more time baking at home than we're used to in recent months during the coronavirus pandemic, it's worth noting that this recipe is not for novices — Garten herself slugs it as an "advanced" level recipe. Nevertheless, it seems the effort is well worth it, with Gallary praising the confection as, "not-too-sweet, rich with the pastry cream, and infused with fresh orange flavor." She even found herself "...grabbing forkfuls of leftover cake straight from the fridge over the next few days."
Who's got a sweet tooth and a few hours to spare this weekend? Pass the bottle of Grand Marnier. We've got our work cut out for ourselves.