Boston Cream Pie

In a medium saucepan not yet on the heat, whisk together sugar, cornstarch, and salt. Pour in about a third of the milk, and whisk thoroughly, to dissolve the corn starch. Add the rest of the milk and the egg yolks, whisk to break the yolks and mix in.

Whisking constantly, heat over medium until large bubbles form and pop. Reduce heat to low then cook another minute, while continuing to whisk. Remove from heat and transfer to a bowl or heatproof measuring cup. Stir in butter and vanilla. Cover with plastic wrap directly touching the surface, then chill completely in the fridge. It could take 1 to 3 hours. You could also make this ahead of time and keep it in the fridge for up to 3 days.

Preheat the oven to 350 F and prepare a 9 inch round cake pan by lightly greasing.

In a mixing bowl, combine sifted flour, baking powder, and salt. In a small sauce pan over very low heat, combine milk and butter.

In a separate bowl, beat egg and sugar on high until thickened and lighter in color, about 5 minutes. Slowly whisk in flour mix until just incorporated.

Bring the milk and butter to a boil, then pour into the batter. Mix just until smooth, then add the vanilla. Pour into prepared baking dish and bake until it passes the toothpick test and the edges are pulling away from the side of the pan, about 35 to 40 minutes.

Remove from oven and let cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

To make the glaze, bring the heavy cream to a boil then remove from heat. Add the chocolate then stir until smooth. Set aside to cool for about 10 minutes. That'll give you time to assemble the cake.

Slice the cake in half horizontally, then spread the filling onto the bottom layer. Return the top layer over the filling, then pour on the glaze. Let set 15 to 20 minutes before slicing and serving.