Bartlesville Cream Pie
Serves: 3
Jacklyn McClure
1 January 1970
Based on User reviews:
48
Spice
39
Sweetness
66
Sourness
37
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
2 tbsps
Salted Butter1 cup
Sugar1 cup
Water (boiling)1 cup
Buttermilk1 tsp
Baking Soda1 tsp
Vanilla Extract1 large
Egg (beaten)2 tbsps
Cornstarch1.5 cups
Whole Milk2 large
Egg Yolk1 cup
Heavy CreamDirections:
1
Watch how to make this recipe
2
For the cake: Preheat the oven to 350 degrees F
3
Butter an 8-inch round cake pan
4
Line the bottom with parchment paper and butter again
5
Dust with flour/cocoa
6
In a mixing bowl, whisk together the flour, sugar and salt
7
In a saucepan over medium heat, melt the butter
8
Stir in the cocoa
9
Add the boiling water and allow the mixture to boil for 30 seconds, then turn off the heat
10
Add the flour mixture and stir lightly to cool
11
In a measuring cup, whisk together the buttermilk, baking soda, vanilla and egg
12
Stir the buttermilk mixture into the butter/chocolate mixture
13
Pour into the prepared cake pan and bake until a toothpick inserted in the center comes out clean, about 25 minutes
14
Let rest for 10 minutes in the pan, then remove the cake from the pan and let cool
15
For the pudding: While the cake is baking, make the pudding
16
In a medium pot over medium heat, add 1/2 cup sugar
17
Melt the sugar, swirling the pot occasionally
18
When the sugar gets to a medium amber color, remove from the heat
19
(Keep your eye on this as it can go to burnt very quickly
20
) Whisk together the cornstarch, salt, 1 cup milk and the remaining 1/2 cup sugar
21
Slowly and carefully stir this mixture into the hot sugar
22
Return the pot to medium-low heat and stir until the caramel is all melted and smooth
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Whisk together the egg yolks and remaining 1/2 cup milk in a small bowl and stir that into the pot
24
Cook until the mixture begins to thicken
25
Remove from the heat and stir in the butter and vanilla
26
Strain into a bowl to remove any lumps
27
Press a piece of plastic wrap onto the surface of the pudding
28
Let cool, then refrigerate
29
To finish: Cut the cake in half and put the bottom piece onto a serving plate
30
Spread the pudding evenly over this layer
31
Sprinkle on a little salt and place the top piece over the pudding
32
For the glaze: In a small pot over medium heat, heat the cream but do not let it boil
33
Add the chocolate and stir until smooth
34
Stir in the vanilla
35
Pour the glaze over the top so that it drips down the sides of the cake
36
Let set a few minutes
37
Refrigerate until ready to serve