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Boston Cream Pie II

Reviewed: Mar. 22, 2013
I used a box cake mix and frosting from the store because I was in a hurry so only commenting on the custard (first try at making custard.) Thought that 2 teaspoons of vanilla in the custard was way too much and after I chilled it and tasted, decided to try it again. On second try used only 1/4 teaspoon Rodelle vanilla and a tablespoon of butter at the end in the custard and came out great. I used a whisk to stir the custard as it cooked and put in the egg yolks with the milk. Covered with plastic wrap and set in the snow outside to cool. I didn't go by time when cooking but paid attention to the consistency to decide when to remove from the heat.
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