Boston Cream Pie in Jars
For the custard
- Whisk together the egg yolks and whole eggs and set aside.
- Slowly bring the milk, vanilla, butter, salt and flour to a low simmer, whisking occasionally, and remove from heat. Pour a few drops of the hot milk mixture into the egg mixture, whisking the whole time. Add more, little by little, whisking constantly until everything is combined.
- Pour through a fine-mesh sieve to strain any solids out and divide evenly into 8 jars while still hot. It should be about 1 to 1 ½” up the jar.
- Pour the custard when it’s hot so it doesn’t set. Place the jars in the fridge while you prepare the cake batter.
For the cake
- In a large bowl, mix the butter, eggs, vanilla extract, sugar and milk together.
- In another bowl, whisk the flour, baking soda and salt. Pour wet ingredients into the dry and stir to combine.
- Beat the egg whites until stiff peaks form; fold into the cake batter.
- Preheat the oven to 350°F. Pour cake batter evenly into the 8 jars, ensuring the custard is set first (it should jiggle a little, but the top shouldn’t break).
- Place the jars in a deep pan and fill with water to the top line of the custard. (You want only the custard layer in the jar to be submerged in water.) Place the pan in the oven and bake for 45 minutes. Cake should rise a bit and be golden brown around the edges.
For the ganache
- Fill a small pot with a few inches of water and place a snug-fitting bowl – it should not touch the water at all – in the pot.
- Place the chocolate and a few tablespoons of milk into the bowl.
- Bring the water in the pot to a simmer and stir chocolate every so often until everything is melted; it should be shiny and smooth. If it’s too stiff, add a few more tablespoons of milk.
- Spoon 2 to 3 tablespoons of the chocolate on top of the cake layer. Tap the jars on the table to even out the chocolate layer.