Boston Cream Pie

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Disappointed!!! Made the recipe according to the exact measurements and directions.. Too much pastry cream, too much ganache, half each of these recipes if you want it to turn out ok.
If the lady on the show did not want people to have her recipe, then dont give a sorry excuse for one. Do yourself a favor, make the cake in a springform pan, the batter is thick enough, half the pastry cream and ganache recipes. OR better yet... make a dense yellow cake, cut out the middle and fill with the pastry cream.

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First of all, i missed this note in the recipe: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

It doesn't work in the proportions given. I made the cake in 2 9 inch pans and it still baked all over the bottom of the oven. The cream filling while delicious is not sturdy enough, and ends up running all over when the cake is cut into. The recipe makes enough filling for about 2 of these cakes, and i think the ganache is enough for about 3 of the cakes - WAY too much. Once the whole mess was just scooped into a bowl to eat, it did taste good, but not worth all the effort for cooking (and now off to clean my oven.

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Well, its 7:25 and I finally finished the cake...began at 1:00 today...ugh! It was way too salty and too fragile. The cake basically exploded when I tried to fill the top with cream! I stuffed the whole thing into a trifle bowl and covered it with chocolate. I have never worked so hard, had so many messes, or spent so much time on a recipe in my life... only to have it not taste that great!
I would not waste my time on this recipe. I will never make it again.

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Where is Bobby's recipe

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I agree with the viewer from Lexington, KY. Since Bobby was the winner, I want his recipe with the bourbon. Her's looked too complicated and over the top. His is the traditional that I love. Orange and thyme in the custard is not what a true Boston Cream Pie is. My daughter LOVES BCP and has had it at the hotel in Philly that originated it. She would not want this recipe.

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Have not made this recipe yet. I am a little concerned about infusing the whole milk with the thyme and orange zest. How much of each?? Too much would overpower the flavor of the custard but not enough would leave it kind of blah. What did others who made the cake do?

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Even though the Food Network placed a disclosure on the recipe, who ever typed it should have thought that 1 tablespoon of salt was a little much. Maybe 1 teaspoon. Also, recipe is confusing. The cake is delicious but messy. I would use the cake for yellow cake but with another recipe. Also, way, way too much batter for my pans, went everywhere, made a big mess. Took me most of the day to cook. I might bake again but only with plenty of time and only for a big occasion. Too much work for everyday cake.

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I have not tried it yet. It looks and sounds great, But where is Bobby's recipe??? He is the one won the throw down. I would love to have his recipe for the Boston Cream Pie. Is there a chance it will be posted. I remember eating Boston cream pie as a child in Pgh Pa, and Bobby's looked exactly like it. I am sure it tastes a little better with the Bourbon. I would probably try some rum in the cream too.

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To grammadot1: See "Yield". This recipe makes 2 separate 8" cakes. I made the cakes last night and they were awesome.

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Have not tried to make this yet but after reading the recipe and watching the show am confused. The recipe calls for baking two cakes but instuctions only refer to using one layer. On the show is called for cake being baked in ONE pan and hollowed out - which one is correct and should time be adjusted to bake in one pan. A lot of ingredients so I want to make sure I am doing it right. Cake looked awesome on the show.