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Let’s be actual right here. Boston creme pie is completely extra like a cake than a pie. Whereas its title may be deceptive, the dessert is fairly simple in relation to its stage of decadence. Sponge cake, vanilla custard and chocolate ganache? That’s fairly a mouthful.

I bought Boston creme pie on my mind when Nellie’s Free Vary Eggs reached out to collaborate in honor of the model being named the official egg of the Boston Crimson Sox. How cool is that?! As a New Englander, I’ve nothing however respect for the Sox. The identical goes for Nellie’s, whose farms and eggs are licensed humane. The very best treats for sport day are transportable, so I reworked Boston creme pie into very transportable (and poppable!) cookie cups. Utilizing Nellie’s eggs in each the cookie and filling PLUS making them gluten, grain and optionally dairy-free? I’d name {that a} dwelling run for positive.

These cups require three totally different layers, so to maintain the steps extra manageable I used a shortcut for the cookie base. Easy Mills grain-free cake combine was the proper option to create “cookie” cups. I opted to make the filling from scratch to make it each extra flavorful and nutritious. My British husband loves all issues paying homage to vanilla custard, and he gave my model a giant thumbs up. Lastly, my secret to creating a chocolate ganache that holds its kind and doesn’t cease all down the perimeters of the cups? Just a little coconut oil does the trick!

I hope you take pleasure in these little guys as a lot as I appreciated creating them. A particular because of Nellie’s for sponsoring this submit. Yow will discover their free vary eggs in most grocery shops; their joyful hens really supply essentially the most scrumptious approach to incorporate extremely nutritious eggs into your loved ones’s diet. Take a look at their web site for extra data and the place to seek out them!

Gluten-Free Boston Creme Cookie Cups

cookie cups:
1 field Easy Mills vanilla cake combine
2 Nellie’s Free Vary eggs
1 stick softened butter OR 1/2 cup softened coconut oil

vanilla custard filling:
1 cup heaving whipping cream OR Califia Farms Higher Half creamer
1 cup full fats coconut milk
four Nellie’s Free Vary egg yolks
2 tsp. vanilla extract
1 1/2 tbs. arrowroot starch
1/four cup natural sugar (you would additionally use a low calorie mix like Steviva)

chocolate ganache topping:
1/2 cup heavy whipping cream OR full fats coconut milk
1/2 cup dairy-free chocolate chunks
1/2 tbs. coconut oil
pinch of salt

Preheat oven to 350 and grease a mini muffin pan. Mix cake combine with eggs and oil or butter. Use a stand mixer to mix till easy. Put 1/2 tbs. of batter into every mini muffin cup. Press dough down into cup together with your fingers. Bake for about 7 minutes and permit to chill for about 5 minutes. Gently press the middle of every to kind an indentation. Enable to chill completely whilst you make the filling.

To make custard, warmth cream, milk and vanilla in a pot over medium warmth. Stir repeatedly for five minutes. It’s vital to not let the combination attain a full boil. In a big heat-safe bowl, whisk egg yolks with starch and sugar. Slowly pour the new milk combination into the bowl, whisking incessantly to combine in eggs with out scrambling them. Pour combination again into pot and cut back warmth on range to low. Whisk for about 10 minutes till thick and easy.

Place custard in fridge for about 10-15 minutes. This may even make sure the cookie cups are utterly cool earlier than you fill them.

When the cookie cups are cool, use a spoon to fill them with custard. Put in fridge whilst you make the ganache.

Mix all ganache components in a microwave-safe bowl. Warmth for 15 second intervals, stirring in between, till easy. Use a spoon to place a beneficiant dollop of chocolate on high of every cookie cup. Return to fridge lengthy sufficient to let chocolate combination agency up earlier than serving. Retailer in fridge.