I've been eying this recipe for a few months now. The picture in the book looks absolutely mouthwatering, and while my treats never seem to turn out pretty enough, I thought I could at least come close on this one.
Baking in my new kitchen is now such a treat for me. I have plenty of counter space to work on and cabinets to store the ridiculous amounts of supplies I accumulate. My oven even works how it's supposed to and doesn't burn the edge of everything to a crisp while leaving the center completely raw. With all of these kitchen advantages, I still managed to completely ruin this recipe.
Instead of waiting for the creme patissiere to cool completely, I assembled the finished product to transport it to my parents' for dinner. I carefully braced the plate in a cake carrier, which I also braced in the trunk (to compensate for my erratic driving). When I got there, the plate and the carrier hadn't moved - but the cake slid off the top and all of the filling had oozed out. Shocking, right?
We ended up just standing around the cake wreck and eating it. The flavors were great, but this recipe is obviously not meant to travel! I'll share the recipe next time I actually manage to make a proper Boston Creme Pie.