Food: Boston Cream Pie

I know this isn’t a highbrow dessert. It doesn’t have accents going every which way like crème brûlée. There’s no ganache, no meringue, no white chocolate. Nope. It’s just a sponge cake, split by a layer of custard or cream filling, and lightly glazed with chocolate.

Okay, the chocolate might be a ganache. But still.

This is comfort dessert. It gets its name rightly, having been created by Chef M. Sanzian at Boston’s Parker House Hotel. (Yes, they also created Parker House rolls. Mmm.) It’s the official state dessert of Massachusetts, just barely beating out Braintree ladyfingers. Okay, I made that up. I’m feeling a bit lightheaded. I could use a little sugar.

Hmm. I think I know what would be just perfect right now…