Individual Boston Cream Pies {In A Jar}

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1 large egg

3 large egg yolks (you’ll use the whites in the cake)

1 tablespoon pure vanilla extract

3 cups milk (I used 2%)

1/2 cup sugar

1/3 cup all-purpose flour

1/8 teaspoon salt

3 tablespoons unsalted butter

4 tablespoons unsalted butter, melted and cooled slightly

2 large eggs

3/4 cup sugar

1 1/2 teaspoons pure vanilla extract

1/4 cup milk (I used 2%)

1 cup all-purpose flour

3/4 teaspoon baking powder

1/4 teaspoon salt

3 large egg whites (you’ll use the yolks in the custard)

8 oz good quality bittersweet or semi-sweet chocolate (chocolate chips will also work)

2 tablespoons unsalted butter

2 tablespoons milk (I used 2%)

1/2 teaspoon pure vanilla extract

4 oz (about 2/3 cup) white chocolate chips

3 tablespoons unsalted butter, at room temperature

6 tablespoons vegetable shortening, at room temperature

3/4 lb powdered sugar

2-4 tablespoons milk (more or less to achieve desired consistency)

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