Boston Cream Pie Parfaits

Over medium heat, combine milk and ¼ cup sugar. Bring just to a boil.

In a small bowl, whisk egg yolks with ¼ cup sugar and vanilla. Add in cornstarch until completely mixed and smooth.

Add 1 cup of the hot milk to the yolks and stir well. Pour the yolk mixture back into the pot and whisk continuously over medium heat until mixture thickens. Cool slightly in the pot, stir and cool completely in the fridge (I cooled it in a zippered bag).

In a saucepan, combine sugar, cocoa powder, cornstarch and salt, mix well. Add in cold milk, stir until combined.

Turn heat onto medium high stirring constantly until mixture comes to a boil.

Allow to boil for 1 minute while stirring, remove from heat and stir in butter. Cool completely stirring occasionally to avoid a skin forming.

Grease & flour a 9×13 pan. Preheat oven to 350°F. Bring butter & eggs to room temperature.

Combine flour, baking powder & salt in a small bowl. Set aside.

With a mixer on medium-high, cream together the butter and sugar until light and fluffy. Add in eggs one at a time and beat in vanilla.

Beat in the flour mixture alternately with the milk just until combined (do not overmix). Pour into prepared pan and bake about 30 minutes or until a toothpick comes out clean. Cool completely.

Beat heavy cream on high until stiff peaks form. Add in sugar and vanilla and beat an additional 1 minute.

Cut cake into small cubes.

Add a single layer of cake to the bottom of each mason jar. Top with ¼ of the custard, another layer of cake and finally the chocolate. Repeat layers ending with chocolate.

Refrigerate 4 hours or overnight. Top with with whipped cream and drizzle with chocolate syrup before serving.