Warm, muggy and Boston Cream Pie!

Good morning Augusta

This morning we have sun with a high of 81°F. Winds NW at 5 to 10 mph.

Tonight we’ll have mostly clear skies and a low of 57°F. Winds light and variable.

The readings from my weather instruments are:

The Dew Point is  51.8°F, the humidity is 64%, and the outdoor temp is 64.2°F.

The wind direction is East between 0.1 MPH and 0.3 MPH.

The Relative pressure is 29.72, the Absolute pressure is 29.71 and rising with a weather graphic indicating sun.

The UV rating is 1 out of 16, Sunrise is 5:12 a.m. Sunset is 8:17 p.m., Moonrise is 12:51 a.m., Moonset is xx:xx p.m. and the moon phase is waxing crescent being 47% illuminated.

Visibility is 10.0 miles / 16.1 Kilometers with clear skies.

We didn’t receive any rain here  over the past 24 hours.

Space weather for today is:

The Solar flux is 72, the solar wind speed is 377 Kilometers per second and the chance of

a solar storm is 1%.

We all know the heat and humidity will be back shortly.  The following pie needs to be stored in the refrigerator once made and until completely eaten. Besides, a Boston Cream Pie will celebrate the RedSox being 68 and 30!

BOSTON CREAM PIE (and cupcakes)

Filling:

1/2 cup sugar

3 tablespoons cornstarch

1/2 teaspoon salt

1 large egg plus 3 egg yolks, at room temperature

2 cups whole milk

1 teaspoon vanilla extract

Make the filling: In a medium saucepan off-heat, whisk together the sugar, cornstarch and salt. Stir in the whole egg and the 3 yolks, and then stir in the milk. Turn the heat on to medium high and cook the mixture, uncovered, stirring constantly, until the custard thickens, 12 to 15 minutes. It will feel very thick.  Remove the pan from the heat and stir in the vanilla. Transfer to a bowl, cover with plastic wrap and refrigerate while you make the cake. Be sure to place the plastic wrap directly onto the custard to prevent a skin from forming.

Make the Cake: 

Prepare any white or yellow cake mix as directed.  For a whole pie, spread batter into 2 round cake pans.  For cupcakes, line a muffin tin with paper or foil liners.  Bake as directed on package.

Make the Ganache Topping:

1 cup heavy cream

1 ½ cups chocolate chips

To make the chocolate ganache, in a medium saucepan over medium-high heat, bring the cream to a boil, then immediately remove from the heat. Add the chocolate chips to the cream and stir until completely melted.

Now you Assemble them:

To assemble, place one cake layer on a plate.  Spread the custard filling over the cake, then top with the second layer of cake. Spread the ganache over the top of the cake, allowing it to drizzle down the sides.

For cupcakes, make a deep hole in each cupcake with a cupcake corer or a spoon.  Spoon custard into a zip lock bag, pushing it into a corner.  Snip off the corner and squeeze the custard into the hole in each cupcake.  Spoon the chocolate ganache over each top.

Refrigerate for at least 2 hours before serving. Store covered in the fridge for up to 2 weeks.