#MEwx Clouds, rain moving and Boston Cream pie to celebrate last nights bruins win

Good morning Augusta

The Boston Red Sox play the Houston Astros tonight at 7:10 in Boston.

We are now at 23 and 20

A direct, real-time feed from my personal weather station is available for you here.

This morning it’s mostly cloudy with showers likely and highs in the lower 50s. Light and variable winds.

Tonight we’ll have mostly cloudy skies with a chance of showers, turning partly cloudy after midnight. Lows in the mid 40s. Light and variable winds, becoming northwest around 10 mph after midnight.

The readings from my weather instruments are:

The outdoor temperature is 47.7°F, the humidity is 91% and the Dew Point is 45.1°F.

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

The Relative pressure is 29.79, the Absolute pressure is 29.59 and steady with a weather graphic indicating cloudS.

Visibility is 10.0 Miles / 16.1 Kilometers with Clouds to 8,000 ft / 2,438 m and overcast skies to 11,000 ft / 3,352 m.

The UV rating is 0 out of 16, Sunrise is 5:10 A.M., Sunset is 8:01 P.M., Moonrise is 6:40 P.M., Moonset is 4:46 A.M. and the moon phase is waxing gibbous.

Augusta’s RAW METAR readings are:

METAR KAUG 171153Z AUTO 00000KT 10SM FEW080 OVC110 08/06 A2984 RMK AO2 SLP106 T00780061 10083 20061 51002

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

Last night the Boston Bruins defeated the Nor4th Carolina Hurricane 409 to sweep the best of 7 series. Celebrate their win and make:

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.