#MEwx snow coming, moderate temps and Boston Cream Pie

Good morning Augusta

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

here.

This morning its cloudy with a chance for snow, snowy this afternoon with snow accumulation of 1 to 3 inches. Highs will be in the lower 30s with light and variable winds, becoming southeast around 10 mph gusting to 20 mph this afternoon.

Tonight it’s going to be rainy and snowy during evening hours. Patchy fog with total snow accumulation of 2 to 4 inches. Not as cold with lows in the upper 20s. East winds around 10 mph, becoming west after midnight.

The readings from my weather instruments are:       

Our outdoor temperature is 12.2°F, the humidity is 35%, the Dew Point is -103°F and our wind chill is 6.3°F.

The wind direction is East Northeast between 2.5 MPH and 4.0 MPH.

The Relative pressure is 30.47, the Absolute pressure is 30.27 and steady with a weather graphic indicating clouds.

Visibility is 10.0 Miles with partly cloudy skies.

The UV rating is 0 out of 16, Sunrise is 6:34 A.M., Sunset is 5:11 P.M., today we’ll have 10 hours, 37 Minutes of daylight, Moonrise is 3:19 A.M., Moonset is 12:23 P.M. The moon is waning crescent and is 23.5% illuminated.

We didn’t receive any new rain or snow here over the past 24 hours

The first Spring Training game is this Friday. Make this for the game, after all, it’s against B.U. ya know

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.