#MEwx warming temps, clouds with some rain and Boston Cream Pie

Good morning Augusta

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

here.

This morning it’s mostly cloudy  with isolated rain showers during afternoon hours. Highs in the lower 50s with jlight and variable winds, becoming south around 10 mph this afternoon.

Tonight we’ll have cloudy skies with numerous rain showers during evening hours, then partly cloudy with scattered rain showers after midnight. Lows will be in the mid 30s with light and variable

winds.

The readings from my weather instruments are:

Our outdoor temperature is 42.1°F, the humidity is 79%, the dew point is 36.1°F and our wind chill is 42.1°F. 

The wind direction is Northwest between 0.0 MPH and 0.2 MPH.

The Relative pressure is 30.00, the Absolute pressure is 29.80 and rising with a weather graphic indicating clouds.

Visibility is 10.0 Miles with mostly cloudy skies.

The UV rating is 0 out of 16, The moon is 90.1% illuminated, the moon phase is waxing gibbous, Sunrise is 6:12 am 80° East, Sunset is 7:11 pm 280° West, Moonrise is 4:08 pm 75° East, Moonset is 5:16 am 288° West and we’ll have 13 hours 00 minutes of daylight today.  

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

Like New York, Boston has taken it on the chin with this virus as badly as many others have. Remember that Bostonians are the ones who closed down the entire city to hunt down the Boston Marathon bombers and found ‘em. So, to support Boston today make this classic and toast Bostonians and New Englanders everywhere with a big piece and glass of milk.

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.