#MEwx Clouds, some fog, warm and Boston Cream pie

Good morning Augusta

This morning we have partly sunny skies with highs in the mid 70s. Winds arelight and variable, becoming south around 10 mph gusting to 20 mph during afternoon hours.

Tonight we'll have partly cloudy skies during evening hours, turning mostly cloudy with a chance of showers after midnight. Lows in the upper 50s. South winds around 10 mph.

The readings from my weather instruments are:

Our outdoor temperature is 61.3°F, the humidity is 97% and the dew point is 60.4°F.

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

The Relative pressure is 30.12, the Absolute pressure is 29.92 and rising with a weather graphic indicating sun.

Visibility is 10.0 miles / 16.1 Kilometers with some patchy fopg and partly cloudy skies.

The UV rating is  0 out of 16, The moon is 94.1% illuminated, the moon phase is Waning Gibbous, Sunrise is 5:03 am↑ 57° Northeast, Sunset is 8:24 pm↑ 303° Northwest,

Moonrise is 10:30 pm↑ 116° Southeast, Moonset is 7:19 am↑ 241° Southwest and we'll have 15 hours 22 minutes of daylight today.  

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

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.