#MEwx Clouds ans slightly cooler temps with a Boston Cream Pie

Good Morning Augusta

This morning we have clouds, becoming partly sunny. Cooler with highs in the mid 50s with light and variable winds.

Tonight we'll have mostly clear conditions during evening hours, becoming partly cloudy. Lows in the lower 40s with light and variable winds, becoming north around 10 mph after midnight.

The readings from my weather instruments are:

Our outdoor temperature is 42.3°F, the humidity is 89% the Dew point is 39.2°F and our wind chill is 42.3°F.

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

The Relative pressure is 29.78, the Absolute pressure is 29.58 and rising with a weather graphic indicating clouds and sun.

If you want to see real-time instrument readings from my personal weather station in my North field click Here. That will take you directly to my weather station.

Visibility is 10.0 miles / 16.1 kilometers with horizon to horizon clouds.

The UV rating is 0 out of 16, The moon is  0.5% illuminated, the moon phase is a New Moon, Sunrise is 6:01 am↑ 77° East, sunset is 7:18 pm↑ 283° West, Moonrise is 6:12 am↑ 88° East, Moonset is 6:56 pm↑ 276° West and we'll have 13 ours 17 minutes of daylight today.

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

Since the Boston Red Sox have now won 5 games in a row, I propose you make a Boston Cream {Pie to celebrate. For those of you who are New York Yankees fans… well we'll let you have some I guess.

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.