#MEwx Hot and muggy with Boston Cream Pie
This morning we have partly sunny skies with patchy fog. A slight chance of showers, then showers likely with a chance of thunderstorms this afternoon. Some thunderstorms may produce gusty winds. Highs in the lower 80s with light and variable winds.
Tonight we'll have mostly cloudy conditions with a chance of showers and thunderstorms in the evening, then a chance of showers after midnight. Patchy fog after midnight. Some thunderstorms may produce gusty winds in the evening. Humid with lows in the mid 60s. Light and variable winds.
The readings from my weather instruments are:
We received 0.02 of an inch of rain here over the past 24 hours.
Our outdoor temperature is 70.3°F, the humidity is 97% and the dew point is 69.3°F.
The wind direction is Northwest between 0.0 MPH and 0.1 MPH.
The Relative pressure is 29.77, the Absolute pressure is 29.77 and rising with a weather graphic indicating clouds and some 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 WIFI weather station.
Visibility is 10.0 miles / 16.1 kilometers with sun and some clouds for the time being.
The UV rating is 1 out of 16, The moon is 82.6% illuminated, the moon phase is waxing gibbous, Sunrise is 5:14 am↑ 60° Northeast, sunset is 8:16 pm↑ 300° Northwest, Moonrise is 5:15 pm↑ 123° Southeast, Moonset is 1:31 am↑ 240° Southwest and we'll have 15 hours 2 minutes of daylight today.
How about this one for a tasty dessert?
Since I posted a N.Y. Cheesecake for the N.Y. Yankee fans yesterday, I need to post a recipe for the Red Sox fans too.
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.
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