#MEwx Clouds, mild temps and Boston Cream Pie

Good morning Augusta.

This morning we have mostly cloudy skies with isolated showers. Highs in the mid 60s with light and variable winds.

Tonight we'll have partly cloudy conditions with lows in the mid 40s. Winds will be northwest around 10 mph in the evening, becoming light and variable.

The wind direction is West Northwest between 0.1 MPH and 0.2 MPH.

The Relative pressure is 29.73, the Absolute pressure is 29.53 and rising with a weather graphic indicating sun and clouds.

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

our outdoor temperature is 55.2°F, the humidity is  99% and the dew point is 55.0°F.

Visibility is 10.0 miles / 16.1 kilometers with partly cloudy skies.

The UV rating is 1 out of 16, The moon is 56.0% illuminated, the moon phase is in its third quarter, sunrise is 6:33 am↑ 92° East, sunset is 6:24 pm↑ 267° West, Moonrise is 10:42 pm↑ 52° Northeast, Moonset is 2:10 pm↑ 307° Northwest and we'll have 11 hours 51

Minutes of daylight today.

 

IF you like Boston Cream Pie this one is for you.

 

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.