Clouds, cool and a Flan recipe for chocoholics everywhere

Good Morning Augusta

This morning it’s cloudy with a  high of 62ºF. Winds NNE at 10 to 15 mph.

Tonight we’ll have a few clouds and a low of 46ºF. Winds will remain light and variable.

The readings from my weather instruments are:

Humidity is 89%, the dew point is 49ºF and outside it’s  51.6ºF.

The wind direction is South Southwest between 0.4 MPH and 2.5 MPH, with a heat index of 52ºF.

The Barometric pressure is 29.67 and rising with a weather graphic indicating sun.

The UV rating is 0 out of 16, Sunrise is 5:00 a.m. Sunset is 8:12 P.M. Moon rise is 6:58 a.m., Moon set is 10:13 p.m., and the moon phase is waxing crescent being 4% illuminated.

The RAW METAR reading from Augusta’s airport this morning is:

SPECI KAUG 271130Z AUTO 36008KT 10SM OVC030 11/08 A2982 RMK AO2 T01060078

Visibility is 10.0 Miles / 16.1 Kilometers with overcast skies to 3,000 ft / 914 m.

We received 0.01 inches of rain over the past 24 hours. 

Space Weather for this morning is:

Today’s Solar flux is 76, the solar wind speed is 299 Kilometers per second and the chance of a solar storm is 1%.

If you love chocolate, you’ll love this flan recipe.  It is nothing short of fantastic.

*Reversed Impossible Chocolate Flan

Adapted from “Sweet & Southern” by Ben Mims

Ingredients

FOR THE CAKE BATTER

Nonstick cooking spray

1 ½ cups all-purpose flour

½ teaspoon kosher salt

½ teaspoon baking soda

½ teaspoon baking powder

¾ cup unsweetened coconut milk

1 tablespoon distilled white vinegar or coconut vinegar

1 teaspoon coconut extract (optional)

1 teaspoon vanilla extract

1 stick unsalted butter, at room temperature

¾ cup sugar

1 large egg

FOR THE CUSTARD

1 14ounce can sweetened condensed milk

1 12ounce can evaporated milk

½ cup Dutch process cocoa powder

1 teaspoon vanilla extract

4 large eggs

MAKE THE BATTER

Place a rack in the center of the oven and heat to 375 degrees.

Spray a 10inch Bundt pan with cooking spray.

In a bowl, whisk together flour, salt, baking soda and baking powder. In another bowl, whisk together coconut milk, vinegar and extracts.

Using an electric mixer, beat together butter and sugar until pale and fluffy, about 4 minutes. Beat in egg. Beat in flour mixture and then coconut milk mixture until smooth. Pour into prepared pan and

smooth the top.

MAKE THE CUSTARD

Put all ingredients in a blender and blend until smooth. Hold a soup spoon upside down over the cake batter in pan and gently pour custard over the back of the spoon so it lands gently on cake batter without disturbing it.

Set Bundt pan in a large roasting pan and place in oven on the center rack. Pour enough very hot water into roasting pan to come halfway up sides of Bundt pan. As cake bakes, custard will sink to

bottom of pan. Bake until a toothpick inserted into cake comes out clean, 45 to 55 minutes. Transfer Bundt pan to a wire rack to cool completely, at least 2 hours.  To serve, place a plate or platter upside down over the Bundt pan and invert.