Clouds, rain and reversed impossible chocolate flan

Good morning Augusta

This morning we have clouds with occasional showers this afternoon. High 67°F. Winds SW at 5 to 10 mph.

Tonight we’ll have clouds with light rain. Low near 45°F. SSE winds shifting to NNE at 10 to 15 mph.

The readings from my weather instruments are:

Humidity is 70%, the Dew Point is  45.9°F and the outdoor temp is 55.4°F.

The wind direction is   West Southwest between 1.1 MPH and 2.5 MPH.

The Relative pressure is 29.84, the Absolute pressure is 29.64 and falling with a weather graphic indicating rain.

The UV rating is 1 out of 16, Sunrise is 5:23 a.m. Sunset is 7:49 p.m., Moonrise is 12:53 a.m., Moonset is 10:27 a.m. and the moon phase is waning gibbous being 65% illuminated.

The RAW METAR readings from Augusta’s airport are:

 

Visibility is 10.0 miles / 16.1 Kilometers with

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

Space weather for today is:

Today’s Solar flux is 68, the solar wind speed is 681 Kilometers per second and

There is a 1% chance for a Solar Storm.

Speaking of chocolate desserts, how about this one.

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.