#MEwx warmer, rain today and tonight with a chocolate flan dessert

Good morning Augusta

My Personal Weather Station in  Augusta’s North end is reporting conditions in real time here for your convenience.

This morning we have partly sunny conditions, becoming mostly cloudy with highs in the mid 40s. Light and variable winds, becoming south around 10 mph with gusts up to 30 mph this afternoon.

Tonight it will be cloudy with a chance of rain this evening, rain after midnight. Lows in the lower 30s. Light and variable winds, becoming northeast around 10 mph after midnight. 

The readings from my weather instruments are:

The outdoor temperature is  31.4°F, Humidity is 82% and the Dew Point is °F. 

The wind direction is Northwest between 0.1 MPH and 0.4 MPH with a Wind chill of 31.8°F.

The Relative pressure is 30.14, the Absolute pressure is 29.94 and falling with a weather graphic indicating rain.

Visibility is 10.0 miles / 16.1 Kilometers with clouds already moving in.

The UV rating is 0 out of 16, Sunrise is 6:40 A.M., Sunset is 6:52 P.M., Moonrise is 7:46 P.M., Moonset is 7:20 A.M. and we have a FULL MOON being 100% illuminated.

Augusta’s RAW METAR readings are:

METAR KWVL 211056Z AUTO 21004KT 10SM CLR M03/M03 A3018 RMK AO2 SLP251 T10281033 FZRANO

We didn’t have any rain or snow, and only minimal melting here in the past 24 hours.

This dessert is so that you can spoil yourself a little bit. Well, a lot.

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.