#MEwx Hotter, humid and Reverse Impossible Chocolate Flan.

Good morning Augusta

The Red Sox lost to the California Angels yesterday afternoon 5-4. We’re 62 and 58.

A direct, real-time feed from my personal weather station is available for you here.

This morning we have partly sunny skies with a slight chance for showers and thunderstorms this afternoon. Some thunderstorms may produce gusty winds and small hail. Highs

in the lower 80s. Southwest winds around 10 mph.

Tonight we’ll have mostly cloudy skies with a chance of showers. Lows in the lower 60s with light and variable winds.

The readings from my weather instruments are:

Our outdoor temperature is 69.3°F, the humidity is 69% and the Dew Point is 58.6°F.

The wind direction is North Northwest between 0.1 MPH and 0.3 MPH. 

The Relative pressure is 29.83, the Absolute pressure is 29.62 and rising with a weather graphic indicating sun.

Visibility is 10.0 Miles / 16.1 Kilometers with clear skies.

The UV rating is 1 out of 16, Sunrise is 5:38 AM, Sunset is 7:48 PM, Moonrise is 6:21 PM,  Moonset is 2:39 AM  and the moon phase is waxing gibbous.

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

The RAW METAR reading from Augusta’s airport is:

METAR KAUG 121053Z AUTO 00000KT 10SM OVC100 18/13 A2990 RMK AO2 SLP125 T01830133 $

I’ve posted this one before and a lot of folks love it. So, let’s keep the “love” going!

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.