#MEwx warm and muggy again with Reversed Impossible Chocolate Flan

Good morning Augusta

This morning we have partly sunny skies with patchy fog. A slight chance of showers and thunderstorms this afternoon with highs in the lower 80s. winds are light and variable.

Tonight we'll have mostly clear conditions with patchy fog after midnight. Lows in the lower 60s with light and variable winds.

The readings from my weather instruments are:

Our outdoor temperature is 70.0°F, the humidity is 89% and the dew point is 66.6°F.

The wind direction is West between 0.0 MPH and 0.2 MPH.

The Relative pressure is 29.75, the Absolute pressure is 29.55 and steady with a weather graphic indicating sun/clouds.

Visibility is 10.0 miles / 16.1 kilometers with partly cloudy skies with the fog mostly burned off.

The UV rating is  1 out of 16, The moon is 89.0% illuminated, the moon phase is Waxing Gibbous, Sunrise is 5:25 am↑ 63° Northeast, Sunset is 8:04 pm↑ 296° Northwest, Moonrise is 6:07 pm↑ 125° Southeast, Moonset is 2:07 am↑ 236° Southwest  and we'll have 14 hours 38 minutes of daylight today.  

We received 0.12 inches of  rain here  over the past 24 hours.

I've posted this one before, but I've been asked to post it again, so here it is.

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

ábottom 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.