#MEwx above freezing, clouds and Reverse Impossible Chocolate Flan

Good Morning Augusta

This morning we have mostly cloudy skies with a slight chance for snow showers this morning. Highs in the mid 30s with northwest winds around 10 mph.

Tonight we'll have partly cloudy conditions during evening hours, then clearing. Lows around 15°F with light and variable winds.

The readings from my weather instruments are:

Our outdoor temperature is 32.2°F, the humidity is 66%, the Dew point is 22.1°F with a wind chill of 32.2°F.

The wind direction is North between 5.4 MPH and 8.1 MPH.

The Relative pressure is 29.57, the Absolute pressure is 29.37 and rising with a weather graphic indicating sun/clouds.

If you want to see real-time instrument readings from my personal weather station in my North field click Here. That will take you directly to my weather station.

Visibility is 10.0 Miles / 16.1 Kilometers with clouds up there again.

The UV rating is 0 out of 16, The moon is  52.7% illuminated, the moon phase is in its third quarter, Sunrise is 6:53 am↑ 112° Southeast, sunset is 4:53 pm↑ 248° West, Moonrise is XXX, Moonset is  10:36 am↑ 251° West and we'll have 10 hours 00 minutes of daylight today.

We had 0.09 of an inch of snow melt here over the past 24 hour.

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.