#MEwx Above freezing, rain, snow and Reversed Impossible Chocolate Flan

Good morning Augusta.

If you want to se weather readings from my personal weather station in real-time click here.

This morning we have rain and some freezing rain with snow and sleet, then a chance of snow this afternoon. Some areas of fog, areas of fog this afternoon. Total snow accumulation of 3 to 6 inches with ice accumulation around a trace. Highs in the mid 30s. North winds around 10 mph gusting to 20 mph, becoming northwest this afternoon.

Tonight we'll have mostly cloudy with a chance of snow during evening hours, then partly cloudy after midnight. Lows in the lower 20s with west winds around 10 mph gusting to 25 mph.

The wind direction is East Northeast between 4.3 MPH and 8.4 MPH.

The Relative pressure is 29.81, the Absolute pressure is 29.61 and falling with a weather graphic indicating clouds and rain/snow.

We had some snow melting here over the past 24 hours.

Our outdoor temperature is 33.8°F, the humidity is 99%, the dew point is 33.3°F and our wind chill is 33.4°F. 

Visibility is 10.0 miles / 16.1 kilometers with heavy overcast.

The UV rating is 0 out of 16, the moon is 49.6% illuminated, the moon phase is waxing gibbous, sunrise is 6:48 am↑ 110° Southeast, Sunset is 4:58 pm↑ 250° West, Moonrise is 10:27 am↑ 66° East, moonset is 12:21 am↑ 292° Northwest and we'll have 10 hours 10

Minutes of daylight today.

 

If you REALLY love the person in your life, make this for him or her.

 

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.