#MEwx Real warm today with Reverse Impossible Chocolate Flan

Good morning Augusta.

I’ve put up a Ambient WS 5000 weather station where you can view real time weather readings online here.

This morning we have partly sunny skies becoming mostly cloudy. Highs around 70°F. Winds will be Southwest around 10 mph gusting to 20 mph.

Tonight we’ll have mostly cloudy conditions with lows in the upper 50s. Winds will be South 10 to 15 mph gusting to 25 mph.

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

The wind is North between  0.0 MPH and 2.7 MPH.

The Relative pressure is 29.94, the Absolute pressure is 29.74 and rising with a weather graphic indicating clouds and sun.

The  outdoor temperature is 51.3°F, the dew point is 51.0°F, the heat index is 51.3°F and the humidity is 99%. 

Visibility is 10.0 miles / 16.1 kilometers with clear skies and a cloud or two.

The UV index is 0 placing the average person at low risk, the solar radiation reading is 0W/m2 (not quite sunrise here), the moon is Waxing Gibbous and is 90.4% illuminated. Sunrise is 7:22 AM, sunset is 5:25 PM, moonrise is 4:21 PM, Moonset is 4:04 AM and we’ll have 10 hours 2 minutes of daylight today.

Our next Full Moon is on November 8, and our next new moon is on November 23.

 

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.