#MEwx cooler, sunny and Reversed Impossible Chocolate Flan

Good morning Augusta

I have a wireless personal weather station broadcasting live where you can view real time weather readings from it by clicking here.

This morning it is partly sunny with a slight chance of rain this afternoon. Highs in the mid 40s with Southwest winds around 10 mph, becoming west gusting to 20 mph this afternoon. Tonight we’ll have partly cloudy skies during evening hours, then clearing. Lows in the upper 20s. Winds will be Northwest around 10 mph gusting to 20 mph.

We’ve didn’t receive any additional rain/sleet/snow here over the past 24 hours.

The wind velocity is between 2.2 MPH and 3.8 MPH from the Southeast .

The Relative pressure is 29.55, the Absolute pressure is 29.35 and rising with a weather graphic indicating rain and clouds.

Our humidity is 88%, the temperature is 28.9°F, the dew point is 25.5°F and it feels like   28.9°F.

Visibility is 10.0 miles / 16.1 kilometers with sunny skies and a few clouds.

The UV index is 0 placing the average person at no risk and the solar radiation reading is 63.0W/m2. Sunrise is 6:41 AM, sunset is 4:10 PM and we’ll have 9 hours 29 minutes of daylight today. Moonrise is 12:32 PM and Moonset is  10:19 PM. The moon phase is in its first quarter and is 32% illuminated. Our next Full Moon is on November 27 and our next new moon will be on December 12.

 

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.