How can I make my the colour of non-dairy flan more like a classic flan?
Hello Seasoned Advice community, I'm looking for some flan advice please! Thanks in advance for your answers.
A family member has a dairy allergy, so for several years have been swapping cow milk out of recipes for oat milk. In the majority of cases, this works fine, but with flans and custards, I've struggled.
I've recently overcome texture issues, but the main problem now is that the flans are always a grey colour - not very appetising! - instead of your classic light brown-yellow flan shade.
Does anyone have any ideas on how to make the colour more flan-like without adding colourings? Or are there any non-dairy alternatives anyone has tried that give you that classic flan hue?
Pictures about "How can I make my the colour of non-dairy flan more like a classic flan?"
What is the difference between crème caramel and flan?
Appearance: Both cr\xe8me caramels and dessert flans use creamy custard bases and soft caramel toppings; however, compared to a cr\xe8me caramel, a sweet flan has a shorter custard base and a larger diameter.Why is my flan not creamy?
This is caused by too high baking/steaming temperature or too long baking time that makes the milk start boiling in the mixture, lead to overcooked flan.What is traditional flan made of?
Flan, also known as Flan Napolitano, is a popular dessert in several countries in Latin America (like Puerto Rico and Venezuela) and the Caribbean. It is typically made out of eggs, sweetened condensed milk, cream, or whole milk.Can I use brown sugar instead of white sugar for flan?
The sweetness level will be exactly the same, but the brown sugar may change the texture of your baked goods. You'll likely notice a more robust flavor and the color of the finished baked good may be darker as well.Easy flan / creme caramel in 3 simple steps
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