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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?

ChristopheLynch
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A very small amount of turmeric should make it more yellow without affecting the flavor much, if you're concerned about adding artificial food colouring.

Otherwise you could try soymilk? I generally have better results swapping it in for non-dairy milk in recipes; I think the higher protein content gives you better odds of getting the nice caramel-ish color that you want on a flan.

ksimplex
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I find ‘coconut milk beverage’ (the stuff in cartons intended as a milk replacement, not the ‘coconut milk’ in cans) to be the best replacement when trying to deal with color issues for non-dairy milks, as it’s pure white. You can then dye it if necessary to achieve some other color

Rice milk is also white, but I find that it has a less viscous nature that makes it not ideal as a replacement.

Joe
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