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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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    Are you avoiding all colourings or only the non-naturals ones? An old trick to get food more yellow was to use a little carrot juice, not sure if it will work here. – Willeke Jan 16 '22 at 16:43
  • @Willeke sounds like an interesting idea, will give carrot juice a go and report back... – ChristopheLynch Jan 16 '22 at 19:48
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    I'm not sure if carrot juice is the way to go here, flan is a delicate flavor and carrot could be noticeable, why not just use caramel coloring? – GdD Jan 16 '22 at 20:06

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