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?