Soymilk Flan Food

LACTOSE-FREE STRAWBERRY FLANS

Steps:

• Heat oven to 350°F. In 10-inch skillet, cook sugar over medium-high heat, stirring frequently, until melted and light caramel color. Pour into 8 (6-oz) custard cups. Place on cooling rack to cool.
• Meanwhile, in medium bowl, beat eggs with whisk until well blended. Stir in soymilk and yogurt. Pour over sugar mixture in custard cups. Place in two 13x9-inch pans. Carefully pour very hot water into each pan until halfway up sides of custard cups.
• Bake 50 to 60 minutes or until knife inserted in center comes out clean. Carefully remove cups from water. Cool 30 minutes. Cover and refrigerate 2 to 3 hours. To unmold, run knife around edge of custard cup to loosen; turn upside down onto serving plate. Top with strawberries.

OLD FASHIONED MILK PIE

Steps:

• Mix sugar, flour and salt in pie shell with your finger.
• Add the cream.
• Finish filling crust with milk.
• Sprinkle with nutmeg (or cinnamon).
• Bake at 400°F for 15 minutes, then 350°F for 40 minutes.

SOYMILK FLAN

Steps:

• 1.Preheat the oven to 300 degrees. Put water on to boil. 2. Heat sugar over medium heat until sugar melts and mixture begins to darken. Stir occasionally. When the sugar mixture turns a dark golden brown, coat the bottom of each ramekin. 3. Heat soymilk and vanilla until it is just about to boil. Remove from heat. 4. Beat well: eggs, egg yolks, salt (and sugar if using). 5. Stirring constantly and pouring a thin stream; add the hot milk mixture to the eggs. Divide equally among ramekins. 6. Place ramekins into a deep roasting pan in middle of oven. Pour enough boiling water into pan to reach halfway up sides of ramekins. 7. Bake for about 45 minutes to 1 hour or until the the custard is almost set, but the centers still wiggle. Remove from oven and let cool. Cover and refrigerate. 8. To unmould, place ramekin base into hot water for 20 seconds, run a thin sharp knife around the edge of the dish and invert.

COCONUT MILK FLAN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 6 (4-ounce) ramekins.
• Slowly melt sugar in a large skillet over low heat, stirring constantly, until browned but not scorched, about 8 minutes. Divide caramel equally among the ramekins and allow to cool.
• Combine whole milk, coconut milk, evaporated milk, sweetened condensed milk, and vanilla extract in a saucepan over low heat. Stir continuously until it begins to steam, about 5 minutes.
• Whisk 3 eggs together in a bowl; slowly pour beaten eggs into the warm milk mixture, whisking constantly until the custard is combined.
• Place ramekins in a casserole dish and fill with boiling water to reach halfway up the sides of the ramekins. Divide custard evenly among ramekins, over the caramel sauce, about 1/2 inch from the top. Cover casserole dish tightly with foil. Bake in the preheated oven until the custard is set, about 1 hour. A knife gently inserted into the center of a flan should come out clean.
• Remove ramekins from the water bath and allow to cool to room temperature. Refrigerate for 2 to 3 hours before serving to chill completely. Run the tip of a paring knife around the edges to release the flan. Place a plate over the top of the ramekin and flip to release the flan onto the plate, caramel side up.