Lactose Free Strawberry Flans Recipes
LACTOSE-FREE STRAWBERRY FLANS
Soy milk and lactose free yogurt make a flavorful version of panna cotta.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h20m
Yield 8
Number Of Ingredients 5
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.
Nutrition Facts : Calories 190, Carbohydrate 33 g, Cholesterol 95 mg, Fiber 0 g, Protein 6 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 75 mg, Sugar 31 g, TransFat 0 g
LACTOSE FREE STRAWBERRY FLANS
Soy milk and lactose free yogurt make a flavorful version of panna cotta. Find more great recipes at Yoplait.com.
Provided by Yoplait
Time 3h19m59S
Number Of Ingredients 5
Steps:
- Step 1 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. Step 2 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. Step 3 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.
DAIRY-FREE COCONUT FLAN
A non-dairy flan that will ensure you don't miss the milk. Garnish with thin orange slices, cinnamon sticks, and whole cloves.
Provided by John Wironen
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Time 12h58m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk coconut milk, eggs, 1/4 cup sugar, rum, vanilla, and salt together in a large bowl until thoroughly combined.
- Pour 1/2 cup sugar into a heavy skillet over medium-low heat. Cook, stirring constantly, until melted and golden in color, about 8 minutes. Pour into an 8-inch flan or cake pan and swirl to coat the bottom.
- Set pan in a larger baking dish. Pour in coconut milk mixture. Pour enough boiling water into the baking dish to make a water bath that comes halfway up the sides of the pan.
- Bake in the preheated oven until a knife inserted into the center of the flan comes out clean, 30 to 40 minutes. Remove from water bath.
- Refrigerate flan until cold, at least 12 hours. Unmold by gently pushing the sides of the flan away from the pan. Place a serving plate on top of the pan and flip over; tap bottom of the pan firmly to release flan.
Nutrition Facts : Calories 371.2 calories, Carbohydrate 22.2 g, Cholesterol 186 mg, Fat 27.6 g, Fiber 1.2 g, Protein 8.4 g, SaturatedFat 21.6 g, Sodium 104.2 mg, Sugar 19.2 g
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