If your kids think that milk, butter and cheese come from the grocery store shelves, it’s time to open their eyes to everything dairy farm. Recently, Red Tricycle Seattle writer, Helen did just that. She went on a WA Dairy tour to learn how dairy products are made. Not only did she get to visit with some happy cows, but Helen also learned that Washington state produces some of the highest-quality dairy products around (bonus: all of the milk is rbST free). So, the next time you’re at the grocery store take the opportunity to educate your kids about where their food comes from and then whip up one of these dairy-friendly recipes. Flip through the gallery to get inspired.

Cheesecake Flan

What do you get when you put together cheesecake and flan? Cheesecake Flan! This hybrid between two of our favorite creamy desserts takes the best of both: it's less jiggly than flan and lighter than cheesecake. And if you are on dessert duty at the next party, this is one we're sure will set you apart. Here's our recipe for a dessert you and the kiddos will love.

Ingredients:
3/4 cup sugar
1 teaspoon fresh lemon juice
3/4 cup plus 2 tablespoons softened cream cheese (7 ounces)
3/4 cup plus 2 tablespoons sweetened condensed milk
1/2 cup plus 2 tablespoons evaporated milk
1/2 cup plus 2 tablespoons half-and-half
3 large eggs
1/2 teaspoon pure vanilla extract
Boiling water
Whipped cream and fresh berries, for serving (optional)

Method:
1. Preheat the oven to 275°.

2. In a small, heavy saucepan, combine the sugar and lemon juice and cook over moderately low heat until an amber caramel forms, about 6 to 8 minutes. Immediately pour the hot caramel into six 1-cup ramekins, swirling them to coat the bottoms.

3. In a blender, combine the cream cheese with the condensed and evaporated milks, half-and-half, eggs and vanilla and blend on medium speed until smooth.

4. Refrigerate the custard for 10 minutes, skim off the foam and pour the custard into the prepared ramekins.

5. Set the ramekins in a small roasting pan; add enough boiling water to reach halfway up the side of the ramekins.

6. Bake the flans for about 1 1/2 hours or until they are set and a toothpick inserted in the centers come out almost clean. Remove the ramekins from the water bath and let cool, then refrigerate for at least 6 hours or overnight before serving.

7. To unmold each flan, set the bottom of the ramekin in a pan of hot water for about 1 minute. Run a thin blade around the edge of the flan and cover with a plate. Invert the plate and shake once or twice; the flan should release easily. Serve with whipped cream and berries.

Yum.

This is a guest post from our friends Simran and Stacie at a Little Yumminess. Be sure to visit their blog for more fab, kid-friendly recipes!

What is your favorite dairy-friendly dessert? Which recipe will you make Tell us in the Comments below.

The Washington Dairy Products Commission celebrates the contribution of local dairy farm families. By producing wholesome and nutritious dairy products and caring for their cows and land, local dairy farm families are a key ingredient to making the northwest a great place to live. Learn more at akeyingredient.com.

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