Promoted
Royal
Royal Flan with Caramel Sauce
5.5 oz
$2.00 each($0.36 / oz)
Victoria H‑E‑B plus!
6106 N. NAVARRO
Description
Contains no eggs. 8-1/2 cup servings.
Highlights
Nutrition Facts
Dry mix8 servings per container
Serving Size0.50 cup prepared- Amount Per ServingCalories70
- % Daily Value*
- Total Fat
- 0g
- 0%
- Saturated Fat
- 0g
- 0%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 30mg
- 1%
- Total Carbohydrate
- 18g
- 6%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 18g
- Protein
- 0g
- Vitamin A
- 0%
- Calcium
- 0%
- Vitamin C
- 0%
- Iron
- 0%
Nutrition Facts
Flan prepared with 2% milk0 servings per container
Serving Size0.00- Amount Per ServingCalories130
- % Daily Value*
- Total Fat
- 0g
- 4%
- Saturated Fat
- 0g
- 8%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 3%
- Sodium
- 30mg
- 4%
- Total Carbohydrate
- 18g
- 8%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 18g
- Protein
- 0g
- Vitamin A
- 4%
- Calcium
- 15%
- Vitamin C
- 0%
- Iron
- 0%
Ingredients
Flan: Sugar, Carrageenan and Locust Bean Gum, Contains 2% or Less of the Following: Salt, Artificial Flavor, Yellow 5, Red 40, Caramel Sauce: High Fructose Corn Syrup, Sugar, Contains 2% or Less of the Following: Artificial Flavor, Red 40, Yellow 5, Blue 1.Allergens and safety warnings
Non-dairy creamer is not recommended.- Directions: (1) Empty contents of caramel sauce packet into 1 large or 8 small heatproof dishes; set aside. (2) Add 1 quart milk (skim, nonfat dry or lactose reduced milk will cause soft-set) to flan mix in saucepan, stirring to keep mixture smooth. (3) Cook over medium heat, stirring constantly until mixture comes to a full bubbling boil. Remove from heat and slowly pour into prepared heatproof dishes. Mixture will thicken as it cools. (4) Refrigerate at least 1 hour for small dishes and at least 3 hours for large dish without stirring. (5) To unmold, loosen edge of flan from mold with tip of knife. Top with plate; invert plate and mold. Remove mold. Makes (1/2-cup) servings. For a firmer dessert: use only 3-1/2 cup milk. For a sweeter dessert: add 1/4 cup sugar with milk. For a richer dessert: use only 3-1/2 cups milk and mix in 2 beaten egg yolks with milk.