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 mix
8 servings per container
Serving Size
0.50 cup prepared
- Amount Per Serving
  Calories
  70
- % 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%
^* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition Facts
Flan prepared with 2% milk
0 servings per container
Serving Size
0.00
- Amount Per Serving
  Calories
  130
- % 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%
^* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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.