Royal Flan, Family Size

Ingredients

SUGAR, CARRAGEENAN AND LOCUST BEAN GUM, CONTAINS 2% OR LESS OF THE FOLLOWING: SALT, ARTIFICIAL FLAVOR, YELLOW 5, RED 40

Directions

Flan Directions: 1. Add 1 quart milk (Skim, nonfat dry or lactose reduced milk will cause soft-set. Non-dairy creamer is not recommended) to flan mix in saucepan, stirring to keep mixture smooth. 2. 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. 3. Refrigerate at least 1 hour for small dishes and at least 3 hours for large dish without stirring. 4. To unmold, loosen edges of flan from mold with tip of knife. Top with plate; invert plate and mold. Remove mold. Makes 8 (1/2 - cup) servings. For a Firmer Dessert: Use only 3-1/2 cups 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.