Royal Flan, with Caramel Sauce, Family Size

Details

Artificial flavor. Contains no eggs. 8-1/2 cup servings. www.royaldesserts.com. www.jelsert.com. For product information visit our website at www.royaldesserts.com.

Ingredients

FLAN: SUGAR, CARRAGEENAN AND LOCUST BEAN GUM, CONTAINS 2% OR LESS OF THE FOLLOWING: SALT, ARTIFICIAL FLAVOR, YELLOW 5, RED 40, SAUCE: HIGH FRUCTOSE CORN SYRUP, SUGAR, CONTAINS 2% OR LESS OF THE FOLLOWING: ARTIFICIAL FLAVOR, RED 40, YELLOW 5, BLUE 1

Directions

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.