Royal Flan with Caramel Sauce - 5.5 Oz
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Nutrition Facts

Serving Size: 19g dry mix
Servings Per Container: 8
Calories Amount Per Serving
70
% Daily Value
Calories From Fat Amount Per serving 0
Total Fat Amount Per serving 0g 0%
Saturated Fat Amount Per serving 0g 0%
Trans Fat Amount Per serving 0g
Polyunsaturated Fat Amount Per serving (-)
Monounsaturated Fat Amount Per serving (-)
Cholesterol Amount Per serving 0mg 0%
Sodium Amount Per serving 30mg 1%
Total Carbohydrate Amount Per serving 18g 6%
Dietary Fiber Amount Per serving 0g 0%
Sugars Amount Per serving 18g
Protein Amount Per serving 0g
Vitamin A 0%
Vitamin C 0%
Calcium 0%
Iron 0%
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: Caramel Color, Artificial Flavor.
Flan, with Caramel Sauce, Family Size

Contains no eggs. Artificial flavor. 8-1/2 cup servings. Produced with genetic engineering. For product information and great recipes visit our website at www.jelsert.com.

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Product Attributes
Warning Contains: Contains sulfites.
Directions Please include the product manufacturing code in consumer correspondence. 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. Non-dairy creamer is not recommended) 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 a large dish without stirring. 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 3-1/2 cups milk. For a sweeter dessert - use 1/4 cup sugar with milk. For a richer dessert - use 3-1/2 cups milk; mix in 2 beaten egg yolks with milk.
About the Producer Jel Sert
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