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Royal Flan with Caramel Sauce - 5.5 Oz
Flan, with Caramel Sauce, Family Size
Artificial flavor. Contains no eggs. Bioengineered. 8-1/2 cup servings. www.royaldesserts.com. For product information visit our website at www.royaldesserts.com. Please include the product manufacturing code in consumer correspondence.
|Serving size||0.13 package|
|Servings Per Container||8|
|Amount Per Serving||(+)|
|Calories from Fat||0||0|
|% Daily Value*|
|Total Fat 0g||0%||3%|
|Saturated Fat 0g||0%||8%|
|Trans Fat (-)|
|Total Carbohydrate 18g||7%||9%|
|Dietary Fiber (-)||(-)||(-)|
|(-) Information is currently not available for this nutrient.|
|* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs**.|
|** Percent Daily Values listed below are intended for adults and children over 4 years of age. Foods represented or purported to be for use by infants, children less than 4 years of age, pregnant women, or lactating women shall use the RDI’s that are specified for the intended group provided by the FDA.|
|Total Fat||Less than||65g||80g|
|Sat. Fat||Less than||20g||25g|
|Calories per gram:|
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 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 8 (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 3-1/4 cups milk and mix in 2 beaten egg yolks with milk.
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