Royal Flan, with Caramel Sauce, Family Size
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Cooking instructions
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.
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.
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