Royal, Flan With Caramel Sauce

Short Description

Royal Caramel Custard Flan DessertSugar, Carrageenan And Locust Bean Gum (thickeners), Less Than 2% Of: Natural And Artificial Flavor, Salt, Yellow 5, Red 40 Sauce : High Fructose Corn Syrup, Sugar, Caramel Syrup, Caramel Color1. Empty contents of caramel sauce packet into 1 large or 8 small heatproof dishes; set aside. 2. Add 2 cups 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 come 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. To unmold, loosen edges of flan from mold with tip of knife. Top with plate. Remove mold. Makes 4(1/2-cup) serving. For a firmer dessert: Use 1-3/4 cups milk. For a sweeter dessert: 2 tbsp sugar with milk. For a richer dessert: Use 1-3/4 cups milk; mix in 1 beaten egg yolk with milk.

Long Description