Royal

Flan, with Caramel Sauce, Family Size

Nutritional Info

Nutrition Facts

8 servings per container
Serving Size: 19 g dry mix (19 g)

 dry mix2% milk
Calories70130
     Calories from Fat020

Amount Per Serving and/or % Daily Value*

Total Fat0 g (0%)4%
     Saturated Fat0 g (0%)8%
     Trans Fat0 g 
Cholesterol0 mg (0%)3%
Sodium30 mg (1%)4%
Total Carbohydrate18 g (6%)8%
     Dietary Fiber0 g (0%)0%
     Sugars18 g 
Protein0 g 

Vitamin A0%4%
Vitamin C0%0%
Calcium0%15%
Iron0%0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 Calories:2,0002,500
Total FatLess than65g80g
     Sat FatLess than20g25g
CholesterolLess than300mg300mg
SodiumLess than2400mg2400mg
Total Carbohydrate 300g375g
     Dietary Fiber 25g30g

5.5 oz.

for Personal Shopping

Flan, with Caramel Sauce, Family Size
Product Details

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.

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: Caramel Color, Artificial Flavor.

Warnings

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.

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