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Royal Flan with Caramel Sauce - 5.5 Oz

Royal Flan with Caramel Sauce - 5.5 Oz

Flan, with Caramel Sauce, Family Size

Artificial flavor. Contains no eggs. 8-1/2 cup servings. www.royaldesserts.com. www.jelsert.com. For product information visit our website at www.royaldesserts.com.
Nutrition Facts
Serving size 0.5 cup prepared
Servings Per Container 8
Amount Per Serving (+)
Calories 70 130
Calories from Fat 0 20
% Daily Value*
Total Fat 0g 0% 4%
Saturated Fat 0g 0% 8%
Trans Fat 0g
Cholesterol 0mg 0% 3%
Sodium 30mg 1% 4%
Total Carbohydrate 18g 6% 8%
Dietary Fiber 0g 0% 0%
Sugars 18g
Protein 0g 0% 0%
Vitamin A 0% 4%
Vitamin C 0% 0%
Calcium 0% 15%
Iron 0% 0%
(-) 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.
Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g
Protein 50g 65g
Calories per gram:
Fat 9
Carbohydrate 4
Protein 4
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.
Product Attributes
Warning Contains: Non-dairy creamer is not recommended.
Directions 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.

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