JELL-O Custard Dessert Spanish Style Flan with Caramel Sauce - 3 Oz
Custard Dessert, Spanish Style, Flan, with Caramel Sauce
No artificial sweeteners. No high fructose corn syrup. Same great taste. 80 calories per 1/4 package. See back panel for prepared nutrition. Contains no egg. 4 1/2-cup servings. jell-o.com. Made in United States.
Serving size | |||
---|---|---|---|
Servings Per Container | |||
Amount Per Serving | (+) | ||
Calories | 140 | 80 | |
Calories from Fat | (-) | (-) | |
Calories from Saturated Fat | |||
% Daily Value* | |||
Total Fat (-) | 4% | 0% | |
Saturated Fat (-)(-) | 8% | 0% | |
Trans Fat (-) | |||
Cholesterol (-) | 3% | 0% | |
Sodium (-) | 3% | 0% | |
Potassium (-) | (-) | (-) | |
Total Carbohydrate (-) | 9% | 7% | |
Dietary Fiber (-) | 0% | 0% | |
Total Sugars (-) | |||
Added Sugars (-) | |||
Protein (-) | (-) | (-) | |
Calcium | 15% | 0% | |
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 | |
Calories per gram: | |||
Fat 9 | |||
Carbohydrate 4 | |||
Protein 4 |
Kosher
5 min. Pudding Directions: 2 cups milk. Pour caramel sauce into 4 small custard cups or 1 small bowl. Mix flan mix and milk (For best results use 2% or whole milk. Fat-free, 1% or canned evaporated milk can also be used. Or, use a combination of 1/2 cup canned sweetened condensed milk and 1-1/2 cups 2% or whole milk) in small saucepan. Bring to boil on medium heat, stirring constantly. (Mixture will be thin). Pour slowly over caramel sauce. Refrigerate 1 hour or until firm. (Or, refrigerate 2 hours if in bowl). Run knife around edge of each custard. Invert onto plate; shake slightly to loosen. Remove cup or bowl. Makes 4 (1/2-cup) servings. Refrigerate any leftovers.
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