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Makes 12 servings, 1 piece (88 g) each.
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To soften any remaining caramel in pan, dip bottom of pan in hot water; spoon caramel over flan.
To add a simple chocolate garnish, melt 2 additional chocolate squares. Use to make 2-inch square crisscross pattern on waxed paper. Repeat for desired number of lattice garnishes. Refrigerate 20 min. or until firm. Peel off waxed paper. Garnish flan with chocolate decorations just before serving.
To prepare caramel sauce in the microwave, mix 1 cup sugar, 1/2 cup water and 1/4 tsp. cream of tartar in 1-L microwaveable glass measuring cup. Microwave on HIGH 12 to 15 min. or until sauce is golden brown, stirring every 5 min. Pour into baking pan and continue as directed.
Bake in 1.4- L cassarole instead of the baking pan.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.