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12 servings, 1/12 recipe (77 g) each
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Run sharp knife around edge of flan. Invert onto plate; shake gently to loosen. Gently twist to remove pan. To soften any remaining caramel in pan, dip bottom of pan in hot water; spoon caramel over flan.
Flan batter can be prepared ahead of time. Refrigerate up to 24 hours. Remove from refrigerator about 30 min. before pouring into pan and baking as directed.
* 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.