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12 servings, 1/12 recipe (130 g) each
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Bake and refrigerate flan as directed. Run metal spatula or knife around edge of pan. Invert flan onto plate; shake gently to loosen. Gently twist pan to remove flan from pan. To soften any remaining caramel, dip bottom of pan in hot water; spoon caramel over flan.
Store any leftover flan in refrigerator, and store any leftover candied nuts in airtight container at room temperature. Sprinkle nuts over flan just before serving.
* 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.